Georges Auguste Escoffier (French: [ʒɔʁʒ oɡyst ɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who...
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Poivrade) Poivrade Maigre (Leaner Poivrade) Marinade The pioneering chef Auguste Escoffier is credited with establishing the importance of Espagnole, Velouté...
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Chateaubriand (dish) (section Escoffier)
While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin the Chateaubriand....
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Auguste Escoffier School of Culinary Arts is a private culinary school with campuses in Boulder, Colorado, Austin, Texas, and online. The school offers...
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vanilla ice cream. It was invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honour the Australian soprano Nellie...
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Hôtel Ritz Paris (section Ritz-Escoffier School)
the Swiss hotelier César Ritz in collaboration with the French chef Auguste Escoffier. The hotel was constructed behind the façade of an eighteenth-century...
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of the basic sauces of French cooking. In the early 20th century Auguste Escoffier named it as one of the five sauces at the core of France's cuisine...
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stock. The basic recipe for demi-glace is provided by the French chef Auguste Escoffier, who is often considered to have refined the method of French cooking...
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It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel...
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staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935). This structured team system delegates responsibilities...
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coming from lobster butter and cayenne pepper. In Le Guide Culinaire, Auguste Escoffier listed its main ingredients: béchamel sauce, fish stock, truffle reduction...
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similar to the American sundae. The original dish that was created by Auguste Escoffier actually consisted of almond milk ice cream, poached peach, lemon...
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is Georges Auguste Escoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed...
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César Ritz (section Ritz and Escoffier)
Baden-Baden. In 1888, he opened the Conservations Haus restaurant with Auguste Escoffier as chef in Baden-Baden, and the two were then invited to London by...
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ingredients are fish stock, velouté sauce, white wine, shallots and butter. Auguste Escoffier wrote in Le guide culinaire that sauce bercy is made to be served...
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(150 °F), where a reduction of vinegar is used to acidify the yolks. Auguste Escoffier calls for a reduction of wine, vinegar, shallots, fresh chervil, fresh...
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Madame Saint-Ange takes a similar view. Blanc, Édouard de Pomiane, and Auguste Escoffier include it; Bocuse, Alain Ducasse, and Joël Robuchon omit it, as do...
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master chef Marie-Antoine Carême, Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier. List of beef dishes Food portal "What are tournedos of beef?" Gisslen...
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Machine. 1881. Auguste Escoffier: Founder of Modern Cuisine; online https://www.iwfs.org/americas/wine-food---friends-1/articles/auguste-escoffier--founder-of-modern-cuisine...
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by Jules Gouffé, Urbain Dubois and Émile Bernard, reinvigorated by Auguste Escoffier and continued until it was overtaken by nouvelle cuisine in the second...
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this was not specifically mentioned in Larousse Gastronomique or by Auguste Escoffier, the "Emperor of the World's Kitchens", who was an arbiter of classic...
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Carlton was originally run by the Swiss hotelier César Ritz, with Auguste Escoffier as the head chef. In its early days it was one of London's most fashionable...
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sauce over vanilla ice cream. The recipe is generally credited to Auguste Escoffier, who prepared the dish for one of Queen Victoria's Jubilee celebrations...
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The toast was created for her by a chef who was also a fan of her, Auguste Escoffier, who also created the Peach Melba dessert for her. The hotel proprietor...
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Saulnier's mentor, Auguste Escoffier, and adds a significant amount of Saulnier's own material. Louis Saulnier, a student of Auguste Escoffier, wrote the Répertoire...
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Some classical cookbooks call for dehydrated mushrooms. According to Auguste Escoffier, dehydration enhances flavor and prevents water vapor from building...
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this chicken. Escoffier, Auguste (1846-1935) Auteur du texte (1903). Le guide culinaire : aide-mémoire de cuisine pratique / par A. Escoffier ; avec la collab...
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such as Anne Willan, share Bourdain's view, but numerous cooks from Auguste Escoffier (1907) onwards have included carrots in their recipes for blanquette...
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Pozharskie croquettes. SkyPeak Publishing, 2012. ISBN 978-0615691350] Auguste Escoffier. A guide to modern cookery. London: W. Heinemann, 1907. pp. 513, 421...
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