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The Swinging Light

Keep The Light On

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Author

Auguste Escoffier

1846 – 1935

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

Bibliography

Books

30 books

Guide culinaire cover

Guide culinaire

1903

Auguste Escoffier, Christian Constant, Herndon/Vehling Collection fmo, Anonymous

Cover unavailable

Chic

2005

Lendal Henry Kotschevar, Auguste Escoffier, NRA Educational Foundation, Jacqueline Miller, David K. Hayes, Lea R. Dopson, Culinary Institute of America., John W. Fischer