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Le Guide Culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) is Georges Auguste Escoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication.
La bonne cuisine de Madame E. Saint-Ange is a French cookbook written by Marie Ébrard [1] under the name E. Saint-Ange and published in 1927 by Larousse.A "classic text of French home cooking", [2] it is a highly detailed work documenting the cuisine bourgeoise of early 20th century France, including technical descriptions of the kitchen equipment of the day.
Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy [2] first published by Éditions Larousse in Paris in 1938. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.
After World War II, interest in French cuisine rose significantly in the United States. [3] Through the late 1940s and 1950s, Americans interested in preparing French dishes had few options. Gourmet magazine offered French recipes to subscribers monthly, and several dozen French cookbooks were published throughout the 1950s. These recipes ...
Le répertoire de la cuisine is a professional reference cookbook written by Théophile Gringoire and Louis Saulnier and published in 1914; it has gone through multiple editions and been translated into multiple languages.
Simone "Simca" Beck (7 July 1904 – 20 December 1991) was a French cookbook writer and cooking teacher who, along with colleagues Julia Child and Louisette Bertholle, played a significant role in the introduction of French cooking technique and recipes into American kitchens.
La cuisine pour tous, [1] Je sais cuisiner, [2] The French Pocket Cookbook, [3] or I Know How to Cook [4] is a French cookbook edited by Ginette Mathiot and H. Delage.. Originally published in 1932 as Je sais cuisiner ("par Un groupe de cordons bleus, sous la direction de Mlles H. Delage et G. Mathiot, professeurs d'enseignement ménager à la ville de Paris.
A nouvelle cuisine presentation French haute cuisine presentation French wines are usually made to accompany French cuisine. French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France.
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