A Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements

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(4.5 stars; 11 reviews)

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) (7 hr 10 min)



(4 stars)

Very informative in all of it's pages. Kudos to narrator Malone, a voice so smooth and melodic, he transforms chapters of roasting theories and recipes into nearly a level of excitement others can only reach narrating torrid steaming sexual innuendos!!! The book can even teach some thing new to even an old hand at cooking ! I'm still learning new ideas and basics after 52+ years of cooking! I'm looking forward to 52+ more years to cook and learn! Thank You, Librivox and all of the volunteers and narrator hours that go into it's making available these fine free audio books for those of us unable to read printed materials any longer.!.