- Le
Guide Culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) is
Georges Auguste Escoffier's 1903
French restaurant cuisine cookbook, his first. It is...
- and Tomate, as well as
Hollandaise and Mayonnaise. His book Le
guide culinaire was
published in 1903. It
lists numerous "Grandes
Sauces de base", including...
-
Hotel in
Paris and the
Carlton in London.
Escoffier published Le
Guide Culinaire,
which is
still used as a
major reference work, both in the form of a...
- L'Art
culinaire was a biw****ly
gastronomical magazine for
professional chefs founded in
Paris in 1882 by
Maurice Dancourt, who
later used the pseudonym...
-
Sausages by that name
appear in the 1903
edition of Escoffier's Le
guide culinaire.
Chipolatas are
often prepared as a
relatively thin and
short sausage...
- Library. Paris : Goubaud. pp. 84–85. Escoffier,
Auguste (1903). Le
guide culinaire, aide-mémoire de
cuisine pratique. Par A. Escoffier, avec la collaboration...
- red
colour coming from
lobster butter and
cayenne pepper. In Le
Guide Culinaire,
Auguste Escoffier listed its main ingredients: béchamel sauce, fish stock...
-
David (2008), p. 186
David (2001), p. 117 Escoffier, p. 115 "Le
concours culinaire du Figaro" Le Figaro, 19
August 1901, p. 6
David (2001), p. 118 David...
- from the
mother sauce velouté.
Escoffier shares a
recipe in Le
Guide culinaire which consists of a base of suprême
sauce to
which is
added meat glaze...
-
Escoffier refined Carême's list of
basic sauces in his
classic Guide culinaire. Its 4th and last
edition listed the
foundation or
basic sauces as espagnole...
