No cook should be without the original, unabridged translation of Auguste Escoffier's masterpiece, Le Guide Culinaire, a classic recipe reference resource that popularized haute cuisine as we know it when it was first published in 1903. This handsome new edition is a treasure trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and the work of every trained chef, who rightly reveres this fascinating historical document. Not only is it a reference for professionals, but it's also a fascinating read for any foodie: an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens. In his notes, we can see Escoffier's philosophy of cooking: modern, simple, and clean. This lavish new edition has been beautifully produced.