Le guide culinaire
| Le Guide culinaire | |
|---|---|
 2001 printing of 4th edition in French |
|
| Author(s) | 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 | 2-08-200803-7 (2001 printing) |
| OCLC Number | 30633064 |
 |
This article does not cite any references or sources. (March 2011) |
Georges Auguste Escoffier's Le Guide culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) was Escoffier's attempt to codify and streamline the French restaurant food of the day.
The first edition was printed in 1903 in French. It was translated into English in 1907. The current 4th edition was revised in 1921; this version was not translated into English until 1979.
Usage and style [edit]
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. This usage of the book still holds today; many culinary schools still use it as their culinary textbook.
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.
Le Répertoire de la Cuisine, written by Escoffier's student Louis Saulnier, is a companion guide to this culinary reference.
References [edit]
- 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
