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A guide to modern cookeryA. Escoffier

A guide to modern cookery

by OpenStories

Original author: A. Escoffier

CompletedPublished Updated

"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.

A guide to modern cookery, by A. Escoffier. Republished by OpenStories from Project Gutenberg eBook #71395.

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51 Chapters

  1. 1.Front Matter510 words
  2. 2.Preface2,217 words
  3. 3.Chapter XXIII: Fruit-Stews and Jams 820888 words
  4. 4.Chapter I: Fonds De Cuisine5,195 words
  5. 5.Chapter II: The Leading Warm Sauces3,183 words
  6. 6.Chapter III: =The Small Compound Sauces=7,925 words
  7. 7.Chapter IV: Cold Sauces and Compound Butters3,502 words
  8. 8.Chapter V: =Savoury Jellies or Aspics=1,646 words
  9. 9.Chapter VI: =The Court-bouillons and the Marinades=1,874 words
  10. 10.Chapter VII: =1. Elementary Preparations=6,211 words
  11. 11.Chapter VIII: =The Various Garnishes for Soups=1,369 words
  12. 12.Chapter IX: =Garnishing Preparations for Relevés and Entrées=1,540 words
  13. 13.Chapter X: =Leading Culinary Operations= (1)8,764 words
  14. 14.Chapter X: =Leading Culinary Operations= (2)5,711 words
  15. 15.Part II: Recipes and Modes of Procedure400 words
  16. 16.Chapter XI: Hors-D’œuvres8,413 words
  17. 17.Chapter XII: Eggs10,408 words
  18. 18.Chapter XIII: Soups (1)8,661 words
  19. 19.Chapter XIII: Soups (2)8,591 words
  20. 20.Chapter XIII: Soups (3)3,645 words
  21. 21.Chapter XIV: Fish (1)8,684 words
  22. 22.Chapter XIV: Fish (2)8,628 words
  23. 23.Chapter XIV: Fish (3)8,701 words
  24. 24.Chapter XIV: Fish (4)7,610 words
  25. 25.Chapter XV: Relevés and Entrées (1)8,513 words
  26. 26.Chapter XV: Relevés and Entrées (2)8,685 words
  1. 27.Chapter XV: Relevés and Entrées (3)8,614 words
  2. 28.Chapter XV: Relevés and Entrées (4)8,632 words
  3. 29.Chapter XV: Relevés and Entrées (5)8,041 words
  4. 30.Chapter XVI: Poultry (volaille) (1)8,598 words
  5. 31.Chapter XVI: Poultry (volaille) (2)8,558 words
  6. 32.Chapter XVI: Poultry (volaille) (3)8,629 words
  7. 33.Chapter XVI: Poultry (volaille) (4)8,611 words
  8. 34.Chapter XVI: Poultry (volaille) (5)8,639 words
  9. 35.Chapter XVI: Poultry (volaille) (6)3,037 words
  10. 36.Chapter XVII: Roasts and Salads5,730 words
  11. 37.Chapter XVIII: Vegetables and Farinaceous Products (1)8,515 words
  12. 38.Chapter XVIII: Vegetables and Farinaceous Products (2)8,560 words
  13. 39.Chapter XVIII: Vegetables and Farinaceous Products (3)615 words
  14. 40.Chapter XIX: Savouries2,688 words
  15. 41.Chapter XX: =Entremets (Sweets)= (1)8,690 words
  16. 42.Chapter XX: =Entremets (Sweets)= (2)8,583 words
  17. 43.Chapter XX: =Entremets (Sweets)= (3)8,589 words
  18. 44.Chapter XX: =Entremets (Sweets)= (4)8,569 words
  19. 45.Chapter XX: =Entremets (Sweets)= (5)407 words
  20. 46.Chapter XXI: Ices8,088 words
  21. 47.Chapter XXII: Drinks and Refreshments1,403 words
  22. 48.Chapter XXIII: Fruit-Stews and Jams (1)6,372 words
  23. 49.Chapter XXIII: Fruit-Stews and Jams (2)6,976 words
  24. 50.Chapter XXIII: Fruit-Stews and Jams (3)7,261 words
  25. 51.Chapter XXIII: Fruit-Stews and Jams (4)4,843 words