# A guide to modern cookery

By A. Escoffier.

"A guide to modern cookery" by A. Escoffier is a cookbook published in 1903. Originally titled "Le Guide Culinaire," it revolutionized French restaurant cuisine by streamlining Victorian excess while serving society's elite. Developed from Escoffier's work at London's Savoy and Paris's Ritz, the book presents over 5,000 recipes in brief, professional descriptions intended for training chefs. Its concise style assumes readers understand culinary fundamentals. Still used in culinary schools today, it remains the definitive textbook of classical French cooking techniques. (Summary by Project Gutenberg, written by machine.)

- Language: English
- Subjects: Cooking, French

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From Project Gutenberg. Public domain in the United States.