A Escoffier, A. (Auguste) 1846-1935 creator text utu 2023 monographic en 1 online resource : multiple file formats "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.) 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 Originally published: London: William Neinemann, 1907 Cooking, French TX London: William Neinemann, 1907 https://www.gutenberg.org/ebooks/71395 https://www.gutenberg.org/ebooks/71395 UtSlPG 260607 20260610134642.0 71395