About “Le Guide Culinaire”
Le Guide Culinaire is a 1903 cookbook by Georges Auguste Escoffier, marking his first publication. It is considered a classic and remains in print. The recipes were developed during his time working at the Savoy, Ritz, and Carlton hotels, from the late 1880s until the book's release. These establishments were known for modernizing cuisine by moving away from the elaborate styles of the Victorian era, while catering to high society. The work reflects Escoffier's influence on French restaurant cuisine. (Summary adapted from Wikipedia, CC BY-SA 4.0.)
Book details
- Published
- 1903