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No cook should be without the original,unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire,a classic recipe reference resource which 
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 Le Guide Culinaire [A. Escoffier] Its basic principles are as valid today as when it was first published in 1903. The Escoffier Cookbook and Guide to the 
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 Escoffier: Le Guide Culinaire. The culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston 
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 Le guide culinaire has 1,025 ratings and 29 "The Escoffier Cookbook" is a heavily abridged American version of Auguste Escoffier's 1903 book "Guide Culinaire".
  Escoffier published the first edition of Le Guide Culinaire in 1903, le precurseur de la cuisine of Auguste Escoffier's masterpiece Le Guide Culinaire.
  Escoffier published the first edition of Le Guide Culinaire in 1903, le precurseur de la cuisine of Auguste Escoffier's masterpiece Le Guide Culinaire.
 Georges Auguste Escoffier (French: Le Guide Culinaire (1903) Les Fleurs en Cire (new edition, 1910) Le Carnet d'Epicure (A Gourmet's Notebook), 
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