#17580
Mentioned in 3 episodes
le guide culinaire
Book • 1903
Le Guide Culinaire, published in 1903, is a seminal work by Georges Auguste Escoffier that aimed to codify and streamline French restaurant cuisine.
The book contains over 5,000 recipes and is designed for the education of young chefs.
It has undergone several editions, with the fourth edition published in 1921.
The book is known for its concise recipe descriptions and its emphasis on basic principles and techniques.
It remains a core textbook in many culinary schools and is highly regarded for its influence on modern cooking practices.
The book contains over 5,000 recipes and is designed for the education of young chefs.
It has undergone several editions, with the fourth edition published in 1921.
The book is known for its concise recipe descriptions and its emphasis on basic principles and techniques.
It remains a core textbook in many culinary schools and is highly regarded for its influence on modern cooking practices.
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Mentioned in 3 episodes
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