Auguste Escoffier · London, 1907
A Guide to Modern Cookery
The first English translation of Le Guide Culinaire (1903), Escoffier's codification of French cuisine: 2,973 numbered preparations across 23 chapters, from the fonds de cuisine through sauces, garnishes, and the complete service of the table. This edition presents the original 1907 text with its cross-references restored as working links.
Part I
- I.Fonds de Cuisine
- II.The Leading Warm Sauces
- III.The Small Compound Sauces
- IV.Cold Sauces and Compound Butters
- V.Savoury Jellies or Aspics
- VI.The Court-bouillons and the Marinades
- VII.Elementary Preparations
- VIII.The Various Garnishes for Soups
- IX.Garnishing Preparations for Relevés and Entrées
- X.Leading Culinary Operations
Part II
Glossary
Glossary of French culinary terms — the translator's definitions, linked throughout the text.
Most Referenced Preparations
The book's own authority ranking: the preparations other recipes lean on most.
- No. 250Poëlings (149 references)
- No. 916Another Method of Preparing Aspics de Filets de Soles (126 references)
- No. 168Cooked Marinade for Venison (112 references)
- No. 273Blanchings (93 references)
- No. 268Gratins (76 references)
- No. 174Anglaise (for Egg-and-bread-crumbing) (66 references)
- No. 2382Ordinary Meringue (42 references)
- No. 228Mirepoix (37 references)
- No. 2344The Cooking of Sugar (34 references)
- No. 2393Croûtes et Croustades (33 references)