Georges Auguste Escoffier's Le Guide culinaire (pronounced ) is a pivotal book in the history of haute cuisine, being Escoffier's largely successful attempt to codify and streamline the common French restaurant food of the day. The first edition was printed in 1903 in French. It was translated into English in 1907. The current 4th edition was revised in 1921; this version was not translated into English until 1979. This volume contains 5,012 recipes, reflecting the best of the French haute cuisine of the turn of the 20th century and providing the basis for what followed.
Read more about Le Guide Culinaire: Usage and Style, Contents of The 4th Edition
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