Guide To Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements

Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements

by Auguste Escoffier

Le Guide Culinaire, or Guide to Modern Cookery, is a foundational text in professional culinary education. Written by Auguste Escoffier, a renowned French chef, it aims to codify and streamline the techniques and recipes of French cuisine. The book, originally intended for professional chefs, covers a vast array of topics, including fundamental cooking techniques, ingredient knowledge, and recipe preparation. Escoffier's emphasis on precision, clarity, and efficiency has made this book a cornerstone of culinary training, influencing generations of chefs and culinary professionals.

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