- Le
Guide Culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) is
Georges Auguste Escoffier's 1903
French restaurant cuisine cookbook, his first. It is...
-
cooking school in Paris; and
promoting culinary competitions (concours
culinaires). The
cooking school was
finally established in 1891 on rue Bonaparte...
- the
Journal "Pe****
Propos Culinaires".
Charles Perry of the Los
Angeles Times wrote: For two decades, Pe****
Propos Culinaires has
offered a home to any...
- Sophie. "On Kulich." Pe****
Propos Culinaires (PPC) 12 (1982): 19- Coe, Sophie. "Soviet Cook Books." Pe****
Propos Culinaires (PPC) 16,
March (1984): 13–27...
- 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...
- inédits: 75 ans au
service de l'art (1985)), ISBN 0-471-28803-9 Les
Tresors Culinaires de la
France (2002,
collected by L.
Escoffier from the
original Carnet...
- Pe****
Propos Culinaires 101 (2014), pp. 42–67, and "Charles Elmé Francatelli,
Additions & Supplementations" in Pe****
Propos Culinaires 102 (2015), pp...
- d'étude du
XVIIIe (1995). Les
liaisons savoureuses: réflexions et
pratiques culinaires au
XVIIIe siècle (in French). Université de Saint-Etienne. ISBN 978-2-86272-070-8...
- Cuizine: The
Journal of
Canadian Food
Cultures / Cuizine:
Revue des
cultures culinaires au Canada, 1 (2)
Christopher DeWolf; Izzy Ozawa;
Tiffany Lam; Virginia...
-
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...
