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30633064. 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.
High on the Hog: A Culinary Journey from Africa to America is a non-fiction book by Jessica B. Harris, published in 2011 by Bloomsbury. The book chronicles the development of African-American cuisine from its origins in African cuisines . David A. Davis of Mercer University described the book as "the culmination of her career-long research into ...
Larousse Gastronomique (pronounced [la.ʁus ɡas.tʁɔ.nɔ.mik]) is an encyclopedia of gastronomy. [2] The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more.
Lena Richard (September 9, [1] 1892 or 1893 - November 27, 1950) was a chef, cookbook author, restaurateur, frozen food entrepreneur, and television host from New Orleans, Louisiana. [2] In 1949, Richard became the first Black woman to host her own television cooking show. [3] Her show aired from October 1949 - November 1950 on local television ...
Jessica B. Harris. Jessica B. Harris (born March 18, 1948) [1] is an American culinary historian, college professor, cookbook author and journalist. [2] She is professor emerita at Queens College, City University of New York, where she taught for 50 years, and is also the author of 15 books, including cookbooks, non-fiction food writing and memoir.
ISBN. 978-2082000192 (2010 edition) 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 ...
Print. ISBN. 0-19-211579-0. The Oxford Companion to Food is an encyclopedia about food. It was edited by Alan Davidson and published by Oxford University Press in 1999. It was also issued in softcover under the name The Penguin Companion to Food. The second and third editions were edited by Tom Jaine and published by Oxford in 2006 and 2014.
Cookbook. A cookbook or cookery book[1] is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by ...