Auguste Escoffier Book order
October 28, 1846 – February 12, 1935
Georges Auguste Escoffier was a French chef and author who modernized traditional French culinary methods. He simplified and refined the elaborate techniques of Antoine Carême, becoming a legendary figure for chefs and gourmands alike. Beyond his recipes, Escoffier significantly contributed by elevating the culinary profession through organized kitchen discipline. His seminal work, Le Guide Culinaire, remains an essential reference, and his techniques and approaches continue to influence kitchens worldwide.
- 2021
- 1994
An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.
- 1991
2,000 Favourite French Recipes
- 884 pages
- 31 hours of reading
- 1978
He was the "King of Chefs and Chef of Kings," doyen of haute cuisine, one of the founders of London's famed Savoy Hotel, and probably the greatest cook of all time: Auguste Escoffier occupied an unchallenged position in the realm of gastronomy. This collection of incomparable recipes--classic soups, sauces, fish and shellfish, meat, poultry, game, sandwiches, salads, vegetables, sweets, jams, and beverages--reflects a lifetime of skill and experience. Among the sublime tastes elegantly presented here: a Chicken Velouté Sauce with Cream; Sole Poached in White Wine, Butter, and Tomatoes; Hot Lobster Mousse; Fillet of Beef with Truffles and Madeira; Potatoes Nana; Chestnut Croquettes; and Meringue with Custard Cream. Introduction by the distinguished founder of the International Wine & Food Society.
- 1975
An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.