Reference work by the man described as “king of cooks, cook of kings,” as Marie-Antoine Carême had been before him - the first to codify great cuisine - and Edouard Nignon.
He codified, modernized and professionalized the refined cuisine of hotel palaces. Creating many recipes, later taken up by other chefs, in these prestigious establishments. He made French cuisine internationally known. He was a culinary writer and influenced subsequent generations.
He developed the concept of the kitchen brigade3, streamlining the distribution of tasks throughout the team and ensuring the cook’s proper image (clean, meticulous, non-drinker, non-smoker, not yelling).
In 1928, this chef, the most famous of his time, was the first cook to become an Officer of the Legion of Honour.
A. Escoffier - Le Guide Culinaire, aide mémoire de cuisine pratique - 1982
The binding is in very good condition, book in its full brown hardcover binding, the boards and the spine are in very good condition, gilded titling on the front cover, good condition.
Very good condition inside, fresh, perfect.
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- Number of Books
- Cookery, food & drink, Reference works
- Author/ Illustrator
- A. Escoffier
- Book Title
- Le Guide Culinaire
- As new
- Publication year oldest item
- Original language
- Binding/ Material
- Number of pages
- 25×17 cm