Auguste Escoffier
A. 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
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Featured books
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- Image source: Open LibraryK
Kochkunstführer
cover - Image source: Open LibraryOP
Objectif prépa cours & exercices corrigés de mathématiques
cover - Image source: Open LibraryLL
Le livre des menus
cover - Image source: Open LibraryAE
Souvenirs inédits
cover - Image source: Open LibraryK
Kochkunstführer
cover - Image source: Open Library2F
2000 Favourite French Recipes
cover - Image source: Open LibraryTI
Illustrated Escoffier
cover - Image source: Open LibraryHD
Hors D'Oeuvre
cover - Image source: Open LibraryTC
Guide culinaire
cover - Image source: Open LibraryMC
Ma cuisine
cover - Image source: Open LibraryEB
Escoffier's basic elements of fine cookery, including sauces and garnishes
cover - Image source: Open LibraryAG
A guide to modern cookery
cover - Image source: Open LibraryAF
A few recipes by Mons. Escoffier, of the Carlton Hotel, London
cover - Image source: Open LibraryTS
Traité sur l'art de travailler les fleurs en cire
cover - RLRiz l'aliment le Meilleur, le P...Auguste Escoffier
Le riz
no cover - RERelevés et Entrées de Volailles...Auguste Escoffier
Relevés et Entrées de Volailles du Guide Culinaire
no cover - SCSAVORIES, COMPOTES et CONFITURE...Auguste Escoffier
SAVORIES, COMPOTES et CONFITURES du Guide Culinaire
no cover - GDGLACES du Guide CulinaireAuguste Escoffier
GLACES du Guide Culinaire
no cover - PDPotages du Guide CulinaireAuguste Escoffier
Potages du Guide Culinaire
no cover - OEOEufs et Omelettes du Guide Cul...Auguste Escoffier
OEufs et Omelettes du Guide Culinaire
no cover - RERelevés et Entrées de Gibier du...Auguste Escoffier
Relevés et Entrées de Gibier du Guide Culinaire
no cover - HFHors-D'oeuvre Froids et Chauds...Auguste Escoffier
Hors-D'oeuvre Froids et Chauds du Guide Culinaire
no cover - SCSouvenirs culinaires (Le Temps...Auguste Escoffier
Souvenirs culinaires (Le Temps retrouvé, format poche) (French Edition)
no cover - EEscoffierAuguste Escoffier
Escoffier
no cover
Works in catalog
Quick navigation into the work-level grouping pages behind the featured books.
- Open Work
Kochkunstführer
- Open Work
Objectif prépa cours & exercices corrigés de mathématiques
- Open Work
Le livre des menus
- Open Work
Souvenirs inédits
- Open Work
Kochkunstführer
- Open Work
2000 Favourite French Recipes
- Open Work
Illustrated Escoffier
- Open Work
Hors D'Oeuvre
- Open Work
Guide culinaire
- Open Work
Ma cuisine
- Open Work
Escoffier's basic elements of fine cookery, including sauces and garnishes
- Open Work
A guide to modern cookery
- Open Work
A few recipes by Mons. Escoffier, of the Carlton Hotel, London
- Open Work
Traité sur l'art de travailler les fleurs en cire
- Open Work
Le riz
- Open Work
Relevés et Entrées de Volailles du Guide Culinaire
- Open Work
SAVORIES, COMPOTES et CONFITURES du Guide Culinaire
- Open Work
GLACES du Guide Culinaire
- Open Work
Potages du Guide Culinaire
- Open Work
OEufs et Omelettes du Guide Culinaire
- Open Work
Relevés et Entrées de Gibier du Guide Culinaire
- Open Work
Hors-D'oeuvre Froids et Chauds du Guide Culinaire
- Open Work
Souvenirs culinaires (Le Temps retrouvé, format poche) (French Edition)
- Open Work
Escoffier