Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements
'Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements' Summary
This book is a comprehensive guide to the principles and techniques of French cooking. Auguste Escoffier, one of the most influential chefs of the 20th century, systematically presents the fundamentals of classical French cuisine, breaking down complex culinary methods into easily understood steps. The book covers a wide range of topics, including stock preparation, sauce making, the art of carving, and the creation of elaborate dishes. Escoffier's meticulous approach to food preparation, focusing on precision and order, emphasizes the importance of understanding the underlying principles of cooking. This volume, focusing on fundamental elements, serves as a cornerstone for aspiring chefs, providing them with a strong foundation for their culinary journey. While the recipes are intricate, the book's organization and clear explanations make it accessible to those dedicated to mastering the art of fine dining.Book Details
Language
EnglishOriginal Language
Published In
Download eBooks
Listen/Download Audiobook
- Select Speed
Related books
Choice Cookery by Catherine Owen
A treasure trove of Victorian recipes, from the simple to the sophisticated, for every occasion. Choice Cookery is a cookbook that was first publishe...
Experienced English Housekeeper by Elizabeth Raffald
'The Experienced English Housekeeper' is a comprehensive collection of recipes and household management advice written by Elizabeth Raffald in the 18t...
Salads, Sandwiches and Chafing-Dish Dainties by Janet McKenzie Hill
This book, published in the early 20th century, aims to equip women with the necessary culinary knowledge to create delicious and elegant meals. It de...
History of and Suggestions in the Making of Biscuits, Quick Breads and Cake by Claudia Quigley Murphy
This concise guide to baking, published in 1921, provides an overview of the history of biscuits, quick breads, and cakes, along with practical advice...
The New Dr. Price Cookbook by Royal Baking Powder Company
It is a recipe book published by the Royal Baking Powder Company in the early 20th century. First published in 1921, the book was authored by the com...
Rhymed Receipts for Any Occasion by Imogen Clark
Rhymed Receipts for Any Occasion is a charming and practical collection of recipes from the early 20th century. Written in rhyming verse, these culina...
Texas Pecan Recipes (Revised) by Texas Department of Agriculture
This book serves as a comprehensive collection of mouthwatering recipes that showcase the rich and distinctive flavors of Texas pecans. Written with...
Clayton's Quaker Cook-Book by H. J. Clayton
The author, H.J. Clayton, subtitles this book, “being a practical treatise on the culinary art adapted to the tastes and wants of all classes, with pl...
The Mary Frances Cook Book by Jane Eayre Fryer
Delve into the enchanting world of culinary magic with "The Mary Frances Cook Book" by Jane Eayre Fryer. In this timeless and whimsical cookbook, youn...
Selections from Aunt Sammy's Radio Recipes and USDA Favorites by Ruth van Deman
From the book introduction: "Aunt Sammy came to life with the first radio broadcast of 'Housekeeper’s Chat' on October 4, 1926. The character of Aunt...
Reviews for Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements
No reviews posted or approved, yet...