Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements

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By Listen TheBook Posted on May 31, 2023

In Category - *Non-fiction, Cooking

Authors: Auguste Escoffier In Year : 1903

Book Language: English

Audiobook: Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements

Preface
Chapter I pt 1: Fonds de Cuisine
Chapter I pt 2: Fonds de Cuisine
Chapter II: The Leading Warm Sauces
Chapter III pt 1: The Small Compound Sauces
Chapter III pt 2: The Small Compound Sauces
Chapter IV: Cold Sauces and Compound Butters
Chapter V: Savoury Jellies or Aspics
Chapter VI: The Court-Bouillons and the Marinades
Chapter VII pt 1: Elementary Preparations
Chapter VII pt 2: Elementary Preparations
Chapter VIII: The Various Garnishes for Soups
Chapter IX: Garnishing Preparations for Relevees and Entrees
Chapter X pt 1: Leading Culinary Operations
Chapter X pt 2: Leading Culinary Operations
Chapter X pt 3: Leading Culinary Operations
Chapter X pt 4: Leading Culinary Operations
Chapter X pt 5: Leading Culinary Operations
Chapter X pt 6: Leading Culinary Operations

Le Guide Culinaire can be regarded as the ‘Bible’ of modern cooking. It was Escoffier's attempt to codify and streamline the French restaurant food of the day. The original text was printed for the use of professional chefs and kitchen staff; Escoffier's introduction to the first edition explains his intention that the book be used toward the education of the younger generation of cooks. This usage of the book still holds today; many culinary schools still use it as their core textbook. The book overall is 900 pages long and contains over 2500 recipes. Part 1 is 120 pages long and describes the basic principles and techniques required for the chef, including descriptions of more than 250 recipes and preparations. (Summary by Chris Cartwright adapted from Wikipedia)