A Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements


Lu par LibriVox Volunteers

(4.5 étoiles; 14 critiques)

Le Guide Culinaire can be regarded as the ‘Bible’ of modern cooking. It was Escoffier's attempt to codify and streamline the French restaurant food of the day. The original text was printed for the use of professional chefs and kitchen staff; Escoffier's introduction to the first edition explains his intention that the book be used toward the education of the younger generation of cooks. This usage of the book still holds today; many culinary schools still use it as their core textbook. The book overall is 900 pages long and contains over 2500 recipes. Part 1 is 120 pages long and describes the basic principles and techniques required for the chef, including descriptions of more than 250 recipes and preparations. (Summary by Chris Cartwright adapted from Wikipedia)

Chapitres

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Preface 15:50 Lu par Marian Cervassi
Chapter I pt 1: Fonds de Cuisine 27:44 Lu par JaneySpeaks
Chapter I pt 2: Fonds de Cuisine 22:04 Lu par JaneySpeaks
Chapter II: The Leading Warm Sauces 24:13 Lu par Ruth Golding
Chapter III pt 1: The Small Compound Sauces 37:42 Lu par Malone
Chapter III pt 2: The Small Compound Sauces 39:54 Lu par Malone
Chapter IV: Cold Sauces and Compound Butters 34:43 Lu par Joanne Rochon
Chapter V: Savoury Jellies or Aspics 15:03 Lu par Joanne Rochon
Chapter VI: The Court-Bouillons and the Marinades 17:31 Lu par Joanne Rochon
Chapter VII pt 1: Elementary Preparations 17:50 Lu par KHand
Chapter VII pt 2: Elementary Preparations 32:54 Lu par Malone
Chapter VIII: The Various Garnishes for Soups 11:44 Lu par Marian Cervassi
Chapter IX: Garnishing Preparations for Relevees and Entrees 13:04 Lu par Marian Cervassi
Chapter X pt 1: Leading Culinary Operations 21:24 Lu par Malone
Chapter X pt 2: Leading Culinary Operations 27:16 Lu par Malone
Chapter X pt 3: Leading Culinary Operations 17:23 Lu par Malone
Chapter X pt 4: Leading Culinary Operations 23:46 Lu par Malone
Chapter X pt 5: Leading Culinary Operations 22:51 Lu par KHand
Chapter X pt 6: Leading Culinary Operations 7:54 Lu par Diana Majlinger

Critiques

Delicious!!!


(4 étoiles)

Very informative in all of it's pages. Kudos to narrator Malone, a voice so smooth and melodic, he transforms chapters of roasting theories and recipes into nearly a level of excitement others can only reach narrating torrid steaming sexual innuendos!!! The book can even teach some thing new to even an old hand at cooking ! I'm still learning new ideas and basics after 52+ years of cooking! I'm looking forward to 52+ more years to cook and learn! Thank You, Librivox and all of the volunteers and narrator hours that go into it's making available these fine free audio books for those of us unable to read printed materials any longer.!.