Author: Auguste Escoffier

Publishing House: Flammarion

Publication Date: October, 2010

Description : At the origin of the simplification of menus and light cuisine, there is a man: Auguste Escoffier (1846-1935). First cook, named an officer of the Legion of Honour for having been an ambassador of French gastronomy throughout the world, he is the forerunner of modern cuisine, and all today’s chefs recognize what they owe to his work. The Culinary Guide remains the reference book for all cooks, whether novice or savvy, but it is also an incomparable source of tasty discoveries for the amateur. A handy reminder, it includes over 5,000 recipes, appetizer sauces, pâté and terrine entremets, roast soups, as well as desserts, compotes, jams and even sandwiches. It allows everyone to easily cook a multitude of dishes. Published here in its full version, what was one of the great bestsellers of the twentieth century reveals the intimate conviction of this master of gastronomy: cuisine is and will never cease to be an art.