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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] |
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] |
Reference Book
A reference work is a work, such as a paper, book or periodical (or their electronic equivalents), to which one can refer for information. The information is intended to be found quickly when needed. Such works are usually ''referred'' to for particular pieces of information, rather than read beginning to end. The writing style used in these works is informative; the authors avoid use of the first person, and emphasize facts. Indices are a common navigation feature in many types of reference works. Many reference works are compiled by a team of contributors whose work is coordinated by one or more editors, rather than by an individual author. Updated editions are usually published as needed, in some cases annually (''Whitaker's Almanack'', ''Who's Who''). Reference works include almanacs, atlases, bibliographies, biographical sources, catalogs such as library catalogs and art catalogs, concordances, dictionaries, directories such as business directories and telephone ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbook
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Guide Culinaire
''Le Guide Culinaire'' () is Georges Auguste Escoffier, Escoffier's 1903 French cuisine, 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 ... [...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] |
Le Guide Culinaire
''Le Guide Culinaire'' () is Georges Auguste Escoffier, Escoffier's 1903 French cuisine, 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haute Cuisine
''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high price. Early history ''Haute cuisine'' represents the cooking and eating of carefully prepared food from regular and premium ingredients, prepared by specialists, and commissioned by those with the financial means to do so. It has had a long evolution through the monarchy and the bourgeoisie and their ability to explore and afford prepared dishes with exotic and varied flavors and looking like architectural wonders. ''Haute cuisine'' distinguished itself from regular French cuisine by what was cooked and served, by obtaining premium ingredients such as fruit out of season, and by using ingredients not typically found in France. Trained kitchen staff was essential to the birth of ''haute cuisine'' in France, which was organized at the turn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jacques Pépin
Jacques Pépin (; born December 18, 1935) is a French chef, author, culinary educator, television personality, and artist. After having been the personal chef of French President Charles de Gaulle, he moved to the US in 1959 and after working in New York's top French restaurants, refused the same job with President John F. Kennedy in the White House and instead took a culinary development job with Howard Johnson's. During his career, he has served in numerous prestigious restaurants, first, in Paris, and then in America. He has appeared on American television and has written for ''The New York Times'', ''Food & Wine'' and other publications. He has authored over 30 cookbooks, some of which have become best sellers. Pépin was a longtime friend of the American chef Julia Child, and their 1999 PBS series ''Julia and Jacques Cooking at Home'' won a Daytime Emmy Award. He also holds a BA and a MA from Columbia University in French literature. He has been honored with 24 James Beard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michael Ruhlman
Michael Carl Ruhlman (born July 28, 1963) is an American author, home cook and entrepreneur. He has written or co-authored more than two dozen books, including non-fiction, fiction, memoir, and books on cooking. He has co-authored many books with American chefs, such as Thomas Keller, Eric Ripert, Michael Symon and Jean-Georges Vongerichten. Early life Michael Carl Ruhlman was born in Cleveland, Ohio. He attended University School, a private, independent all-boys' day school in Cleveland's suburbs, and completed his undergraduate education at Duke University. Career Ruhlman worked a series of odd jobs (his first job after college was copy boy at ''The New York Times'') and traveled before returning to his hometown in 1991, to work for a local magazine. While working at the magazine, Ruhlman wrote an article about his old high school and its new headmaster, which he expanded into his first book, ''Boys Themselves: A Return to Single-Sex Education'' (1996). For his second bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Institute Of America
Culinary arts are the cuisine arts of food preparation, cooking and 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 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 ''Catching Fire: How Cooking Made Us Human'', primitive humans sim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Larousse Gastronomique
' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more. The book was originally published by Éditions Larousse in Paris in 1938. Background The first edition (1938) was edited by Prosper Montagné, with the collaboration of Dr Alfred Gottschalk, with prefaces by each of author-chefs Georges Auguste Escoffier and Philéas Gilbert (1857-1942). Gilbert was a collaborator in the creation of this book as well as ''Le Guide Culinaire'' (1903) with Escoffier, leading to some cross-over with the two books. It caused Escoffier to note when he was asked to write the preface that he could "see with my own eyes," and "Montagné cannot hide from me the fact that he has used ''Le Guide'' as a basis for his new book, and certainly used numerous recipes." The third English edition (2001), which runs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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