Culinary Guide - Auguste Escoffier

Auguste Escoffier, inventor of Peach Melba, created countless recipes and radically modernized working methods in the kitchen.

At the origin of simplified menus and lighter cuisine, there is one man: Auguste Escoffier (1846-1935). First chef, named officer of the Legion of Honour for having been an ambassador of French gastronomy throughout the world, he is the precursor of modern cuisine, and all chefs today recognize what they owe to his work.

The Culinary Guide remains the reference work for all cooks, whether novice or experienced, but it is also an incomparable source of tasty discoveries for the amateur.

This handy reference book includes over 5,000 recipes, from sauces and appetizers to desserts, pâtés, and terrines, from roasts to soups, not forgetting desserts, compotes, jams, and even sandwiches. It allows everyone to easily cook a wide variety of dishes.

Published here in its complete version, what was one of the great best-sellers of the ^20th century reveals the deep conviction of this master of gastronomy: cooking is and will never cease to be an art.