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272
Pages
9780471288039
ISBN
194 mm
Width
243 mm
Height
708 gram
Weight
HARDCOVER
Binding
10 10 1996
Publish Date
24 mm
Spine Width
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This text is published in celebration of the 150th anniversary of Escoffier's birth. The book offers the memoirs of Auguste Escoffier as well as an annotated history of concurrent political and culinary history. Escoffier was charged with organizing the restuarants at the Ritz-Carlton and the other major hotels in the 1920s. Filled with information about the aristocracies of France and England, their dining habits and their amusements, the book also provides an insight into the social and political system of the time. The text includes: Escoffier's correspondence with chefs working in America in the 1920s about ingredients and his impression;... Read More
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Georges Auguste Escoffier (pronounced [Ê’É”ÊÊ’ É”.gyst É›s.kÉ”.fje]; 28 October 1846, Villeneuve-Loubet, Alpes-Maritimes – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffiers technique was based on that of Antoine Carême, one of the codifiers of French haute cuisine, but Escoffiers achievement was to simplify and modernize Carêmes elaborate and ornate style. Referred to by the French press as roi des cuisiniers et cuisinier des rois (king of chefs and chef of kings[1]—though this had also been previously said of Carême), Escoffier was Frances pre-eminent chef in the early part of the 20th century.
Alongside the recipes he recorded and invented, another of Escoffiers contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens. He organized his kitchens by the brigade de cuisine system, with each section run by a chef de partie.
Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffiers recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.[2]
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