Le Guide Culinaire
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Author | Auguste Escoffier |
---|---|
Translator | H.L. Cracknell and R.J. Kaufmann |
Country | France |
Language | French |
Subject(s) | Culinary Arts |
Genre(s) | non-fiction |
Publisher | Flammarion |
Released | 1903 |
Media type | book |
Pages | 646 |
Auguste Escoffier's Le Guide Culinaire is a historic book in the history of European haute cuisine. 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 exhaustive version was not translated into English until 1979.This volume contains more than 5,000 recipes, reflecting the best in Classical French and International cookery. Measurements are included in Metric and Imperial units, as well as U.S. cup measurements for liquids.
[edit] Intended Usage and Style
The original text was printed for the use of professional kitchen staff. This is how some of the confusion arises in the use of the book. It's very brief and straight-forward recipes, assume a level of cooking experience. Escoffier's introduction to the first edition mentions his intentions of Le Guide Culinaire toward the education of the younger generation of cooks. This usage of the book still proliferates today, where many culinary schools use Le Guide Culinaire as their culinary textbook. Le Guide Culinaire is still 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 RĂ©pertoire de la Cuisine is a companion guide to this culinary reference.
[edit] Contents
1.Introduction
2.Weights, Measures and Temperatures - Abbreviations and Conversions
3.Sauces
4.Garnishes
5.Soups
6.Hors d'Oeuvre
7.Eggs
8.Fish
9.Releves and Entrees of Butchers' Meat
10.Releves and Entrees of Poultry
11.Releves and Entrees of Game
12.Composite Entrees
13.Cold Preparations
14.Roasts
15.Vegetables and Farinaceous Products
16.Sweets, Puddings and Desserts
17.Ices
18.Savouries
19.Poached Fruits, Jams and Drinks
Glossary
Menus
Index
[edit] Works Cited
- Escoffier, Georges Auguste., Le Guide Culinaire. France: Flammarion, 1921
- Escoffier, Georges Auguste., Escoffier: The Complete Guide to the Art of Modern Cookery (New York: John Wiley & Sons, Inc., 1979)Trans. H.L. Cracknell and R.J. Kaufmann