烹饪指南
Guide culinaire
Auguste Escoffier、Christian Constant、Herndon/Vehling Collection fmo、Anonymous · 初版 1903 年
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为什么值得读
- 记录了极尽讲究的传统宫廷式大餐
- 配方极其简练干脆，常寥寥数语
- 是高级法式料理领域的公认权威典籍
本记录包含首个美国版本的再版内容。
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Guide culinaire
Auguste Escoffier、Christian Constant、Herndon/Vehling Collection fmo、Anonymous · 初版 1903 年
本记录包含首个美国版本的再版内容。
正在加载完整评论……
我当厨师那会儿在一个法国主厨手下干活，读过埃斯科菲耶（Escoffier）的书。《烹饪指南》（Le guide culinaire）读起来真引人入胜，净是些国王级别的盛宴：把鸽子塞进母鸡肚子里，再塞进鹅肚子里，再塞进整猪肚子里，然后在炭火烤炉里烤上 12 个小时。
When I was a cook I worked under a french chef and read Escoffier. Le guide culinaire is a fascinating read, meals for kings with pigeon stuffed into hen, stuffed in a goose, stuffed into a pig and cooked in a coal fire oven for 12 hours.
我照着 https://www.taste.com.au/ 和 https://www.bbcgoodfood.com/ 上的食谱做，效果一直挺不错的。另外，如果你想要最纯粹、最干货的内容，去买一本 Escoffier 的《烹饪指南》（Le guide culinaire）https://en.wikipedia.org/wiki/Le_guide_culinaire（或者它的英译本）。这可以说是最权威的烹饪宝典了，食谱写得极其精炼，有的就两三行长。（比如“取配方 A 和配方 B，用 X 替换……
I've had good luck with recipes from https://www.taste.com.au/ and https://www.bbcgoodfood.com/ Alternatively, if you want super barebones, go buy a copy of Escoffier's https://en.wikipedia.org/wiki/Le_guide_culinaire (or an English translation thereof). It's arguably the definitive cookbook and the recipes are extremely terse, some just a couple of lines long. (e.g. "Take recipe A and recipe B, substituting X for…
有一些进入公有领域的著名老食谱书，网上都有免费的电子版，比如法国名厨 Auguste Escoffier 的《现代烹饪指南》（原名：Le Guide Culinaire）：英文版：https://archive.org/details/b21530142 德文版：https://digital.slub-dresden.de/id392948516 法文版：https://archive.org/details/leguideculinaire00esco_0…
There are old famous cook books that are in the public domain, digitally available for free, such as "A guide to modern cookery" (original: "Le Guide Culinaire") by renowned French chef Auguste Escoffier: English: https://archive.org/details/b21530142 German: https://digital.slub-dresden.de/id392948516 French: https://archive.org/details/leguideculinaire00esco_0…
……主要侧重于高级法餐（haute cuisine）和意大利菜，不过底部还有个日本料理的书单。注意，我对新式烹饪（nouvelle cuisine）有偏见，所以那部分你们得自己去 Google 了。[高级法餐] 《Le Guide Culinaire》- Auguste Escoffier；[美式/高级料理] 《The Professional Chef》- 美国烹饪学院（CIA）（以及烘焙/糕点版本）；[高级法餐] 《Le Répertoire de la Cuisine》- Louis Saulnier；[法式/高级……
…Mostly focused on haute cuisine and Italian, but another list for Japanese at the bottom. Note, I am biased against nouvelle cuisine, so you'll have to Google that for yourselves. [Haute Cuisine] Le Guide Culinaire - Auguste Escoffier [American/Haute] The Professional Chef - The Culinary Institute of America (As well as the Bakery/Pastry version) [Haute Cuisine] Le Répertoire de la Cuisine - Louis Saulnier [French/Haute…
……头盘（entrée）的使用是符合 19 世纪法文定义的。http://languageoffood.blogspot.com/2009/08/entree.html?m=1 那么法语本身的用法呢？在埃斯科菲耶 1921 年的《烹饪指南》（Le Guide Culinaire）中，法文单词 entrée 的用法仍然是传统的那个（指在烤肉之前按照经典上菜顺序端上的“精制”热肉菜）。埃斯科菲耶几乎把所有我们现在认为是主菜的菜品都归类为 entrée：牛排（entrecotes……
…course’ is in line with the 19th century French definition. http://languageoffood.blogspot.com/2009/08/entree.html?m=1 What about the French usage? The French use of the word entrée in Escoffier's 1921 Le Guide Culinaire was still the traditional one ('made' hot meat dishes served in the classic sequence before a roast). Escoffier classifies as entrées almost any dish that we would now consider a main course: steaks (entrecotes…
……黄油。虽然可能对健康不太好，但拿来做酱汁确实绝了。Julia Child 的书读起来很有意思，因为她会给食谱附上很多背景故事。她是个很有感染力的作家。我妈以前有一本 Escoffier 的《Le Guide Culinaire》（英译本）。那是给专业大厨看的菜谱书；很多食谱就短短一段——它默认你懂什么是“制作面糊（make a roux）”。我妈做饭不太行——我……
…butter. It may be bad for your health, but it sure makes for nice sauces. Julia Child is fun, because of all the background she gives for her recipes. She's an engaging writer. My mother had a copy of Le Guide Culinaire by Escoffier (in english translation). It's a recipe book for pro chefs; many of the recipes are just one paragraph - you're supposed to know what "make a roux" means. My mum was not a great cook - I…