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
French chef and culinary writer (1846–1935)
| Born | 1846 |
| Died | 1935 |
42 works Add another?
Most Editions
Most Editions
First Published
Most Recent
Top Rated
Reading Log
Trending
Random
-
Preview Book
×Close -
-
-
-
-
-
French chef and culinary writer (1846–1935)
| Born | 1846 |
| Died | 1935 |
Subjects
Places
People
ID Numbers
- OLID: OL535484A
- ISNI: 0000000109082186
- Library of Congress Names: n79066476
- LibriVox: 9856
- SBN/ICCU (National Library Service of Italy): CFIV023785
- VIAF: 62536916
- Wikidata: Q313744
- Inventaire.io: wd:Q313744
Links outside Open Library
No links yet. Add one?
Alternative names
- Georges Auguste Escoffier
- george-auguste escoffier
- Escoffier
- A. Escoffier
- Escoffier Auguste
- A. (Auguste) 1846-1935 Escoffier
- Auguste ESCOFFIER
- August Escoffier
- G. a. Escoffier
- Aguste Escoffier
- a. escoffier