- Le
Guide Culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) is
Georges Auguste Escoffier's 1903
French restaurant cuisine cookbook, his first. It is...
-
cooking school in Paris; and
promoting culinary competitions (concours
culinaires). The
cooking school was
finally established in 1891 on rue Bonaparte...
- the
Journal "Pe****
Propos Culinaires".
Charles Perry of the Los
Angeles Times wrote: For two decades, Pe****
Propos Culinaires has
offered a home to any...
- 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...
-
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...
- Sophie. "On Kulich." Pe****
Propos Culinaires (PPC) 12 (1982): 19- Coe, Sophie. "Soviet Cook Books." Pe****
Propos Culinaires (PPC) 16,
March (1984): 13–27...
- Pe****
Propos Culinaires 101 (2014), pp. 42–67, and "Charles Elmé Francatelli,
Additions & Supplementations" in Pe****
Propos Culinaires 102 (2015), pp...
- Escoffier, his great-granddaughter-in-law), ISBN 0-471-28803-9 Les
Tresors Culinaires de la
France (2002,
collected by L.
Escoffier from the
original Carnet...
- of Tavukgöğsü and Blancmange: The
Overlooked History". Pe****
Propos Culinaires. 121 (November 2021): 45–56.
Retrieved 2022-05-07. Ossa (2007), p. 71;...
-
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"...
