Le Guide Culinaire

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Published in 1903, by Auguste Escoffier, Le Guide Culinaire is a historic book in the history of European haute cuisine. Still in print is a paperback edition published by Flammarion), the Guide Culinaire, over a century after its original publication, is considered one of the definitive references for French haute cuisine. Its style is to give recipes as brief descriptions and to assume that the reader either knows or can look up the keywords in the description; as a result, it is often considered an intimidating work for beginning cooks.

 

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