Food History

A Guide to Modern Cookery

by Auguste Escoffier

Auguste Escoffier ran the kitchens of the Savoy and then the Carlton in London with César Ritz, and his Guide culinaire of 1903 set down French restaurant cooking for a generation of chefs. This is its English translation. His kitchens were divided into stations, each under its own chef, the brigade that restaurants still use.

The librarian

Read it in the Library After Dark Or read it as plain text

Reading time

About 21 hr 35 min

Where to find it

On the Food History shelves

Edition

Project Gutenberg, eBook #71395. In the public domain in the United States.