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''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
chef A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a ki ...
s 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 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 amate ...
s still use it as their
culinary 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 ...
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 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 and other editions

An abridged, English translation of ''Le guide Culinaire'' 1e – 1903, was published in 1907 as ''A Guide to Modern Cookery''. A second edition of the translation was published in 1957 with an additional introduction by Eugène Herbodeau. An English translation of ''Le Guide Culinaire'' 4e – 1921, 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 republished 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 and published in 1914, is considered a companion guide to ''Le Guide Culinaire'' by Escoffier.


References

*Escoffier, Georges Auguste., ''Le Guide Culinaire'', 4th edition. France: Flammarion, 1921 (renewed 1993) *Escoffier, Georges Auguste, Trans. anon., ''The Escoffier Cookbook''. New York: Crown Publishers, Inc., 1969


External links


Online text of ''Le Guide Culinaire''
(Escoffier, 1903, in French) from
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Online text of ''A Guide to Modern Cookery''
(Escoffier, 1907, in English) from archive.org {{DEFAULTSORT:Guide Culinaire French cookbooks 1903 non-fiction books