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Auguste Escoffier: Memories of My Life
Memories of My Life captures the passion and vision of the legendary Auguste Escoffier. Here for the first time in English is the life, the philosophy, and the art of Escoffier - as he recorded it. Faithfully translated by his great granddaughter-in-law, Laurence Escoffier, the text eloquently communicates the warm sensibilities of Escoffier, a man who spoke of menus as poems. Here, we meet a young Auguste who wanted to be a sculptor, but was forced to apprentice in his uncle's restaurant at a time when "high society held little esteem for the profession of cook." We then follow Auguste Escoffier, year by year, through an inspired life that would forever change the job status of chef, not just for himself, but for every chef who followed. Escoffier's great love of food and culinary art glows from every page of his memoirs, creating a sensory feast for serious gourmands and professionals. Here, Escoffier intimately describes dishes, presentations, and original recipes. We are present as Escoffier creates the famed Peche Melba and offers it in tribute to the great diva, Nellie Melba, served in a silver bowl encrusted between the wings of a majestic ice swan. From a whimsical "Red Dinner" created to celebrate Monte Carlo roulette winnings to the coronation dinner for His Majesty Edward VII, King of England, Escoffier's passion shines through the details: tables smothered in red rose petals, the meticulous choreography of properly serving La Poularde Sainte-Alliance, his cherished secret recipe for Grenouilles Cardinalisees. In addition to Escoffier's original memoirs, this collector's gem includes historical highlights throughout the text; photographs illustrating Escoffier's world and original menus and recipes; a glossary of French culinary terms; and a concurrent timeline of Escoffier's career and world and American historical events.
252 pages, Hardcover
First published January 1, 1996
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185 people want to read
About the author
Auguste Escoffier
168 books43 followersFrench 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 contribution to introduce organized discipline to his kitchens to to elevate to the status of a respected profession. The system of brigade de cuisine organized his kitchens; a partie ran each section.
Escoffier published in the form of a text, still used as a major reference work. Restaurants in France and throughout the world adopted highly influential recipes, techniques and approaches of Escoffier to kitchen management today.
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 contribution to introduce organized discipline to his kitchens to to elevate to the status of a respected profession. The system of brigade de cuisine organized his kitchens; a partie ran each section.
Escoffier published in the form of a text, still used as a major reference work. Restaurants in France and throughout the world adopted highly influential recipes, techniques and approaches of Escoffier to kitchen management today.
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Displaying 1 - 6 of 6 reviews
October 4, 2011
The world lost a great man when Escoffier died. What a truly unbelievable man! He had a humility and grace that is rarely seen in people. He was wildy talented. I thoroughly enjoyed this book....if you are a serious cook, this is well worth reading.
From the book, one of Escoffier's earliest memories cooking: This is an excerpt from when Escoffier was about 10 yrs old.
"Crouched in front of the fire, I pulled a small quantity of glowing embers onto the hearthstone and used the fire tongs to toast two slices of bread. Immediately I spread them with the famous brousse, and then reverently savored my cheese toasts, accompanying them with half a glass of sweet wine"
From the book, one of Escoffier's earliest memories cooking: This is an excerpt from when Escoffier was about 10 yrs old.
"Crouched in front of the fire, I pulled a small quantity of glowing embers onto the hearthstone and used the fire tongs to toast two slices of bread. Immediately I spread them with the famous brousse, and then reverently savored my cheese toasts, accompanying them with half a glass of sweet wine"
July 12, 2008
This was really a lot more interesting than I thought it would be. I had no idea Escoffier was chef for French officers during the Franco-Prussian War, and his adaptability to any situation and craftiness about getting provisions during wartime are pretty incredible. The memoir also shows how much of a professional he was beyond just being an amazing chef. His attention to detail in kitchen design and his progressive ideas about how to treat employees were both ahead of their time.
December 3, 2025
A fascinating look into the life one of history's most influential chefs.
March 13, 2015
First off, let me say that this ISN'T a cookbook though it does have several recipes contained in the text.
What it is is the autobiography of world-renowned Chef Auguste Escoffier, the Chef who revolutionized the way modern cooking would become in the early to mid 20th Century. From his meager beginnings in his Uncle's restaurant in Nice to the hotel kitchens he managed in the late 1800s to early 1900s, Escoffier describes in detail what it was like to be the man who he became.
His detailed descriptions of being the Chef to the troops and the battle commanders during the Franco-Prussian War are particularly interesting, considering the lack of things he had to cook with and making do with what he actually did have! After the war, he returned, in earnest, to cooking for the dignitaries of all of Europe and the United Kingdom as well as helping to revolutionize the way "modern cooking" began to take hold in the US. No matter who the dignitary was, he devoted his time to making very specific menus for his guests and even going as far as inventing specific meals for a specific night of entertaining....even if it meant that the guest was coming in over the course of several days in a row with specific menus that varied greatly from one night to the next! And keep in mind that these menus were very elaborate multi-course events with hand-written menus and hours of preparation to be served without any sign of mistakes. Viewing the menus included in the book and the amount of people he served in a given night made me wonder if he EVER SLEPT!!
Escoffier was the picture of determination all across the board of the complete restaurant, no matter whether it was a stand-alone restaurant or one that supported hotels in London, Paris, and the French Riviera. His resolve to support all of his cooks was something that, frankly, the world needs more of in the truly modern kitchen: Escoffier supported his cooks and Chefs not only with good wages but, once they had retired from the business, he setup homes for his older Chefs so they could retire in peace and not worry about where their next meal was coming from. (Where is that admirable quality in "modern kitchens"? Nowhere!)
The book comes with the requisite photos from his life but also includes photos of some of his more famous dinners. At the back of the book are several menus, meticulously offered (and without translation...but if you know even a little French you can wade through well enough). There are a few recipes, mostly of his more famous recipes uniquely designed for the dignitaries he loved to serve.
All in all, it is a tremendous resource for the cook who is interested in the life of one of the greatest Chefs who ever lived.....and, bar none, the greatest Chef to revolutionize the way "modern cooking" was to eventually rise!
[Before I read Escoffier's autobiography, I happened to read N.M. Kelby's "White Truffles in Winter: A Novel", which is a fictionalized account of the roughly last 30 years of Escoffier's life. It more specifically details Escoffier's intimate relationship with Sarah Berhardt, with whom he had and on-again-off-again relationship since both of them led such on-the-go lives. I highly recommend this book to get a deeper sense of the man who Escoffier was. Even being a fictionalized account, there are many facts that are simply skimmed over in the autobiography, which show up in both stories. There are also several recipes....the more notable ones....along with the reason for their names after the dignitaries he cooked for.]
What it is is the autobiography of world-renowned Chef Auguste Escoffier, the Chef who revolutionized the way modern cooking would become in the early to mid 20th Century. From his meager beginnings in his Uncle's restaurant in Nice to the hotel kitchens he managed in the late 1800s to early 1900s, Escoffier describes in detail what it was like to be the man who he became.
His detailed descriptions of being the Chef to the troops and the battle commanders during the Franco-Prussian War are particularly interesting, considering the lack of things he had to cook with and making do with what he actually did have! After the war, he returned, in earnest, to cooking for the dignitaries of all of Europe and the United Kingdom as well as helping to revolutionize the way "modern cooking" began to take hold in the US. No matter who the dignitary was, he devoted his time to making very specific menus for his guests and even going as far as inventing specific meals for a specific night of entertaining....even if it meant that the guest was coming in over the course of several days in a row with specific menus that varied greatly from one night to the next! And keep in mind that these menus were very elaborate multi-course events with hand-written menus and hours of preparation to be served without any sign of mistakes. Viewing the menus included in the book and the amount of people he served in a given night made me wonder if he EVER SLEPT!!
Escoffier was the picture of determination all across the board of the complete restaurant, no matter whether it was a stand-alone restaurant or one that supported hotels in London, Paris, and the French Riviera. His resolve to support all of his cooks was something that, frankly, the world needs more of in the truly modern kitchen: Escoffier supported his cooks and Chefs not only with good wages but, once they had retired from the business, he setup homes for his older Chefs so they could retire in peace and not worry about where their next meal was coming from. (Where is that admirable quality in "modern kitchens"? Nowhere!)
The book comes with the requisite photos from his life but also includes photos of some of his more famous dinners. At the back of the book are several menus, meticulously offered (and without translation...but if you know even a little French you can wade through well enough). There are a few recipes, mostly of his more famous recipes uniquely designed for the dignitaries he loved to serve.
All in all, it is a tremendous resource for the cook who is interested in the life of one of the greatest Chefs who ever lived.....and, bar none, the greatest Chef to revolutionize the way "modern cooking" was to eventually rise!
[Before I read Escoffier's autobiography, I happened to read N.M. Kelby's "White Truffles in Winter: A Novel", which is a fictionalized account of the roughly last 30 years of Escoffier's life. It more specifically details Escoffier's intimate relationship with Sarah Berhardt, with whom he had and on-again-off-again relationship since both of them led such on-the-go lives. I highly recommend this book to get a deeper sense of the man who Escoffier was. Even being a fictionalized account, there are many facts that are simply skimmed over in the autobiography, which show up in both stories. There are also several recipes....the more notable ones....along with the reason for their names after the dignitaries he cooked for.]
May 30, 2011
More of a collection of vignettes than a continuous memoir, this English translation of Escoffier's notes and musings provides a charming glimpse into the famed chef's early career. Included are some notable menus and a few recipes of the chef's creations, deemed by Escoffier as his most important dishes. A few menus typical of the turn of the century style are presented in stunning color images, showcasing the superb attention to detail by the leading restaurants.
Tales of Escoffier's early career are enriched by the chef's personal wartime experiences, where the gourmand functioned once as a basic kitchen orderly and next as chef-de-cuisine for his enemy officers. We easily see the contrast between the starved, miserable soldier prisoner and the comfortable 'simple luxury' enjoyed by the ruling officers. In an unexpected twist of fate, Escoffier later recounts the service of a fine meal prepared especially for the Prussian prince descended from the very king who once kept the young chef prisoner of war. These tales of history elevate Escoffier's memoir from a foodie's entertainment to an informative and enlightening glimpse at the man and his times.
Tales of Escoffier's early career are enriched by the chef's personal wartime experiences, where the gourmand functioned once as a basic kitchen orderly and next as chef-de-cuisine for his enemy officers. We easily see the contrast between the starved, miserable soldier prisoner and the comfortable 'simple luxury' enjoyed by the ruling officers. In an unexpected twist of fate, Escoffier later recounts the service of a fine meal prepared especially for the Prussian prince descended from the very king who once kept the young chef prisoner of war. These tales of history elevate Escoffier's memoir from a foodie's entertainment to an informative and enlightening glimpse at the man and his times.
November 29, 2007
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Displaying 1 - 6 of 6 reviews