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2. Le guide culinaire - Wikipedia

   en.wikipedia.org/wiki/Le_guide_culinaire

   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.

3. Larousse Gastronomique - Wikipedia

   en.wikipedia.org/wiki/Larousse_Gastronomique

   Larousse gastronomique: the encyclopedia of food, wine & cookery, Ed. Charlotte Turgeon and Nina Froud. New York, Crown Publishers, 1961. The English translation of the 1938 edition. ISBN 0-517-50333-6 [8] Montagné, Prosper. Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia. Edited by Jenifer Harvey ...

4. List of French soups and stews - Wikipedia

   en.wikipedia.org/wiki/List_of_French_soups_and_stews

   Lettuce soup; Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables. [2] Potée; Ragout. Ragout fin – its origin in France is not confirmed but the dish is also known in Germany as Würzfleisch, although use of the French name is more common nowadays.

5. Auguste Escoffier - Wikipedia

   en.wikipedia.org/wiki/Auguste_Escoffier

   Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes, techniques, and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world. [2]

6. La cuisine pour tous - Wikipedia

   en.wikipedia.org/wiki/La_cuisine_pour_tous

   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.

7. Le Répertoire de la Cuisine - Wikipedia

   en.wikipedia.org/wiki/Le_Répertoire_de_la_Cuisine

   Le Répertoire de la Cuisine is a professional reference cookbook written by Théodore Gringoire and Louis Saulnier and published originally in 1914, and translated into multiple languages. It is intended to serve as a quick reference to Le guide culinaire by Saulnier's mentor, Auguste Escoffier , and adds a significant amount of Saulnier's own ...

8. French cuisine - Wikipedia

   en.wikipedia.org/wiki/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. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French ...

9. Category:French soups - Wikipedia

   en.wikipedia.org/wiki/Category:French_soups

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