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.
Loyal Books
Maria Perez
Sandra Schwartz
Elisa Moscato
Loyal Books
Audrey Pogson
Edward Riker
Muzammil Ansari
Aeon Orchids
Vincent Dinh-Vien Duong
ReadSwell
The 1914-1918 War Podcast
Hubhopper
Frederick Douglass
Lucy Porter
Izzy Diem
Karen Yip
Chiara Rocha Godoy
Loyal Books
None
Keith Halliday
Dale Witwer
Jobrolion
kaaatt yy
Unity Bowling
Jenna Furness
Loyal Books
DW.COM | Deutsche Welle
Ananya
Lorea Bodemer
None
MoxiWorks
Serena Azzi
Walter Rauda
Aba DeGraft-Hanson
Jad Nami
William Lafond
Loyal Books
Melissa Brown
COR
Loyal Books
Theo Martins
Loyal Books
Jules Verne
SARA SAWYER
Karen Carter
Rog Saxton
A.A. Milne
Petrose
akorn
Loyal Books
Christine Wirthlin
Jamie Thomas
T.M. Camp
Charles Dickens
Brianna Liburdi
Gacha Grace Studios
Selah Amundson
Léa Sfaya
Kellee Davis
Schaumburg Library
Loyal Books
FeyMarg
Loyal Books
Caroline
Brynley Bonds
Loyal Books
Dr. Ann Morgan
Edie Bo's Ti
Jo Ann Gappa
Loyal Books
None
Loyal Books
Loyal Books
Loyal Books
Loyal Books
Oxley Library
Mikhalina Solakhava
Minnetrista
Kim Coffey
Robert
Loyal Books
dianaidow
Loyal Books
Librivox
jeff white
MrBiology360
Bridget Holzmacher
Tom M Franklin
Anthony Poulsen
Soham Tawade
Loyal Books
Maia Bredice
Sarah
Loyal Books
Kai
Bill Nye
Andrea Raskie
Jason Yu