Guide culinaire
by Auguste Escoffier, Christian Constant, Herndon/Vehling Collection fmo, Anonymous · first published 1903
40% recommend60% neutral
This record includes reprints of the first American edition.
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When I was a cook I worked under a french chef and read Escoffier. Le guide culinaire is a fascinating read, meals for kings with pigeon stuffed into hen, stuffed in a goose, stuffed into a pig and cooked in a coal fire oven for 12 hours.
on “Why Some Cuisines Are More Expensive Than Others” ↗I've had good luck with recipes from https://www.taste.com.au/ and https://www.bbcgoodfood.com/ Alternatively, if you want super barebones, go buy a copy of Escoffier's https://en.wikipedia.org/wiki/Le_guide_culinaire (or an English translation thereof). It's arguably the definitive cookbook and the recipes are extremely terse, some just a couple of lines long. (e.g. "Take recipe A and recipe B, substituting X for…
on “Scraping Recipe Websites” ↗There are old famous cook books that are in the public domain, digitally available for free, such as "A guide to modern cookery" (original: "Le Guide Culinaire") by renowned French chef Auguste Escoffier: English: https://archive.org/details/b21530142 German: https://digital.slub-dresden.de/id392948516 French: https://archive.org/details/leguideculinaire00esco_0…
on “Google has sent internet into 'spiral of decline', claims DeepMind co-founder” ↗…Mostly focused on haute cuisine and Italian, but another list for Japanese at the bottom. Note, I am biased against nouvelle cuisine, so you'll have to Google that for yourselves. [Haute Cuisine] Le Guide Culinaire - Auguste Escoffier [American/Haute] The Professional Chef - The Culinary Institute of America (As well as the Bakery/Pastry version) [Haute Cuisine] Le Répertoire de la Cuisine - Louis Saulnier [French/Haute…
on “Cooking for Founders” ↗…course’ is in line with the 19th century French definition. http://languageoffood.blogspot.com/2009/08/entree.html?m=1 What about the French usage? The French use of the word entrée in Escoffier's 1921 Le Guide Culinaire was still the traditional one ('made' hot meat dishes served in the classic sequence before a roast). Escoffier classifies as entrées almost any dish that we would now consider a main course: steaks (entrecotes…
on “American Eating Habits Are Changing Faster than Fast Food Can Keep Up” ↗…butter. It may be bad for your health, but it sure makes for nice sauces. Julia Child is fun, because of all the background she gives for her recipes. She's an engaging writer. My mother had a copy of Le Guide Culinaire by Escoffier (in english translation). It's a recipe book for pro chefs; many of the recipes are just one paragraph - you're supposed to know what "make a roux" means. My mum was not a great cook - I…
on “Why do recipe writers lie about how long it takes to caramelize onions? (2012)” ↗>In 1903, Auguste Escoffier wrote the essential book for French cooking, Guide Culinaire, and outlined 143 ways to cook eggs. https://www.thepaseoclub.com/blog/the-magic-of-eggs https://archive.org/details/cu31924000610117
on “The Best Place to Drink Is the Emptiest Bar in the City” ↗Yup, details on stocks go back to Escoffier and A. Escoffier, 'Le Guide Culinaire: The Complete Guide to the Art of Modern Cookery', Translated by H. L. Cracknell and R. J. Kaufmann, ISBN 0-8317-5478-8, Mayflower, New York, 1982. For beef stock, Escoffier wants bones of old cattle…
on “Vegetable stock: my secret lover (2011)” ↗This came out at the end of my career as a serious professional cook and I have mixed experience with it. It's kind of an escoffier guide culinaire type deal for the 2000s. It documents & standardizes, or at least presents emerging conventions for, a huge range of techniques that were in use in certain kinds of restaurants in the preceding two decades.…
on “Modernist Cuisine: The Art and Science of Cooking” ↗…For me, Escoffier’s book is probably comparable to Bjarne Stroustrup’s “The C++ Programming Language”, at least by complexity of the material, so I am somewhat afraid of using it. As far as I know, “Le Guide Culinaire” is used as a source of recipes for the Master Chef exam, for example. Maybe I should try approaching it again with some patience. Cheers!
on “Cooking Patterns” ↗