Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements
Free
About
Le Guide Culinaire can be regarded as the ‘Bible’ of modern cooking. It was Escoffier's attempt to codify and streamline the French restaurant food of the day. The original text was printed for the use of professional chefs and kitchen staff; Escoffier's introduction to the first edition explains his intention that the book be used toward the education of the younger generation of cooks. This usage of the book still holds today; many culinary schools still use it as their core textbook. The book overall is 900 pages long and contains over 2500 recipes. Part 1 is 120 pages long and describes the basic principles and techniques required for the chef, including descriptions of more than 250 recipes and preparations. (Summary by Chris Cartwright adapted from Wikipedia)
Source and licence
This work is public domain or openly licensed. The licence terms are published by the source.
How do I open it?
Use the Shopy 101 app to download it or read it in place. Anything you add to your library stays the same on every device.