Auguste Escoffier


Born
in France
October 28, 1846

Died
February 12, 1935


Georges Auguste Escoffier (pronounced [ʒɔʁʒ ɔ.gyst ɛs.kɔ.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 Escoffier's technique was based on that of Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's 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 s ...more

Average rating: 4.37 · 1,385 ratings · 44 reviews · 55 distinct worksSimilar authors
The Escoffier Cookbook: And...

4.39 avg rating — 1,220 ratings — published 1921 — 17 editions
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Escoffier

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4.54 avg rating — 41 ratings — published 2011
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Ma Cuisine

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4.25 avg rating — 44 ratings — published 1965 — 11 editions
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Auguste Escoffier: Memories...

3.97 avg rating — 33 ratings — published 1996 — 2 editions
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Illustrated Escoffier

4.20 avg rating — 10 ratings — published 1960 — 3 editions
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2000 Favourite French Recipes

4.50 avg rating — 6 ratings — published 1991 — 2 editions
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Recettes de Cuisine Traditi...

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really liked it 4.00 avg rating — 4 ratings — published 2013
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Souvenirs culinaires

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4.33 avg rating — 3 ratings
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Recettes de Crèmes, Sauces,...

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3.80 avg rating — 5 ratings — published 1997 — 2 editions
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Recettes de Cuisine Traditi...

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3.67 avg rating — 3 ratings — published 2013 — 2 editions
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More books by Auguste Escoffier…
“Good food is the foundation of genuine happiness.”
Auguste Escoffier

“Original, in French: La bonne cuisine est la base du véritable bonheur.

English: Good food is the foundation of genuine happiness.”
Auguste Escoffier