Le Guide Culinaire, Escoffier’s masterpiece, was the book that codified and modernized French haute cuisine. Containing over 5’000 recipes, the “Guide” is now considered a timeless bible for classic French cooking.
Le Guide Culinaire, Escoffier’s main work, was written as an attempt to codify and modernize French haute cuisine, introducing sophisticated yet lighter dishes, and a more scientific way of cooking. In particular, he codified the recipes for the five mother sauces. Cutting-edge when it was published, containing over 5’000 recipes, the “Guide” is now considered a timeless “Bible” for classic French cooking, and is still used today by chefs around the world.
Le Guide Culinaire, Escoffier’s masterpiece, was the book that codified and modernized French haute cuisine. Containing over 5’000 recipes, the “Guide” is now considered a timeless bible for classic French cooking.
Le Guide Culinaire, Escoffier’s main work, was written as an attempt to codify and modernize French haute cuisine, introducing sophisticated yet lighter dishes, and a more scientific way of cooking. In particular, he codified the recipes for the five mother sauces. Cutting-edge when it was published, containing over 5’000 recipes, the “Guide” is now considered a timeless “Bible” for classic French cooking, and is still used today by chefs around the world.