01681cam a22003133u 4500 71395 UtSlPG 20260610134642.0 m cr n 260607r20231907utu|||||o|||||||||||||| d UtSlPG en iso639-1 TX Escoffier, A. (Auguste), 1846-1935 A guide to modern cookery Salt Lake City, UT : Project Gutenberg, 2023 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Wikipedia page about this book: https://en.wikipedia.org/wiki/Le_guide_culinaire Release date is 2023-08-12 ellinora, Fox in the Stars, David Wilson and the Online Distributed Proofreading Team at https://www.pgdp.net "A guide to modern cookery" by A. Escoffier is a cookbook published in 1903. Originally titled "Le Guide Culinaire," it revolutionized French restaurant cuisine by streamlining Victorian excess while serving society's elite. Developed from Escoffier's work at London's Savoy and Paris's Ritz, the book presents over 5,000 recipes in brief, professional descriptions intended for training chefs. Its concise style assumes readers understand culinary fundamentals. Still used in culinary schools today, it remains the definitive textbook of classical French cooking techniques. (This is an automatically generated summary.) Originally published: London: William Neinemann, 1907 Cooking, French https://www.gutenberg.org/ebooks/71395 112121 112121