A guide to modern cookery by A. Escoffier
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"A guide to modern cookery" by A. Escoffier is a cookbook published in 1903. Originally titled "Le Guide Culinaire," it revolutionized French restaurant cuisine by streamlining Victorian excess while serving society's elite. Developed from Escoffier's work at London's Savoy and Paris's Ritz, the book presents over 5,000 recipes in brief, professional descriptions intended for training chefs. Its concise style assumes readers understand culinary fundamentals. Still used in culinary schools today, it remains
the definitive textbook of classical French cooking techniques. (This is an automatically generated summary.)
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About this eBook
| Author | Escoffier, A. (Auguste), 1846-1935 |
|---|---|
| Title | A guide to modern cookery |
| Original Publication | London: William Neinemann, 1907, pubdate 1920. |
| Note | Wikipedia page about this book: en.wikipedia.org/wiki/Le_guide_culinaire |
| Credits | ellinora, Fox in the Stars, David Wilson and the Online Distributed Proofreading Team at www.pgdp.net |
| Reading Level | Reading ease score: 77.0 (7th grade). Fairly easy to read. |
| Language | English |
| LoC Class | TX: Technology: Home economics |
| Subject | Cooking, French |
| Category | Text |
| eBook-No. | 71395 |
| Release Date | Aug 12, 2023 |
| Copyright | Public domain in the USA. |
| Downloads | 3023 downloads in the last 30 days. |
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