Le Guide Culinaire

Summary

Le Guide Culinaire is a literary work^[1]. It ranks in the top 4% of literary_work entities by monthly Wikipedia readership (1,846 views/month).^[2]

Key Facts

• Le Guide Culinaire authored Auguste Escoffier^[3].
• Le Guide Culinaire's instance of is recorded as literary work^[4].
• Le Guide Culinaire's instance of is recorded as standard work^[5].
• Le Guide Culinaire was published by Q3117417^[6].
• Le Guide Culinaire's genre is non-fiction^[7].
• Le Guide Culinaire's Commons category is recorded as Le Guide Culinaire - Aide-mémoire de cuisine pratique^[8].
• Le Guide Culinaire's language of work or name is recorded as French^[9].
• Le Guide Culinaire's country of origin is recorded as France^[10].
• Le Guide Culinaire comprises French mother sauces^[11].
• Le Guide Culinaire was released on 1903^[12].
• Le Guide Culinaire's has edition or translation is recorded as Q72736929^[13].
• Le Guide Culinaire's main subject is culinary art^[14].
• Le Guide Culinaire's copyright status is recorded as public domain^[15].
• Le Guide Culinaire's copyright status is recorded as public domain^[16].

Body

Authorship and Creation

Le Guide Culinaire authored Auguste Escoffier^[3]. It was published by Q3117417^[6].

Publication

Le Guide Culinaire was released on 1903^[12]. Its language of work or name is recorded as French^[9]. Its genre is non-fiction^[7].

Subject and Themes

Le Guide Culinaire's main subject is culinary art^[14].

Why It Matters

Le Guide Culinaire ranks in the top 4% of literary_work entities by monthly Wikipedia readership (1,846 views/month).^[2] It has Wikipedia articles in 7 language editions, a strong signal of global cultural recognition.^[17] It is known by 7 alternative names across languages and contexts.^[18]