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

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

Auguste Escoffier

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)

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)
More Information

Description:

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)

Language:

English

Narrators:

LibriVox Community

Length:

7h 11m


Chapters

Chapter 1
Chapter 1

15:51


Chapter 2
Chapter 2

27:45


Chapter 3
Chapter 3

22:05


Chapter 4
Chapter 4

24:14


Chapter 5
Chapter 5

37:43


Chapter 6
Chapter 6

39:55


Chapter 7
Chapter 7

34:44


Chapter 8
Chapter 8

15:04


Chapter 9
Chapter 9

17:32


Chapter 10
Chapter 10

17:51


Chapter 11
Chapter 11

32:55


Chapter 12
Chapter 12

11:45


Chapter 13
Chapter 13

13:05


Chapter 14
Chapter 14

21:26


Chapter 15
Chapter 15

27:17


Chapter 16
Chapter 16

17:24


Chapter 17
Chapter 17

23:47


Chapter 18
Chapter 18

22:52


Chapter 19
Chapter 19

07:55