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

Gelesen von LibriVox Volunteers

(4,438 Sterne; 8 Bewertungen)

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)




Read by Marian Cervassi

Chapter I pt 1: Fonds de Cuisine


Read by JaneySpeaks

Chapter I pt 2: Fonds de Cuisine


Read by JaneySpeaks

Chapter II: The Leading Warm Sauces


Read by Ruth Golding

Chapter III pt 1: The Small Compound Sauces


Read by Malone

Chapter III pt 2: The Small Compound Sauces


Read by Malone

Chapter IV: Cold Sauces and Compound Butters


Read by Joanne Rochon

Chapter V: Savoury Jellies or Aspics


Read by Joanne Rochon

Chapter VI: The Court-Bouillons and the Marinades


Read by Joanne Rochon

Chapter VII pt 1: Elementary Preparations


Read by KHand

Chapter VII pt 2: Elementary Preparations


Read by Malone

Chapter VIII: The Various Garnishes for Soups


Read by Marian Cervassi

Chapter IX: Garnishing Preparations for Relevees and Entrees


Read by Marian Cervassi

Chapter X pt 1: Leading Culinary Operations


Read by Malone

Chapter X pt 2: Leading Culinary Operations


Read by Malone

Chapter X pt 3: Leading Culinary Operations


Read by Malone

Chapter X pt 4: Leading Culinary Operations


Read by Malone

Chapter X pt 5: Leading Culinary Operations


Read by KHand

Chapter X pt 6: Leading Culinary Operations


Read by Diana Majlinger



(4 Sterne)

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.!.