eorges Auguste Escoffier’s Le Guide Culinaire was first published in 1903, but is still regarded as the ultimate resource for classical cuisine. Escoffier, known as the “king of chefs and chef of kings,” hoped that his book would be a useful guide for professional chefs and for anyone learning to cook. Over a century later, it still is.
The evaluators at this year’s Certified Master Chef exam kept their copies handy to refer to while they tasted the classical dishes on the fourth day. According to the CMC handbook, during the Classical Cuisine portion of the exam, “The candidate must demonstrate the ability to understand, interpret and execute the philosophy of Auguste Escoffier and classical cuisine as prescribed in Le Guide Culinaire.”
We asked our Facebook followers to show us your copies of the book and got some fantastic responses. The book has been reprinted a number of times over the past century with small differences in each edition and it seems a few of you have dedicated yourselves to collecting them all!
We loved seeing everyone’s different editions and hearing about your favorite dishes. The next time you make a dish from the Guide, tweet us a picture of your creation! We would love to see it and share it on our social media.
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