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

#1 - Preface

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

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Download Chapter I pt 1: Fonds de Cuisine audio
Download Chapter I pt 2: Fonds de Cuisine audio
Download Chapter II: The Leading Warm Sauces audio
Download Chapter III pt 1: The Small Compound Sauces audio
Download Chapter III pt 2: The Small Compound Sauces audio
Download Chapter IV: Cold Sauces and Compound Butters audio
Download Chapter V: Savoury Jellies or Aspics audio
Download Chapter VI: The Court-Bouillons and the Marinades audio
Download Chapter VII pt 1: Elementary Preparations audio
Download Chapter VII pt 2: Elementary Preparations audio
Download Chapter VIII: The Various Garnishes for Soups audio
Download Chapter IX: Garnishing Preparations for Relevees and Entrees audio
Download Chapter X pt 1: Leading Culinary Operations audio
Download Chapter X pt 2: Leading Culinary Operations audio
Download Chapter X pt 3: Leading Culinary Operations audio
Download Chapter X pt 4: Leading Culinary Operations audio
Download Chapter X pt 5: Leading Culinary Operations audio
Download Chapter X pt 6: Leading Culinary Operations audio
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Summary

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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