Georges Auguste Escoffier first published Le Guide Culinaire in 1903, and continued to expand and update the book himself through its fourth edition in 1921. Nearly a century later,
Le Guide Culinaire remains the top reference to classic French cuisine. This newest revision of Escoffier's masterpiece is an authentic, unabridged translation of the 1921 fourth
edition, and includes more than 5000 narrative recipes. The book covers all the staples of classic French and international cookery, from sauces, soups, garnishes, and hors d'oeuvres to fish,
meat, poultry, and game to sweet puddings and desserts, ices, and poached fruits, jams, and drinks. The book also includes a selection of menus, a comprehensive glossary, and conversion
information. And in addition to Escoffier's original Forewords, this revised edition also includes all-new forewords from two of today's top chefs: Heston Blumenthal, chef and owner of
the award-winning Fat Duck restaurant in England, and Tim Ryan, president of The Culinary Institute of America. Just as relevant today as it was one hundred years ago, this invaluable book is a
must-have for every chef, culinary student, and food enthusiast.
