This project is now complete. All audio files may be found on our catalogue page: http://librivox.org/guide-to-modern-cookery-1-by-auguste-escoffier/
Volunteers outside the USA: Escoffier died in 1935. However we don’t have a definite date of death for the translator James B Herndon Jr. Since there are references to his translated works back as far as 1838, it is almost certain that he died before 1942, and thus that this translation is in the public domain in Europe. However we cannot guarantee that this is the case.Le Guide Culinaire can be regarded as the ‘Bible’ of modern cooking. It was Escoffier's attempt to codify and streamline the French restaurant food of the day. The original text was printed for the use of professional chefs and kitchen staff; Escoffier's introduction to the first edition explains his intention that the book be used toward the education of the younger generation of cooks. This usage of the book still holds today; many culinary schools still use it as their core textbook. The book overall is 900 pages long and contains over 2500 recipes. Part 1 is 120 pages long and describes the basic principles and techniques required for the chef, including descriptions of more than 250 recipes and preparations (Summary by Wikipedia and Chris Cartwright)
- How to claim a part, and "how it all works" here
To find a section to record, simply look at point 5. below at the sections. All the ones without names beside them are "up for grabs." Click "Post reply" at the top left of the screen and tell us which section you'd like to read (include the section number from the left-most column in the reader list, please). Read points 6. to 8. below for what to do before, during and after your recording. - New to recording?
Please read our Newbie Guide to Recording! - Is there a deadline?
We ask that you submit your recorded sections within 1-2 months of placing your claim. Please note that to be fair to the readers who have completed their sections in a timely way, if you haven't submitted your recording(s) after two months, your sections will automatically be re-opened for other readers to claim, unless you post in this thread to request an extension. Extensions will be granted at the discretion of the Book Coordinator. If you cannot do your section, for whatever reason, just let me know and it'll go back to the pool. There's no shame in this; we're all volunteers and things happen.
Please do not sign up for more sections than you can complete within the two month deadline. - Where do I find the text?
Source text (please only read from this text!): http://archive.org/details/cu31924000610117 - Please claim sections (the numbers in the first column below)!
If this is your first recording, please let me know under which name or pseudonym you'd like to appear in the LibriVox catalogue. We can also link to a personal website/blog.
Prospective Prooflisteners: Please read the Listeners Wanted FAQ before listening! Level of prooflistening requested: standard
Please note that whilst this is an English translation, there are still many French words and phrases in the text, mostly referring to various dishes or techniques. There are too many to offer a pronunciation guide. Please take this into consideration before volunteering!
Please don't download or listen to files belonging to projects in process (unless you are the BC or PL). Our servers are not set up to handle the greater volume of traffic. Please wait until the project has been completed. Thanks!
Magic Window:
BC Admin
- Number of sections (files) this project will have: 20 (inc preface)
- Does the project have an introduction or preface [y/n]: yes
- Link to author on Wikipedia (if available): http://en.wikipedia.org/wiki/Auguste_Escoffier
- Link to title on Wikipedia (if available): http://en.wikipedia.org/wiki/Le_Guide_Culinaire
- Date of first publication: 1903
Genres for the project:
cookery
Keywords that describe the book:
cooking cookery gastronomy cuisine kitchen - BEFORE recording:
Please check the Recording Notes:
http://librivox.org/forum/viewtopic.php?p=6427#6430
Set your recording software to:
Channels: 1 (Mono)
Bit Rate: 128 kbps
Sample Rate: 44.1 kHz - DURING recording:
Please leave no more than 0.5 to 1 second of silence at the beginning of your recording!
Make sure you add this to the beginning and end of your recording:
Start of recording (Intro)- "Section [number] of A Guide to Modern Cookery Part 1. - This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information, or to volunteer, please visit: librivox DOT org"
- If you wish, say:
"Recording by [your name]" - Say:
" A Guide to Modern Cookery Part 1, by Auguste Escoffier. Translated by James B Herndon Jr [Chapter]"
During the recording, please record the section numbers in the text - e.g. "116 - Fennel Sauce"
End of recording- At the end of the section, say:
"End of [Section [number]]" - If you wish, say:
"Recording by [your name], [city, your blog, podcast, web address]" - At the end of the book, say (in addition):
"End of A Guide to Modern Cookery (Le Guide Culinaire) Part 1, by Auguste Escoffier. Translated by James B Herndon Jr "
Please leave 5 seconds silence at the end of your recording, or 10 seconds for files longer than 30 minutes!
Also, please remember to check this thread frequently for updates! - AFTER recording:
Need noise-cleaning?
Listen to your file through headphones. If you can hear some constant background noise (hiss/buzz), you may want to clean it up a bit. The new (free) version 1.3.3. of Audacity (Mac/Win) has much improved noise-cleaning. See this LibriVox wiki page for a complete guide.
Save files as
128 kbps MP3
guideculinaire_##_escoffier.mp3 (all lower-case) where ## is your section number. (e.g. guideculinaire_01_escoffier.mp3)
ID3 V2 tags
(To find out more about ID3 tags, go to our wiki: http://wiki.librivox.org/index.php/What_is_ID3)
Add the following tags to your .mp3 file (how you do this depends on which software you use – if you are unsure about ID3 tags, send me a message). Please mind upper and lower case!
Title: ## - [Section title]
Artist: Auguste Escoffier
Album: A Guide to Modern Cookery (Le Guide Culinaire) Part 1
Please ignore tags for Genre and Track Number - these will be filled in automatically at the cataloguing stage.
Transfer of files (completed recordings)
Please always post in this forum thread when you've sent a file.
Also, post the length of the recording (file duration: mm:ss) together with the link.- Upload your file with the LibriVox Uploader. Please note, the uploader has changed to:
http://librivox.org/login/uploader
(If you have trouble reading the image above, please message an admin) - You'll need to select the MC, which for this project is: ruthieg - RuthieG
- When your upload is complete, you will receive a link - please post it in this thread.
- If this doesn't work, or you have questions, please check our How To Send Your Recording wiki page.
- Upload your file with the LibriVox Uploader. Please note, the uploader has changed to:
Any questions?
Please post below or PM me.
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