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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.
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. It summarizes Le Guide culinaire by Auguste Escoffier, and adds a significant amount of Saulnier's own material.
Le Riz (Rice) (1927) La Morue (Cod) (1929) Ma Cuisine (1934) A Guide To Modern Culinary (1903 English Translation By Genesis Jaime) Le Guide Culinaire; 2000 French Recipes (1965, translated into English by Marion Howells) ISBN 1-85051-694-4; Memories of My Life (1996, translated from Souvenirs inédits: 75 ans au service de l'art (1985)), ISBN ...
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.
Le guide culinaire, aide-mémoire de cuisine pratique [The Culinary Guide, practical kitchen cheat sheet] (in French) (2nd ed.). Paris : Colin. Escoffier, Auguste (1912). Le Guide Culinaire: aide-mémoire de cuisine pratique [The Culinary Guide, practical kitchen cheat sheet] (in French) (3rd ed.). Gallica. Archived from the original on 21 ...
Mon bouquet de recettes, Marabout, 1977; Zola à table, Robert Laffont, 1978; Guide de la France gourmande, P. Bordas, 1980; Toute la cuisine française et étrangère, Publimonde, 1982; Dictionnaire de cuisine et de gastronomie (sous la dir. de R. J. Courtine), Larousse, 1986; Les Fromages, Larousse, 1987; Le Guide de la cuisine des terroirs ...
In its time, it was considered the pinnacle of haute cuisine, and was a style distinct from cuisine bourgeoise (the cuisine of affluent city dwellers), the working-class cuisine of bistros and homes, and cuisines of the French provinces. A nouvelle cuisine dish in the style of Jacques Lameloise (a three-star Michelin Guide chef)
Corinne Poirieux, Le guide des marchés de Lyon et ses environs, coédition des éditions lyonnaises d'art et d'histoire et de l'Association pour le développement et la promotion des marchés, novembre 2006, ISBN 2841471810; Sonia Ezgulian, Carnet des mères lyonnaises, éditions Stéphane Bachès, 2007, ISBN 2915266581