 2001 printing of 4th edition in French | |
| Author | Auguste Escoffier |
|---|---|
| Language | French |
| Subject | Culinary Arts |
| Genre | non-fiction |
| Publisher | Editions Flammarion |
Publication date | 1903 |
| Publication place | France |
| Media type | book |
| Pages | 943 |
| ISBN | 2-08-200803-7 (2001 printing) |
| OCLC | 30633064 |
Le Guide Culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) is Georges Auguste Escoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication. The hotels and restaurants Escoffier worked in were on the cutting edge of modernity, doing away with many overwrought elements of the Victorian era while serving the elite of society.[1]
- ^ Luke Barr (2018). Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the Leisure Class. Clarkson Potter. ISBN 978-0804186292.