Publisher's Synopsis
Georges Auguste Escoffier was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods.
By the time Escoffier died in Monte Carlo in 1935, this slender, aquiline, handsome, perceptive little man with brilliant dark eyes and snowy hair and mustache had transformed the world of both professional chefs and amateur cooks, not only in France but the United States and England. He taught the English to eat frogs and Americans to turn from T-bones to filet of sole with lobster sauce, Tournedos Rossini, and Pêche Melba. After Escoffier, there were recipes for everything for everyone from scrambled eggs on buttered toast to strawberries à la Ritz with whipped cream as well as all the usual elaborate dishes for the rich.
who modernized restaurant kitchens while bemoaning the disappearance of wood in their stoves? The answer is simple - because cooking and restaurants in America would not be what they are today without him. Because the principles he taught, lectured and wrote about in Europe and America, are the foundation of all that is taught in culinary schools and the best restaurants.
This book includes several original recipes and their easily-cooked adaptations for the home cook of today.
Do you want to make it at home? Then this book is for you.
