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Topic: Auguste Escoffier

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Georges Auguste Escoffier

Le Guide Culinaire

Antoine Careme

Peach Melba

Chef

Raymond Blanc

Culinary Institute of America

French cuisine

Le Repertoire De La Cuisine

List of chefs

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Haute cuisine

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Gordon Ramsay

	Escoffier-Socety Auguste Escoffier Biography
		Auguste Escoffier, "The Chef of Kings and The King of Chefs," was born in Villeneuve- Loubet, Alpes Maritimes, France in 1846.
		Escoffier's contributions to the culinary arts range far beyond those innovations that are immediately apparent to the eyes and palate of the connoisseur.
		Escoffier also had an expertise in food science and was a pioneer in food preservation and in developing sauces that could be bottled for the homemaker.
	www.escoffier-society.com /Bio.html (519 words)

	Escoffier, George Auguste - The history of by Chef Jos Wellman alias Tallyrand
		George Auguste Escoffier was thought to have been born on the 28th October 1846, in Villeneuve Loubet, a village which nestles peacefully below its mediaeval castle, in the neighbourhood of Nice, in the Provence region.
		Auguste loved and admired his grandmother, and perhaps it was at play in her kitchen that the desire was born to devote his life to the creation of artistic delicacies.
		Auguste's uncle had succeeded in establishing a reputation for his restaurant which was to last until 1910.
	www.hub-uk.com /interesting/escoffier.htm (3206 words)

	Auguste Escoffier (Site not responding. Last check: 2007-09-18)
		Escoffier began his career at the ripe age of 13 as a scullion in his uncle's restaurant and Ritz started his journey to the first great entrepreneur of fashionable hotels and resorts at the age of 15 as an apprentice wine steward.
		Although Escoffier and Careme did not always agree, the blending of sauce, still remains as an everlasting touch to French cuisine.
		Escoffier denied ever having heard the great Australian diva sing, although he admitted to having named any number of creations in her honor.
	members.aol.com /acalendar/October/Escoffier.html (587 words)

	Fernand Piont - Biography - World Culinary Institute, The Masters Series
		Auguste Escoffier was born in the Provence region of France in October 1846.
		Three of Escoffier's most noted career achievements are revolutionizing and modernizing the menu, the art of cooking and the organization of the professional kitchen.
		Escoffier also simplified professional kitchen organization, as he integrated it into a single unit from its previously individualized sections that operated autonomously and often created great wasted and duplication of labor.
	worldculinaryinstitute.com /master_chefs/A_escoffier.html (562 words)

	Escoffier - MSN Encarta
		Auguste Escoffier (1846-1935), French chef, and master of the haute cuisine style of French cookery originated by Marie Antoine Carême (1784-1833).
		George Auguste Escoffier was born on October 28, 1846, in the village of Villeneuve-Loubet.
		Escoffier died on February 12, 1935, at Monte Carlo.
	encarta.msn.com /encnet/refpages/refarticle.aspx?refid=761572558 (197 words)

	Auguste Escoffier (Site not responding. Last check: 2007-09-18)
		Auguste Escoffier began his long and distinguished professional culinary career at the age of 13 and retired 61 years later.
		Escoffier's prestige had the ripple effect of elevating the status of cooks from laborers to artists.
		Escoffier's professional stature was recognized by the French Government, which made him a Chevalier of the Legion d'Honneur in 1920 and an Officer in 1928.
	www.ldei.org /auguste.asp (384 words)

	Auguste Escoffier
		Escoffier was the father of modern French cuisine and is universally recognized as the finest master chef of the 20th century.
		When Kaiser Wilhelm met Escoffier, he remarked "I am the Emperor of Germany, but you are the Emperor of Chefs".
		Among Escoffier's many contributions to the culinary world include the à la Carte menu, Peach Melba, his classification system for the "mother sauces", and a general departure from the ostentatious culinary traditions of French cuisine.
	www.nndb.com /people/545/000096257 (210 words)

	Amazon.de: Auguste Escoffier: Memories of My Life: English Books: Ferdinand E. Metz,Auguste Escoffier,Laurence Escoffier (Site not responding. Last check: 2007-09-18)
		Escoffier's memoir, as assembled and reviewed by grandson Pierre Escoffier and great-grandson Marcel Escoffier, was first published in France in 1985.
		Escoffier intimately describes dishes, presentations, original menus and recipes, all in the context of their creation.
		In addition, two letters to Escoffier are included near the end of the book that have no obvious purpose, one of them going so far as to suggest that Escoffier's rosy description of the success of the New York Knickerbocker Hotel was not universally shared.
	www.amazon.de /Auguste-Escoffier-Memories-My-Life/dp/0471288039 (783 words)

	Cookbook review: Le Guide Culinaire - A Guide to Modern Cookery by Auguste Escoffier (Site not responding. Last check: 2007-09-18)
		Escoffier will always be remembered as one of the greatest chefs and one of the greatest food writers of all time.
		Escoffier was involved with the development of the first edition and the changes to the next three editions.
		Escoffier's recipe is detailed enough for an intelligent chef to work with, even though some of the instructions refer to 'a corner of the fire' and 'remove the saucepan to a tepid place'.
	www.foodtourist.com /FTGuide/Content/I1601.htm (738 words)

	History of Quantity Cooking, Part 5:
		Escoffier was born in France in the village of Villeneuve (now Villeneuve-Loubet) near Nice, 152 years ago on this very date, the son of a flsmith, and grew up to be the first cook in French history to receive the cross of the Legion of Honor.
		Though Escoffier had originally intended to be a sculptor, he had always been interested in food, even as a young boy.
		His grandmother was an excellent cook and at the age of 10 Escoffier would spend hours in the kitchen observing her cooking techniques.
	www.suite101.com /article.cfm/4855/27090 (443 words)

	Waitrose.com - Escoffier's Crepes Suzette - Waitrose Food Illustrated
		Auguste Escoffier was born in Villeneuve-Loubet in the South of France in 1846.
		Escoffier went on to run the kitchens of the Carlton Hotel after leaving the Savoy, but also spent some time in charge of the imperial kitchens on the steam ship Imperator, of the Hamburg-America line.
		In 1920, Escoffier was made a Chevalier of the Legion of Honour and, in 1928, Officer of the Legion.
	www.waitrose.com /food_drink/wfi/cooking/techniques/9811044.asp (754 words)

	Tallyrand's Culinary Fare - History : Auguste Escoffier (Site not responding. Last check: 2007-09-18)
		Escoffier took over from where Careme left off; taking the old styles and cuisines and not only re-invented them, but put his own mark on it also.
		With the defeat of the French, Escoffier (apparantly) became a war prisoner and eventually freed with the help of the general manager of the “Kursaal” in Wiesbaden (Germany).
		The kitchens, administered by Escoffier who had a team of sixty cooks under his control, were so organised as to be able easily to serve menus a' la carte, a practice introduced for the first time at the Carlton.
	www.geocities.com /NapaValley/6454/escoffier.html (3435 words)

	Site Builder
		Auguste Escoffier - the father of modern cooking, ambassador of French Cooking, and the forerunner of all great Chef in the world today has recently been renovated by the Escoffier Foundation as reported in AFC news.
		Escoffier mentored more than 2000 cooks during his career, on of whom was Joseph Donon, who would later found Le Musee Escoffier de L'Art Culinaire.
		Escoffier was Chef at Carlton Hotel in London at the beginning of the last century when, on a visit to his hometown, he met a young cook, Donon, who was working as a Commis de Cusine at the Chateau of Villenuve Loubet.
	www.chef.freehomepage.com (677 words)

	Escoffier On Line- Escoffier & The Creat Chefs
		1846: George Auguste Escoffier was thought to have been born on the 28th October 1846, in Villeneuve Loubet, a village which nestles peacefully below its mediaeval castle, in the neighbourhood of Nice, in the Provence region, and died February 12, 1935.
		Escoffier retumed to the Le Petit Moulin Rouge after the war and remained their Head Chef until 1878.
		Escoffiers kitchens were said to be well run and organisedEscoffier introduced the genuine frying-pan into English Life.
	escoffier.com /great_chefs.html (3229 words)

	Chef Details
		Master chef Auguste Escoffier was born in Villeneuve-Loubet in 1846 and began his culinary career at the age of thirteen at his uncle's restaurant in Nice.
		Among Escoffier's most famous creations are Peach Melba (named for the Australian diva Nellie Melba) and chaud-froid Jeannette (in memory of a ship trapped in polar ice).
		Auguste Escoffier was the "King of Chefs and Chef of Kings,...
	www.ecookbooks.com /chefs.html?affiliateID=96510&chef=435 (198 words)

	Escoffier, Georges Auguste - HighBeam Encyclopedia (Site not responding. Last check: 2007-09-18)
		ESCOFFIER, GEORGES AUGUSTE [Escoffier, Georges Auguste], 1846-1935, French authority on cooking.
		In 1920, the "king of cooks," as Escoffier was known, was awarded the French Legion of Honor.
		The French vanguard: Escoffier still reigns, but his touch at today's most successful French restaurants is lighter and brighter than ever.(Food)
	www.encyclopedia.com /doc/1E1-escoffie.html (310 words)

	Auguste Escoffier - Wikipedia, the free encyclopedia
		During the summers he ran the kitchen of the Hotel National in Lucerne, where he met César Ritz (at that time the French Riviera was a winter resort).
		In 1898 Escoffier and Ritz opened the Hôtel Ritz in Paris.
		On the second voyage, the Kaiser William II congratulated Escoffier, telling him "I am the Emperor of Germany, but you are the Emperor of chefs."
	en.wikipedia.org /wiki/Auguste_Escoffier (738 words)

	WebFoodPros.com
		On October 28, 1846, Georges Auguste Escoffier was born at Villeneuve-Loubet, Alpes-Maritimes, France, the son of a flsmith (Jean-Baptiste Escoffier) and his wife (Madeleine Civatte).
		Among Escoffier’s most famous creations were pêche Melba (named for Australian lyric and coloratura soprano Nellie Melba) and chaud-froid Jeannette (commemorating a ship trapped in polar ice).
		Escoffier married Delphine Daffis in August 1878, the year of the World's Fair in Paris.
	www.webfoodpros.com /discus/messages/39/93.html (471 words)

	Les Liaisons Délicieuses
		Imagine the thrill of walking in the footsteps of Auguste Escoffier, the French Chef who single-handedly revolutionized the operation of French kitchens and the role of the chef.
		Known as the king of chefs and the chef of kings, Escoffier designed the first state of the art restaurant kitchens and served fabulous food to heads of state and major artists of his day.
		Riviera Escoffier gala at the Hotel Hermitage, beginning with Champagne on the terrace overlooking the sea in Monte Carlo.
	www.cookfrance.com /pages/trip.php?ID=39 (703 words)

	The Escoffier Cook Book : A Guide to the Fine Art of Cookery by Auguste Escoffier - cooking, recipe, food, kitchen, ...
		One of the most reliable symptoms of Escoffier's importance can be found in the first essay of Michael Ruhlman's `The Soul of a Chef' dealing with the Certified Master Chef examination given at the Culinary Institute of America.
		Escoffier allows that it can be done on direct heat, as long as the cook is especially careful with using only moderate heat.
		Escoffier was a pioneer with respect to the education of professional chefs, and originally wrote this book for the use of those working in grand houses, in hotels, on ocean liners, and in restaurants who might not have had access to contemporary recipes.
	www.hub-uk.com /books/books52.htm (1684 words)

	[No title]
		Escoffier, eager to please his famous guest, noticed that her diet included toast.
		Marie didn't seem to mind losing the privilege of having her name associated with crispy crumbly bread, because pleasing the rich and famous was as important to her as it was to her husband and Auguste Escoffier.
		Furthermore, Escoffier created another famous dish for her, and that is Peach Melba, a beautiful and rich dessert, which features, you guessed it, Melba Sauce.
	members.cox.net /jjschnebel/melbatst.html (474 words)

	Amazon.ca: Escoffier: The Complete Guide to the Art of Modern Cookery: Books: Auguste Escoffier,H. L. Cracknell,R. J. ... (Site not responding. Last check: 2007-09-18)
		They subsequently became lecturers in cookery in a number of technical colleges where they endeavoured to maintain the importance of those fundamentals which Escoffier saw as necessary to the profitability and success of any catering enterprise.
		Cracknell is a member of the Association Culinaire Française, founded by A. Escoffier and E. Fétu in 1903.
		The translators have acted as consultant editors to The Illustrated Escoffier, also published by Heinemann, as a selection of several hundred of the more popular recipes from this book, many of which are illustrated with superb colour photographs and contain more detailed information for their preparation.
	www.amazon.ca /Escoffier-Complete-Guide-Modern-Cookery/dp/0750602880 (892 words)

	PRESS RELEASE Lavish Dinner at Aurora in Dallas to Pay Tribute to Iconic Chef Escoffier (Site not responding. Last check: 2007-09-18)
		Escoffier was a renowned French chef who updated traditional French cooking methods recreating French haute cuisine into a staple of extravagant luxury.
		Among Escoffier's many accomplishments as a culinary figure, he also teamed up with Cesar Ritz to open numerous hotels worldwide including the Savoy Hotel in London, the Grand Hotel in Rome, and the Ritz hotels internationally.
		Those fortunate enough to dine at Aurora have experienced this for themselves, but the Escoffier dinner is expected to take the Aurora experience to new heights.
	www.marketwire.com /mw/release_html_b1?release_id=115008 (444 words)

	Escoffier : The Complete Guide to the Art of Modern Cookery Cookbook by Escoffier, Auguste - Cooking.com (Site not responding. Last check: 2007-09-18)
		Here, for the first time, is presented to the English-speaking public the entire translation of Auguste Escoffier’s masterpiece Le Guide Culinaire.
		Escoffier was personally involved with each new French edition of his work right up until 1921, when the fourth edition appeared.
		A Memoir of Escoffier by his grandson, Pierre P. Escoffier, appears at the beginning of the book.
	www.cooking.com /products/shprodde.asp?SKU=267105 (432 words)

	Auguste Escoffier (Site not responding. Last check: 2007-09-18)
		One of the greatest chefs is Auguste Escoffier (1846-1935).
		He started working in his uncle's restaurant at age 14 and went on to work in the world most famous hotels.
		Escoffier's most famous recipe was Peach Melba, created for Australian opera star Nellie Melba (1861-1931) when she was staying at the Savoy in 1893.
	www.didyouknow.org /melba.htm (226 words)

	Amazon.ca: Auguste Escoffier: Memories of My Life: Books: Auguste Escoffier (Site not responding. Last check: 2007-09-18)
		What a great happening when German Emperor was told that the chef of your upcoming meal is none other than a former war prisoner from France who wants to poision you.
		One is charmed to hear repeatedly of this man's concern for the less fortunate, the retired chefs with no pension, the senior citizens home he attended to, etc.
		Asked why French are such powerhouses in gourmet world, Escoffier said among the reasons was the the people in each area had their specialties which they kept going, and great food at gatherings is relished and past on from generation to generation.
	www.amazon.ca /Auguste-Escoffier-Memories-My-Life/dp/0471288039 (1117 words)

	TIME.com: King of Chefs -- Jul 4, 1955 -- Page 1
		His name: Georges Auguste Escoffier (1846-1935), renowned as "the king of chefs and the chef of kings." He plied King George V with variations of one of the monarch's favorite dishes, cream cheese.
		In Georges Auguste Escoffier, two of his disciples, Chefs Herbodeau and Thalamas, dish up the first full serving of the old master that Americans have ever been offered.
		Under Escoffier's system of specialists, an entre-mettier baked the eggs in butter, a ròtisseur grilled the kidney, a saucier dished up the truffle sauce, and a gourmet was made ecstatic in only a few minutes.
	www.time.com /time/magazine/article/0,9171,807304,00.html (719 words)

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