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

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

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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    Guide to Modern Cookery Le Guide Culinaire Part I Fundamental Elements - Auguste Escoffier

    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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ABOUT THIS SHOW

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)

HOSTED BY

Auguste Escoffier

Produced by Comedy Genre

Frequently Asked Questions

How many episodes does Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements have?

Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements currently has 19 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.

What is Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements about?

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...

How often does Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements release new episodes?

Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements has 19 episodes. Check the episode list to see recent publication dates and frequency.

Where can I listen to Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements?

You can listen to Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.

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

Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements is created and hosted by Auguste Escoffier.
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