Georges Auguste Escoffier (French: [ʒɔʁʒ oɡyst ɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who...

Poivrade) Poivrade Maigre (Leaner Poivrade) Marinade The pioneering chef Auguste Escoffier is credited with establishing the importance of Espagnole, Velouté...

While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin the Chateaubriand....

Auguste Escoffier School of Culinary Arts is a private culinary school with campuses in Boulder, Colorado, Austin, Texas, and online. The school offers...

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...

the Swiss hotelier César Ritz in collaboration with the French chef Auguste Escoffier. The hotel was constructed behind the façade of an eighteenth-century...

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...

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...

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...

staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935). This structured team system delegates responsibilities...

coming from lobster butter and cayenne pepper. In Le Guide Culinaire, Auguste Escoffier listed its main ingredients: béchamel sauce, fish stock, truffle reduction...

similar to the American sundae. The original dish that was created by Auguste Escoffier actually consisted of almond milk ice cream, poached peach, lemon...

is Georges Auguste Escoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed...

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...

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...

(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...

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...

Infused oils should be kept refrigerated. In Le Guide Culinaire, Auguste Escoffier divides seasoning and condiments into the following groups: Saline...

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...

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...

by Jules Gouffé, Urbain Dubois and Émile Bernard, reinvigorated by Auguste Escoffier and continued until it was overtaken by nouvelle cuisine in the second...

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...

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...

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...

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...

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...

Some classical cookbooks call for dehydrated mushrooms. According to Auguste Escoffier, dehydration enhances flavor and prevents water vapor from building...

this chicken. Escoffier, Auguste (1846-1935) Auteur du texte (1903). Le guide culinaire : aide-mémoire de cuisine pratique / par A. Escoffier ; avec la collab...

such as Anne Willan, share Bourdain's view, but numerous cooks from Auguste Escoffier (1907) onwards have included carrots in their recipes for blanquette...

Pozharskie croquettes. SkyPeak Publishing, 2012. ISBN 978-0615691350] Auguste Escoffier. A guide to modern cookery. London: W. Heinemann, 1907. pp. 513, 421...