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Guide Culinaire
''Le Guide Culinaire'' () is Escoffier's 1903 French restaurant cuisine cookbook, his first. It is a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication. The hotels and restaurants Escoffier worked in were on the cutting edge of modernity, doing away with many overwrought elements of the Victorian era while serving the elite of society. 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. Many of the recipes Escoffier developed while working at the Savoy in London, and later the Ritz in Paris. He kept notes on note cards. Recipes were often created and named for famous patrons including royalty, nouveaux riches, and artists. After leaving the Savoy in 1898, he began work on the book. Usage and style The original text was printed for the use of professional chefs and kitc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ''haute cuisine''; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as ''roi des cuisiniers et cuisinier des rois'' ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he tapped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Textbook
A textbook is a book containing a comprehensive compilation of content in a branch of study with the intention of explaining it. Textbooks are produced to meet the needs of educators, usually at educational institutions. Schoolbooks are textbooks and other books used in schools. Today, many textbooks are published in both print and digital formats. History The history of textbooks dates back to ancient civilizations. For example, Ancient Greeks wrote educational texts. The modern textbook has its roots in the mass production made possible by the printing press. Johannes Gutenberg himself may have printed editions of ''Ars Minor'', a schoolbook on Latin grammar by Aelius Donatus. Early textbooks were used by tutors and teachers (e.g. alphabet books), as well as by individuals who taught themselves. The Greek philosopher Socrates lamented the loss of knowledge because the media of transmission were changing. Before the invention of the Greek alphabet 2,500 years ago, knowledge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Archive
An archive is an accumulation of historical records or materials – in any medium – or the physical facility in which they are located. Archives contain primary source documents that have accumulated over the course of an individual or organization's lifetime, and are kept to show the function of that person or organization. Professional archivists and historians generally understand archives to be records that have been naturally and necessarily generated as a product of regular legal, commercial, administrative, or social activities. They have been metaphorically defined as "the secretions of an organism", and are distinguished from documents that have been consciously written or created to communicate a particular message to posterity. In general, archives consist of records that have been selected for permanent or long-term preservation on grounds of their enduring cultural, historical, or evidentiary value. Archival records are normally unpublished and almost alway ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Google Books
Google Books (previously known as Google Book Search, Google Print, and by its code-name Project Ocean) is a service from Google Inc. that searches the full text of books and magazines that Google has scanned, converted to text using optical character recognition (OCR), and stored in its digital database.The basic Google book link is found at: https://books.google.com/ . The "advanced" interface allowing more specific searches is found at: https://books.google.com/advanced_book_search Books are provided either by publishers and authors through the Google Books Partner Program, or by Google's library partners through the Library Project. Additionally, Google has partnered with a number of magazine publishers to digitize their archives. The Publisher Program was first known as Google Print when it was introduced at the Frankfurt Book Fair in October 2004. The Google Books Library Project, which scans works in the collections of library partners and adds them to the digital invent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Répertoire De La Cuisine
''Le Répertoire de la Cuisine'' is a professional reference cookbook written by Théodore Gringoire and Louis Saulnier and published originally in 1914, and translated into multiple languages. It is intended to serve as a quick reference to ''Le guide culinaire'' by Saulnier's mentor, Auguste Escoffier, and adds a significant amount of Saulnier's own material. History Louis Saulnier, a student of Auguste Escoffier, wrote the ''Répertoire'' as a guide to his mentor's cooking as documented in ''Le Guide Culinaire''. It is a standard reference for classical French haute cuisine and has been translated into English by Édouard Brunet (1924) and Spanish (2012). The 1976 American edition has an introduction by Jacques Pépin. The 15th English edition of ''The Cookery Repertory'' was published by Leon Jaeggi & Sons Ltd, London, in 1979. In Michael Ruhlman's 2009 book ''Ratio'', Culinary Institute of America instructor Uwe Hestnar cited ''La répertoire'' alongside Larousse Gastronomiq ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Guide Culinaire (1903 Auguste Escoffier Book) Cover
''Le Guide Culinaire'' () is Escoffier's 1903 French restaurant cuisine cookbook, his first. It is a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication. The hotels and restaurants Escoffier worked in were on the cutting edge of modernity, doing away with many overwrought elements of the Victorian era while serving the elite of society. 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. Many of the recipes Escoffier developed while working at the Savoy in London, and later the Ritz in Paris. He kept notes on note cards. Recipes were often created and named for famous patrons including royalty, nouveaux riches, and artists. After leaving the Savoy in 1898, he began work on the book. Usage and style The original text was printed for the use of professional chefs and kitc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Index Term
In information retrieval, an index term (also known as subject term, subject heading, descriptor, or keyword) is a term that captures the essence of the topic of a document. Index terms make up a controlled vocabulary for use in bibliographic records. They are an integral part of bibliographic control, which is the function by which libraries collect, organize and disseminate documents. They are used as keywords to retrieve documents in an information system, for instance, a catalog or a search engine. A popular form of keywords on the web are tags, which are directly visible and can be assigned by non-experts. Index terms can consist of a word, phrase, or alphanumerical term. They are created by analyzing the document either manually with subject indexing or automatically with automatic indexing or more sophisticated methods of keyword extraction. Index terms can either come from a controlled vocabulary or be freely assigned. Keywords are stored in a search index. Common words li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Recipes
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. History Early examples The earliest known written recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia. Other early written recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the preparation of food. Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his ''Deipnosophistae''. Athenaeus mentions many other cookbooks, all of them lost. Andrew Dalby, ''Food in the Ancient World from A to Z'', 2003. p. 97-98. Roman recipes are known starting in the 2nd century BCE with Cato the Elder's '' De Agri Cultura''. Many ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary
Culinary arts are the cuisine arts of outline of food preparation, food preparation, cooking and food presentation, presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or Cook (profession), cooks, although, at its most general, the terms culinary artist and culinarian are also used. Table manners (the table arts) are sometimes referred to as a culinary art. Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious, which requires understanding of food science, nutrition, and diet. Delicatessens and relatively large institutions like hotels and hospitals rank as their principal workplaces after restaurants. History The origins of culinary arts began with primitive humans roughly 2 million years ago. Various theories exist as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham, author of ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Groupe Flammarion
Groupe Flammarion () is a French publishing group, comprising many units, including its namesake, founded in 1876 by Ernest Flammarion, as well as units in distribution, sales, printing and bookshops (La Hune and Flammarion Center). Flammarion became part of the Italian media conglomerate RCS MediaGroup in 2000. Éditions Gallimard acquired Flammarion from RCS MediaGroup in 2012. Subsidiaries include Casterman. Its headquarters in Paris are in the building that was the former Café Voltaire (named in honour of the writer and philosopher Voltaire), located on the Place de l'Odeon in the current 6th arrondissement of Paris. Flammarion is a subsidiary of Groupe Madrigall, the third largest French publishing group. History Ernest Flammarion successfully launched his family publishing venture in 1875 with the ''Treaty of Popular Astronomy'' of his brother, the astronomer Camille Flammarion. The firm published Émile Zola, Maupassant, and Jules Renard, as well as Hector Malot, Cole ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary School
A cooking school is an institution devoted to education in the art and science of cooking and food preparation. There are many different types of cooking schools around the world, some devoted to training professional chefs, others aimed at amateur enthusiasts, with some being a mixture of the two. Amateur cooking schools are often intertwined with culinary tourism in many countries. Programs can vary from half a day to several years. Some programs lead to an academic degree or a recognized vocational qualification, while others do not. Many programs include practical experience in the kitchen of a restaurant attached to the school or a period of work experience in a privately owned restaurant. History Culinary education in the United States is a fairly new concept in relation to culinary education in Europe. Charles Ranhoffer, chef of the early fine dining restaurant Delmonico's, published a national magazine named "Chef" in 1898 which included one of the first calls to establis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cook (profession)
A cook is a professional individual who prepares items for consumption in the food industry, especially in settings such as restaurants. A cook is sometimes referred to as a chef, although in the culinary world, the terms are not interchangeable. Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs. Restaurants will give a title to the cooks according to their designated stations. Examples are broiler cooks, fry cooks, pantry cooks, and sauce cooks. History In 776 BC, Coroebus of Elis who won the Ancient Olympic Games in a sprint race was also a cook. In the Middle Age of Northern France (around 9th-15th century), being a cook was a known profession in the community. In a sense, cooks were acknowledged as trained craftsmen. Taillevent wrote in the Le Viandier- a classic recipe collection in Medieval France- that he underwent different levels of training such as being an apprentice and journeyman before he acquired a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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