A Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements: Free Audiobook and Listening Guide

A Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements, credited to Auguste Escoffier, is available as a LibriVox volunteer audiobook. This guide identifies the recording, its source summary and its audio tracks.

About the work

The LibriVox catalogue summary, preserved with the recording, reads:

LibriVox recording of A Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements by Auguste Escoffier. (Translated by James B. Herndon.) Read in English by Marian Cervassi; JaneySpeaks; Ruth Golding; Malone; Joanne Rochon; KHand; Diana Majlinger. 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 adapted from Wikipedia by Chris Cartwright)

Recording facts

• Recording title: A Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements
• Author credits: Auguste Escoffier
• Language: English
• Original MP3 tracks: 19
• Listed recording duration: 7:10:50

Catalogue topics

• cookery
• recipes
• food
• cuisine
• cooking
• recipe
• chef
• gastronomy

Track guide

1. 00 - Preface — 15:50
2. 01 - Chapter I pt 1: Fonds de Cuisine — 27:44
3. 02 - Chapter I pt 2: Fonds de Cuisine — 22:04
4. 03 - Chapter II: The Leading Warm Sauces — 24:13
5. 04 - Chapter III Part 1:The Small Compound Sauces — 37:42
6. 05 - Chapter III pt 2: The Small Compound Sauces — 39:54
7. 06 - Chapter IV: Cold Sauces and Compound Butters — 34:43
8. 07 - Chapter V: Savoury Jellies or Aspics — 15:03
9. 08 - Chapter VI: The Court-Bouillons and the Marinades — 17:31
10. 09 - Chapter VII pt 1: Elementary Preparations — 17:50
11. 10 - Chapter VII pt 2: Elementary Preparations — 32:54
12. 11 - Chapter VIII: The Various Garnishes for Soups — 11:44
13. 12 - Chapter IX: Garnishing Preparations for Relevees and Entrees — 13:04
14. 13 - Chapter X pt 1: Leading Culinary Operations — 21:24
15. 14 - Chapter X pt 2: Leading Culinary Operations — 27:16
16. 15 - Chapter X pt 3: Leading Culinary Operations — 17:23
17. 16 - Chapter X pt 4: Leading Culinary Operations — 23:46
18. 17 - Chapter X pt 5: Leading Culinary Operations — 22:51
19. 18 - Chapter X pt 6: Leading Culinary Operations — 7:54

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This is a record from LibriVox's official Internet Archive collection, with a public-domain licence recorded in its metadata. LibriVox's policy includes its catalogue summaries as well as its recordings. Its public-domain assessment follows United States law; copyright status can differ elsewhere. The summary and track facts are reproduced and reformatted from that record. Dates attached to the archive upload are not treated as original book publication dates.