Escoffier's other main contribution was the publication of "Le Guide Culinaire" in 1903, which spread the understanding of French cookery. However, Escoffier left out much of the culinary character to be found in the regions of France.
ɛ s k ɔ f i ə ɹ z WORD_BOUNDARY ʌ ð ə ɹ WORD_BOUNDARY m eɪ n WORD_BOUNDARY k ɑ n t ɹ ɪ b j uː ʃ ə n WORD_BOUNDARY w ʌ z ð ə WORD_BOUNDARY p ʌ b l ɪ k eɪ ʃ ə n WORD_BOUNDARY ʌ v WORD_BOUNDARY l ə WORD_BOUNDARY ɡ aɪ d WORD_BOUNDARY k j ʊ l ɪ n ɛ ɹ WORD_BOUNDARY ɪ n WORD_BOUNDARY n aɪ n t iː n h ʌ n d ɹ ɪ d WORD_BOUNDARY θ ɹ iː WORD_BOUNDARY w ɪ t̠ʃ WORD_BOUNDARY s p ɹ ɛ d WORD_BOUNDARY ð ɪ WORD_BOUNDARY ʌ n d ə ɹ s t æ n d ɪ ŋ WORD_BOUNDARY ʌ v WORD_BOUNDARY f ɹ ɛ n t̠ʃ WORD_BOUNDARY k ʊ k ə ɹ ɹ i WORD_BOUNDARY h aʊ ɛ v ə ɹ ɹ WORD_BOUNDARY ɛ s k ɔ f i ə ɹ WORD_BOUNDARY l ɛ f t WORD_BOUNDARY aʊ t WORD_BOUNDARY m ʌ t̠ʃ WORD_BOUNDARY ʌ v ð ə WORD_BOUNDARY k j ʊ l ɪ n ɛ ɹ i WORD_BOUNDARY k æ ɹ ɪ k t ə ɹ WORD_BOUNDARY t ə b i WORD_BOUNDARY f aʊ n d WORD_BOUNDARY ɪ n ð ə WORD_BOUNDARY ɹ iː d̠ʒ ə n z WORD_BOUNDARY ʌ v WORD_BOUNDARY f ɹ æ n s WORD_BOUNDARY