Whats the name of the standard book used in French culinary colleges?

And for bonus points anyone know a book of food items in french and english, like a pictoral vocab book?

Whats the name of the standard book used in French culinary colleges?
There is no standard book but the basis of classical french cookery is Escoffiers 'Guide Culinaire' supported by the 'Repertoire de la Cuisine' by Louis Saulnier. If you want to be really old skool then (Marie-)Antoine Careme was a mentor to Escoffier himself. These two were the undisputed fathers of 'modern' cookery and even the Ramsey would bow in deference at their feet! He would not exist without them.


These are not strictly recipe books as we know them today, and you would need a basic knowledge of professional cookery and an understanding of the French terms used (these are used in England as well, the language of cookery is french) in order to make any of the dishes. You will not find many techniques or ingredients around today that were not explored by these two chefs, and once you've mastered their techniques there's not much that the likes of Delia and Gord' will be able to teach you.


Of course, if youre just looking for a pure reference book then the as matey said, the Larousse Gastronomique is 'la Bible'.


PS. Be prepared for a shock because they're pretty expensive!
Reply:I have very slowly worked my way through the whole of Larousse Gastronomique. Some excellent, and some not so excellent, recipes. Now I am on Mark Hix's book on British Food, and also a National Trust cookbook called Complete Traditional Recipe Book, because autumn and winter are coming, and I just want to make comfort foods for me and my family and friends.
Reply:Cordon Bleu?





PS Scaramouche's contribution is an interesting read. I bet they're expensive books. But you can get anything through libraries. Try a University library near you first. They may give you a day reader's ticket if you tell them you're doing research on the topic, which is true. Of course, if you're at a College, your own college library would obtain them for you for a payment of 拢2 to "Document Supply" - within a few days if they are available in the British Library.





Public libraries will obtain them for a small payment too, but that's usually MUCH slower.
Reply:Gordon Ramsay Makes It Easy or Le Cordon Bleu Classic French Cookbook (English)


(ISBN: 9781564586438)
Reply:delia smith's "lets cook"





and sometimes gordon ramsay's "f*cking hurry up cookbook"
Reply:Larousse Gastronomique..
Reply:dunno sorry


maybe cordon bleu?
Reply:Penguin do a French English pictorial dictionary.





The Standard French Gastronomic Reference Book is


Le Repertoire Culinaire by Escoffier (I think)

iris