This mammoth culinary work represents a clear and accurate translation of the last French edition of Le Guide Culinaire, the complete work which was written and updated by Auguste Escoffier. This book is the only completely authentic, unabridged English translation of Escoffier's classic work.

This masterpiece contains basic principles which are as valid today as when the book was first published in French in 1903. It has successfully withstood the test of time and remains unequaled among culinary books.

This volume contains more than 5,000 recipes, reflecting the best in Classical French and International cookery. Measurements are included in Metric and Imperial units, as well as U.S. cup measurements for liquids.

Escoffier does not go into minute details of preparation, but assumes that the reader will have a sound basic knowledge of food and cooking. It is a guide which the chef will use constantly, and should be made available where it will be effective, in the kitchen.

Contents

1. Introduction
2. Weights, Measures and Temperatures - Abbreviations and Conversions.
3. Sauces
4. Garnishes
5. Soups
6. Hors d'Oeuvre
7. Eggs
8. Fish
9. Releves and Entrees of Butchers' Meat
10. Releves and Entrees of Poultry
11. Releves and Entrees of Game
12. Composite Entrees
13. Cold Preparations
14. Roasts
15. Vegetables and Farinaceous Products
16. Sweets, Puddings and Desserts
17. Ices
18. Savouries
19. Poached Fruits, Jams and Drinks

Glossary
Menus
Index

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