A. Escoffier

Also known as

Georges Auguste Escoffiergeorge-auguste escoffierEscoffierA. EscoffierEscoffier AugusteA. (Auguste) 1846-1935 EscoffierAuguste ESCOFFIERAugust EscoffierG. a. EscoffierAguste Escoffiera. escoffier

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

Born 1846-01-01

Died 1935-01-01

Identifiers

  • Open LibraryOL535484A
  • VIAF62536916
  • WikidataQ313744
  • ISNI0000000109082186
  • LibriVox9856

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Books by A. Escoffier

Total count: 75