Escoffier: The Complete Guide to the Art of Modern Cookery, Revised

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Le Guide Culinaire is described by Escoffier himself as ‘a useful tool rather than just a recipe book’.

If the original book was published in multiple volumes then this reprint is of only one volume, not the whole set. Le guide culinaire = The complete guide to the art of modern cookery : the first complete translation into English / A. The first edition was printed in 1903 in French, [2] the second edition was published in 1907, the third in 1912, [3] and the current fourth edition in 1921. We found this book important for the readers who want to know more about our old treasure so we brought it back to the shelves.The allure continues with Golden Leaf Printing that adds a touch of elegance, while Hand Embossing on the rounded spine lends an artistic flair. 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 Le Guide Culinaire be used toward the education of the younger generation of cooks. Escoffier: The Complete Guide to the Art of Modern Cookery: The First Translation into English in Its Entirety of Le Guide Culinaire .

This translation supersedes A Guide to Modern Cookery, the English version first published in 1907; it contained a fair percentage of Escoffier’s recipes but was not, unlike The Complete Guide to the Art of Modern Cookery, the comprehensive collection which contains some 2000 additional recipes. By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. My son's the chef, I'm the one with the knives and forks and it's been struggle to decide where to start. As these are old books, we processed each page manually and make them readable but in some cases some pages which are blur or missing or black spots.This book is the only completely authentic, unabridged English translation of Escoffier's classic work. Product Disclaimer: Kindly be informed that, owing to the inherent nature of leather as a natural material, minor discolorations or textural variations may be perceptible. Second, don't expect photos, drawings or overly detailed recipes, this is not Jammie Oliver, he wrote the guide in 1903, so if you are looking for a recipe book, this is not the one, this is a book to have if you really want to study and understand the classics.

If you enjoy cooking, good at it and you have a stack of celeb chef books then I recommend this book. This usage of the book still holds today; many culinary schools still use it as their culinary textbook. These are the "expendable" books I have been testing out with in the kitchen, whilst the "Guide Culinaire" is for reading in the lounge to broaden my cooking horizons. He simple documented the basic of modern culinary, mother sauces, classic recipes, soups, garnishes, hors d'oeuvres, fish, meats, poultry, and desserts.It does not go into minute details of preparation, but offers to those who practise the art of cookery — whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine — invaluable guidelines culled from more than fifty years’ experience.