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A Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements

A Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements

Author(s): ,

Genre(s): ,

Narrators: , , , , , ,

Number of Chapters: 19

Length: 07 hours and 10 minutes

Language: English

Le Guide Culinaire can be regarded as the ‘Bible’ of modern cooking. It was Escoffier's attempt to codify and streamline the French restaurant food of the day. The original text was printed for the use of professional chefs and kitchen staff; Escoffier's introduction to the first edition explains his intention that the book be used toward the education of the younger generation of cooks. This usage of the book still holds today; many culinary schools still use it as their core textbook. The book overall is 900 pages long and contains over 2500 recipes. Part 1 is 120 pages long and describes the basic principles and techniques required for the chef, including descriptions of more than 250 recipes and preparations. (Summary by Chris Cartwright adapted from Wikipedia)

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Preface (Marian Cervassi)
Chapter I pt 1: Fonds de Cuisine (JaneySpeaks)
Chapter I pt 2: Fonds de Cuisine (JaneySpeaks)
Chapter II: The Leading Warm Sauces (Ruth Golding)
Chapter III pt 1: The Small Compound Sauces (Malone)
Chapter III pt 2: The Small Compound Sauces (Malone)
Chapter IV: Cold Sauces and Compound Butters (Joanne Rochon)
Chapter V: Savoury Jellies or Aspics (Joanne Rochon)
Chapter VI: The Court-Bouillons and the Marinades (Joanne Rochon)
Chapter VII pt 1: Elementary Preparations (KHand)
Chapter VII pt 2: Elementary Preparations (Malone)
Chapter VIII: The Various Garnishes for Soups (Marian Cervassi)
Chapter IX: Garnishing Preparations for Relevees and Entrees (Marian Cervassi)
Chapter X pt 1: Leading Culinary Operations (Malone)
Chapter X pt 2: Leading Culinary Operations (Malone)
Chapter X pt 3: Leading Culinary Operations (Malone)
Chapter X pt 4: Leading Culinary Operations (Malone)
Chapter X pt 5: Leading Culinary Operations (KHand)
Chapter X pt 6: Leading Culinary Operations (Diana Majlinger)
The audiobook A Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements falls under the genres of , . It is written by , .