Classic cuisine

Classic cuisine: locut. Classic cuisine includes all preparations culinary that all cook must know and master.

These are collected in a few famous cooking manuals and treatises:
- The Art of French cuisine or XIXth century (1833) ofAntonin Lent
- The Classic Kitchen (1856) ofUrban Dubois and Émile Bernard
- The cookbook (1867) by Jules Gouffe
- The Culinary Guide (1903) ofAuguste Escoffier
- Le Grand livre de la cuisine (1929) by Prosper Montagne and Prosper Salles.
- The site of the Gastronomiac encylopedia (2016), in its Culinary glossary.
Classic cuisine is also the heir to traditional regional recipes. Many contemporary chefs have drawn on this crucible to create the greatest dishes of contemporary cuisine. (See each name of the personalities mentioned in the Chefs).

Related Articles:
Chefs
List of cooks from Antiquity to the present day