Loyal Books
Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements by 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 th...
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Episodes
Preface 02.01.2026 15:50
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Chapter I pt 1: Fonds de Cuisine 01.01.2026 27:44
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Chapter I pt 2: Fonds de Cuisine 31.12.2025 22:04
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Chapter II: The Leading Warm Sauces 30.12.2025 24:13
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Chapter III pt 1: The Small Compound Sauces 29.12.2025 37:42
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Chapter III pt 2: The Small Compound Sauces 28.12.2025 39:54
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Chapter IV: Cold Sauces and Compound Butters 27.12.2025 34:43
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Chapter V: Savoury Jellies or Aspics 26.12.2025 15:03
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Chapter VI: The Court-Bouillons and the Marinades 25.12.2025 17:31
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Chapter VII pt 1: Elementary Preparations 24.12.2025 17:50
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Chapter VII pt 2: Elementary Preparations 23.12.2025 32:54
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Chapter VIII: The Various Garnishes for Soups 22.12.2025 11:44
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Chapter IX: Garnishing Preparations for Relevees and Entrees 21.12.2025 13:04
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Chapter X pt 1: Leading Culinary Operations 20.12.2025 21:24
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Chapter X pt 2: Leading Culinary Operations 19.12.2025 27:16
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Chapter X pt 3: Leading Culinary Operations 18.12.2025 17:23
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Chapter X pt 4: Leading Culinary Operations 17.12.2025 23:46
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Chapter X pt 5: Leading Culinary Operations 16.12.2025 22:51
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Chapter X pt 6: Leading Culinary Operations 15.12.2025 7:54
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