- Le
Guide Culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) is
Georges Auguste Escoffier's 1903
French restaurant cuisine cookbook, his first. It is...
- chef
Auguste Escoffier and
based on his
seminal cookery book Le
guide culinaire: Béchamel sauce:
White sauce,
based on milk
thickened with a
white roux...
- L'Art
culinaire was a biw****ly
gastronomical magazine for
professional chefs founded in
Paris in 1882 by
Maurice Dancourt, who
later used the pseudonym...
- Expo
Culinaire 2023 – 19
Medals Salon Culinaire 2019 – 35
Medals Salon Culinaire 2018 – 37
Medals Salon Culinaire 2017 – 51
Medals Salon Culinaire 2016...
-
Escoffier refined Carême's list of
basic sauces in his
classic Le
Guide culinaire,
which in the most
recent 4th
edition that was
published in 1921, listed...
-
Hotel in
Paris and the
Carlton in London.
Escoffier published Le
Guide Culinaire,
which is
still used as a
major reference work, both in the form of a...
-
Sausages by that name
appear in the 1903
edition of Escoffier's Le
guide culinaire.
Chipolatas are
often prepared as a
relatively thin and
short sausage...
-
Repertoire de la
Cuisine (1985 edition) pg.18
August Escoffier, L'Aide-Memoire
Culinaire (Original
edition 1919) pg.52 David, E. (1960). "French
Provincial Cooking"...
- Escoffier's
system of the
classic kitchen brigade,
outlined in his
Guide Culinaire, the
saucier is "responsible for all sautéed
items and most sauces". Food...
-
David (2008), p. 186
David (2001), p. 117 Escoffier, p. 115 "Le
concours culinaire du Figaro" Le Figaro, 19
August 1901, p. 6
David (2001), p. 118 David...
