Auguste Escoffier
Born 1846 · Died 1935
Escoffier was called "the emperor of chefs" and "emperor of the world's kitchens" by Emperor William II of Germany. He modernized and codified the elaborate haute cuisine created by Marie-Antoine Carême, and developed the 'brigade de cuisine,' system of kitchen organization.
Escoffier was chef at the Carlton Hotel in London, the Grande National Hotel in Lucerne, Switzerland, the Grand Hotel in Monte Carlo, the Savoy in London and the Ritz hotels in Paris and New York City. His books include 'Guide Culinaire' and 'Ma Cuisine.'
--Foodreference.com
Books by Auguste Escoffier in order
Books by Auguste Escoffier in the order they were published, from A Guide to Modern Cookery (1903) to Kochkunstführer (2016).
- 1A Guide to Modern Cookery
A Guide to Modern Cookery1903 - 2A Few Recipes by Mons. Escoffier, of the Carlton Hotel, Lond
A Few Recipes by Mons. Escoffier, of the Carlton Hotel, London1907 - 3Ma Cuisine
Ma Cuisine1934 - 4Kochkunstführer
Kochkunstführer2016 - 52000 Favourite French Recipes
2000 Favourite French Recipes - 6Auguste Escoffier, Memories of My Life
Auguste Escoffier, Memories of My Life - 7EscoffierEscoffier
- 8Escoffier CookbookEscoffier Cookbook
- 9Escoffier's Basic Elements of Fine Cookery, Including Sauces
Escoffier's Basic Elements of Fine Cookery, Including Sauces and Garnishes - 10Escoffier's Cook Book of Desserts, Sweets, and IcesEscoffier's Cook Book of Desserts, Sweets, and Ices
- 11The Escoffier Cookbook, A Guide to the Fine Art of French CuThe Escoffier Cookbook, A Guide to the Fine Art of French Cuisine
- 12The Illustrated Escoffier
The Illustrated Escoffier