Auguste Escoffier’s Followers (42)

Auguste Escoffier

Born

in Villeneuve-Loubet, Alpes-Maritimes, France

October 28, 1846

Died

February 12, 1935

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French chef Auguste Escoffier of grand hotels, such as the Savoy and Carlton in London, wrote several cookery books, including Le Guide culinaire (1903).

Georges Auguste Escoffier, restaurateur, popularized and updated traditional methods. This most important legendary figure among gourmands led in the development of modern cuisine. Antoine Carême of the codifiers of haute cuisine based much of technique of Escoffier, whose achievement simplified and modernized his elaborate and ornate style. The press referred to preeminent Escoffier as roi des cuisiniers et cuisinier des rois, "king," also previously said of Carême, of France in the early part of the 20th century.

Escoffier recorded and invented the recipes alongside, another contribu ...more

Combine Editions
Auguste Escoffier’s books

Average rating: 4.35 · 1,631 ratings · 51 reviews · 167 distinct works • Similar authors

	The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes by Auguste Escoffier, Charlotte Adams (Technical Editor) 4.36 avg rating — 1,482 ratings — published 1921 — 66 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Escoffier by Auguste Escoffier, H.L. Cracknell (Editor), R.J. Kaufmann (Editor) 4.54 avg rating — 69 ratings — published 2011 — 10 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Ma Cuisine by Auguste Escoffier, Vyvyan Beresford Holland (Translator) 4.34 avg rating — 58 ratings — published 1965 — 34 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Auguste Escoffier: Memories of My Life 4.04 avg rating — 45 ratings — published 1996 — 6 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	2000 Favourite French Recipes 4.40 avg rating — 10 ratings — published 1991 — 8 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Le Guide culinaire, aide-mémoire de cuisine pratique 4.78 avg rating — 9 ratings — published 1903 — 16 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Recettes de Cuisine Traditionnelle de Galantines, Pâtés et Terrines 3.70 avg rating — 10 ratings — published 2013	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Souvenirs culinaires by Auguste Escoffier, Pascal Ory 4.38 avg rating — 8 ratings — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Recettes de Crèmes, Sauces, Meringues et Pralins Pour Desserts (Les recettes d'Auguste Escoffier t. 27) (French Edition) 3.30 avg rating — 10 ratings — published 1997 — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Creams, Confections, and Finished Desserts (French Professional Pastry Series) by Auguste Escoffier, Alain Escoffier it was amazing 5.00 avg rating — 4 ratings — published 1989 — 7 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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Quotes by Auguste Escoffier (?)

“Good food is the foundation of genuine happiness.”
― Auguste Escoffier

455 likes

“Original, in French: La bonne cuisine est la base du véritable bonheur.

English: Good food is the foundation of genuine happiness.”
― Auguste Escoffier

tags: food, happiness

30 likes

“Abignades or abegnades
A term used in te department of the Landes for the intestines of a goose cooked in its blood. Abegnades are found almost solely in the chalosse region, where they are eaten on bread fried in goose fat, with slices of lemon.”
― Escoffier, Auguste

tags: f, food, gastronomie, historical, humor, regional-french-cookery

0 likes

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