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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 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 ...
The style of Le Répertoire is highly condensed, even in comparison with the brevity of its inspiration; it is a sort of aide-memoire for combinations of base ingredient, sauce, and garnish, [7] a codification of conventional or standard names for the combinations used in classical cooking.
Many cooks and food writers use the terms broth and stock interchangeably. [3] [4] [5] In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". [6] While many draw a distinction between stock and broth, the details of the distinction often differ.
A.1. Sauce – Brand of brown sauce condiment; Alfredo sauce – Creamy pasta dish with butter and cheese; Baconnaise – Brand of bacon-flavored condiment; Cheez Whiz – Trademarked processed cheese dip
Sauce bercy is a classic sauce of French cuisine. The main ingredients are fish stock, velouté sauce, white wine, shallots and butter. [1] [2] Auguste Escoffier wrote in Le guide culinaire that sauce bercy is made to be served alongside fish. [2]
In Argentinian and Uruguayan cuisine, chimichurri is an uncooked sauce used in cooking and as a table condiment for grilled meat. Peruvian cuisine uses sauces based mostly in different varieties of ají combined with several ingredients, most notably salsa huancaína based on fresh cheese and salsa de ocopa based on peanuts or nuts.
Ravioli provencale with cardinal sauce. Cardinal sauce is a classic French sauce, with a distinctive red colour coming from lobster butter and cayenne pepper. [1] [2]In Le Guide Culinaire, Auguste Escoffier listed its main ingredients: [2] béchamel sauce, fish stock, truffle reduction, cream, lobster butter and cayenne pepper.