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

Auguste ESCOFFIER (1846 - 1935), translated by James B. HERNDON ( - )


Le Guide Culinaire can be regarded as the ‘Bible’ of modern cooking. It was Escoffier's attempt to codify and streamline the French restaurant food of the day. The original text was printed for the use of professional chefs and kitchen staff; Escoffier's introduction to the first edition explains his intention that the book be used toward the education of the younger generation of cooks. This usage of the book still holds today; many culinary schools still use it as their core textbook. The book overall is 900 pages long and contains over 2500 recipes. Part 1 is 120 pages long and describes the basic principles and techniques required for the chef, including descriptions of more than 250 recipes and preparations. (Summary by Chris Cartwright adapted from Wikipedia)

Genre(s): *Non-fiction, Cooking

Language: English

Section Chapter Reader Time
Play 00 Preface Marian Cervassi
00:15:50
Play 01 Chapter I pt 1: Fonds de Cuisine JaneySpeaks
00:27:44
Play 02 Chapter I pt 2: Fonds de Cuisine JaneySpeaks
00:22:04
Play 03 Chapter II: The Leading Warm Sauces Ruth Golding
00:24:13
Play 04 Chapter III pt 1: The Small Compound Sauces Malone
00:37:42
Play 05 Chapter III pt 2: The Small Compound Sauces Malone
00:39:54
Play 06 Chapter IV: Cold Sauces and Compound Butters Joanne Rochon
00:34:43
Play 07 Chapter V: Savoury Jellies or Aspics Joanne Rochon
00:15:03
Play 08 Chapter VI: The Court-Bouillons and the Marinades Joanne Rochon
00:17:31
Play 09 Chapter VII pt 1: Elementary Preparations KHand
00:17:50
Play 10 Chapter VII pt 2: Elementary Preparations Malone
00:32:54
Play 11 Chapter VIII: The Various Garnishes for Soups Marian Cervassi
00:11:44
Play 12 Chapter IX: Garnishing Preparations for Relevees and Entrees Marian Cervassi
00:13:04
Play 13 Chapter X pt 1: Leading Culinary Operations Malone
00:21:24
Play 14 Chapter X pt 2: Leading Culinary Operations Malone
00:27:16
Play 15 Chapter X pt 3: Leading Culinary Operations Malone
00:17:23
Play 16 Chapter X pt 4: Leading Culinary Operations Malone
00:23:46
Play 17 Chapter X pt 5: Leading Culinary Operations KHand
00:22:51
Play 18 Chapter X pt 6: Leading Culinary Operations Diana Majlinger
00:07:54