Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements
Author: first_name: Auguste
last_name: Escoffier
Language: English
Year: 1903

<em>Le Guide Culinaire</em> 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.