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.