«

»

Le Guide culinaire

Georges Auguste Escoffier’s Le Guide culinaire was Escoffier’s attempt to codify and streamline the French restaurant food of the day.

Cover of French 2001 printing

Cover of French 2001 printing

History

The first edition was printed in 1903 in French, the second edition was published in 1907, the third in 1912, and the current fourth edition in 1921.

Usage and Style

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.

English Edition

An abridged English translation was published in 1907 as A Guide to Modern Cookery, and an edition was published in 1957 with an introduction by Eugène Herbodeau. An English translation of 1921 French fourth edition, by H. L. Cracknell and R. J. Kaufmann, was published in 1979 as The Complete Guide to the Art of Modern Cookery: The First Translation into English in Its Entirety of Le Guide Culinaire, including “some 2,000 additional recipes” omitted from the more than 5000 recipes of the 1907 translation. The 1979 translation was subsequently published as Escoffier: The Complete Guide to the Art of Modern Cookery (1983), and a revised second edition with new forewords was published as Escoffier: Le Guide Culinaire, Revised (2011)

Le Répertoire de la Cuisine, written by Escoffier’s student Louis Saulnier, is a companion guide to this culinary reference.

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthcoffeecupteacupapplause
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
38
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining