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Le Guide Culinaire
From Wikipedia, the free encyclopedia
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| Author | Auguste Escoffier |
|---|---|
| Country | France |
| Language | French |
| Subject(s) | Culinary Arts |
| Genre(s) | non-fiction |
| Publisher | Editions Flammarion |
| Publication date | 1903 |
| Media type | book |
| Pages | 943 |
| ISBN | 2082008037 (2001 printing) |
Georges Auguste Escoffier's Le Guide Culinaire is a historic book in the history of European haute cuisine, being Escoffier's largely successful attempt to codify and streamline the common French restaurant food of the day. The first edition was printed in 1903 in French. Its first edition was translated into English in 1907. The current 4th edition was revised in 1921; this version was not translated into English until 1979. This volume contains more than 5,000 recipes, reflecting the best in the French haute cuisine of the turn of the 20th century and providing the basis for what followed. Measurements are included in Metric units, though most translations for the United States have included Imperial units as well.
The original text was printed for the use of professional chefs and kitchen staff; Escoffier's introduction to the first edition mentions his intentions that Le Guide Culinaire be used toward the education of the younger generation of cooks. This usage of the book still holds today, where many culinary schools still use Le Guide Culinaire as their culinary textbook. Le Guide Culinaire is considered the definitive reference for the traditional French cuisine classique. Its style is to give recipes as brief descriptions and to assume that the reader either knows or can look up the keywords in the description; as a result, it is often considered an intimidating work for beginning cooks.
Le Répertoire de la Cuisine, written by Escoffier's student Louis Saulnier, is a companion guide to this culinary reference.
This chapter listing is derived from the 2001 printing of the 4th edition of Le Guide Culinaire. Where possible, the French title goes to an article corresponding to its English translation.
Introduction
1. Sauces
2. Garnitures (includes stuffings, breading, and the like)
3. Potages
4. Hors d'oeuvre
5. Oeufs
6. Poissons
7. Relevés et Entrées de boucherie
8. Relevés et Entrées de volaille
9. Relevés et Entrées de gibier
10. Entrées mixtes
11. Preparations froides (Cold preparations)
12. Rotis
13. Legumes
14. Entremets
15. Glaces (Frozen desserts)
16. Savorys
17. Compotes, Confitures
Table alphabétique des recettes
Table des chapitres
- Escoffier, Georges Auguste., Le Guide Culinaire, 4th edition. France: Flammarion, 1921 (renewed 1993)
- Escoffier, Georges Auguste, Trans. H.L. Cracknell and R.J. Kaufmann, Escoffier: The Complete Guide to the Art of Modern Cookery. New York: John Wiley & Sons, Inc., 1979
- Escoffier, Georges Auguste, Trans. anon., The Escoffier Cookbook. New York: Crown Publishers, Inc., 1969