“Every crease is a story.”
Author
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
Wikipedia. Bibliographic data from Open Library.
Most-read first

Guide culinaire
Auguste Escoffier, Christian Constant & others, 1903

Ma cuisine
Auguste Escoffier, 1934

Escoffier's Basic Elements of Fine Cookery, Including Sauces and Garnishes
Auguste Escoffier, 1941

2000 Favourite French Recipes
Auguste Escoffier, 1991
Escoffier
Auguste Escoffier, H. L. Cracknell & others, 1991

Souvenirs inédits
Auguste Escoffier, 1985

A few recipes by Mons. Escoffier, of the Carlton Hotel, London
Auguste Escoffier
Escoffier cookbook
Auguste Escoffier, 1969

Le livre des menus
Auguste Escoffier, 1997

Kochkunstführer
Auguste Escoffier
The Escoffier Cook Book [Cookbook]
Auguste Escoffier, 1941

Illustrated Escoffier
Auguste Escoffier, 1989
Escoffier's Cook Book of Desserts, Sweets, and Ices
Auguste Escoffier, 1941

Traité sur l'art de travailler les fleurs en cire
Auguste Escoffier, 1910

Hors D'Oeuvre
Auguste Escoffier, 1988

Objectif prépa cours & exercices corrigés de mathématiques
Auguste Escoffier, 2002
Parapente Comprendre
Auguste Escoffier & Vaillant
El Libro del Pan Volume 1
R. Bilheux, Auguste Escoffier & others, 2000
Chic
Lendal Henry Kotschevar, Auguste Escoffier & others, 2005
Relevés et Entrées de Volailles du Guide Culinaire
Emmanuel RIVIER & Auguste Escoffier
Souvenirs culinaires (Le Temps retrouvé, format poche) (French Edition)
Auguste Escoffier, 2014
Escoff Hors D?'Oeurves
Auguste Escoffier, 1987
Stocks, Sauces, & Garnishes
Auguste Escoffier & Hilary Newstead, 1988
L'Aide-Mémoire culinaire (French Edition)
Auguste Escoffier, 2006
L'aide-mémoire culinaire
Auguste Escoffier, 1900
Le riz
Auguste Escoffier
SAVORIES, COMPOTES et CONFITURES du Guide Culinaire
Emmanuel RIVIER & Auguste Escoffier
OEufs et Omelettes du Guide Culinaire
Emmanuel RIVIER & Auguste Escoffier
Relevés et Entrées de Gibier du Guide Culinaire
Emmanuel RIVIER & Auguste Escoffier
Potages du Guide Culinaire
Emmanuel RIVIER & Auguste Escoffier
Hors-D'oeuvre Froids et Chauds du Guide Culinaire
Emmanuel RIVIER & Auguste Escoffier
GLACES du Guide Culinaire
Emmanuel RIVIER & Auguste Escoffier
Kunsten at koge
Auguste Escoffier, 1909
The Escoffier Cookbook, A Guide to the Fine Art of French Cuisine
Auguste Escoffier, 1989
Les poissons, crustacés, coquillages, les oeufs
Michel Bouzy, Auguste Escoffier & others, 1950
Le guide culinaire
Auguste Escoffier, Philéas Gilbert & others, 1968
This page currently brings together 36 catalogue works, including Guide culinaire, Ma cuisine, Escoffier's Basic Elements of Fine Cookery, Including Sauces and Garnishes. This is a selection from our catalogue, not necessarily a complete bibliography. Open a work to compare editions and reviews.
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