
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

Grandma's Recipes for Mother and Daughter by American Molasses Company
Published by the American Molasses Company, this collection of recipes features molasses for all types of cooking including meats, vegetables, cakes,...

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...

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...

A Course of Lectures on the Principles of Domestic Economy and Cookery by Juliet Corson
Learn from the culinary pioneer who taught America how to cook with Juliet Corson's A Course of Lectures on the Principles of Domestic Economy and Coo...

Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers by Elizabeth E. Lea
The compiler of [this book] having entered early in life upon a train of duties, was frequently embarrassed by her ignorance of domestic affairs. For,...

Nuts in Family Meals: A Guide for Consumers by United States Department of Agriculture
This comprehensive guide to nuts includes buying tips, preparation instructions, and a collection of recipes featuring nuts in various dishes, from ma...

Certo: A Short Cut to Better Jams and Jellies by General Foods Corporation
This concise guide from General Foods Corporation provides step-by-step instructions for preparing jams and jellies using their Certo product. It feat...

The Cake and Biscuit Book by Elizabeth Douglas
This is a delightful compendium of recipes that will transport you into the enchanting realm of homemade baked goods. Written by the talented author,...

Stag Cook Book by Carroll Mac Sheridan
The 'Stag Cook Book' is a collection of recipes compiled by Carroll Mac Sheridan. It was intended for men, particularly bachelors, who might be intimi...

How to Grow the Peanut: and 105 Ways of Preparing It for Human Consumption by George Washington Carver
A detailed guide to the cultivation and culinary uses of peanuts, featuring a comprehensive collection of recipes that showcase the versatility of thi...
Reviews for Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements
No reviews posted or approved, yet...