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 - 4Escoffier's Basic Elements of Fine Cookery, Including Sauces
Escoffier's Basic Elements of Fine Cookery, Including Sauces and Garnishes1941 - 5Escoffier's Cook Book of Desserts, Sweets, and IcesEscoffier's Cook Book of Desserts, Sweets, and Ices1941
- 6Escoffier CookbookEscoffier Cookbook1969
- 7Auguste Escoffier, Memories of My Life
Auguste Escoffier, Memories of My Life1985 - 8The Escoffier Cookbook, A Guide to the Fine Art of French CuThe Escoffier Cookbook, A Guide to the Fine Art of French Cuisine1989
- 9The Illustrated Escoffier
The Illustrated Escoffier1989 - 102000 Favourite French Recipes
2000 Favourite French Recipes1991 - 11EscoffierEscoffier1991
- 12Kochkunstführer
Kochkunstführer2016