WorldCat Identities
Fri Mar 21 17:13:04 2014 UTClccn-n790664760.06Escoffier, master chef /0.291.00Les Dames d'Escoffier New York archive,62536916Auguste_Escoffiern 79066476299362Escoffier 1846-1935Escoffier, A.Escoffier, A. 1846-1935Escoffier, August.Escoffier, Auguste, 1846-1935Escoffier, Georges A. 1846-1935Escoffier, Georges AugusteEscoffier, Georges Auguste, 1846-1935エスコフィエ, オーギュストlccn-n00031251Kelby, N. M.(Nicole M.)lccn-nb2001041904James, Ken1916-lccn-n87103127Cracknell, H. L.(Harry Louis)1916-trllccn-n94072944Kaufmann, R. J.trllccn-n88028460Gilbert, Philéasauiclbcrelccn-n50028558Howells, Marionlccn-n50052420Rachleff, Owen S.lccn-n88275042Shaw, Timothylccn-n82025048Sanger, Marjory Bartlettnp-johnson, anneJohnson, AnneEscoffier, A.(Auguste)1846-1935BiographyCooking, FrenchEscoffier, A.--(Auguste),CooksMonaco--Monte-CarloFranceCookingHuntingGuide culinaire (Escoffier, A.)DessertsDinners and diningMenusSavoy Hotel (London, England)Wax flowersArtists' booksMiniature booksGastronomyRestaurantsCooking, EuropeanHospitality industryHazelton, Nika StandenNew York (State)--New YorkHotelsEngland--LondonStudley, HelenCooking, AmericanWomen--Societies and clubsBastianich, LidiaLyons, Mary EChild, JuliaRossini, Gioacchino,Brock, CarolUnited StatesWomen cooksCooking, EnglishCarte, Richard D'Oyly,International cooking18461935188619031904190619071909191019111912191319141915191619191920192119221923192419251926192719281929193019321934193519361937193819391941194419451947194819491950195219531954195519561957195919601961196419651966196819691970197219731974197519761977197819791980198119821983198419851987198819891990199119921993199419951996199719981999200020012002200320042005200620072008200920102011201220135787134430641.5944TX719ocn459627783ocn422038125ocn443959592ocn459627787ocn459627780ocn458688897ocn45868889583618ocn000268685book19410.28Escoffier, AThe Escoffier cook book; a guide to the fine art of cookery+-+471150260534113ocn007999407book19790.32Escoffier, AThe complete guide to the art of modern cookery : the first translation into English in its entirety of Le guide culinaire"Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery--whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine--invaluable guidelines culled from more than fifty years' experience."--Publisher's description+-+016547629533912ocn001022869book19650.28Escoffier, AMa cuisine+-+395651551518735ocn005362680book19070.53Escoffier, AA guide to modern cookery+-+62130289961412ocn005702747book19790.28Escoffier, ALe guide culinaire = The complete guide to the art of modern cookery : the first complete translation into English12646ocn000274027book19030.70Escoffier, ALe guide culinaire: aide-mémoire de cuisine pratiqueAuguste Escoffier fut le précurseur de la cuisine moderne, une sorte de fondateur de l'école française de cuisine. Inventeur de la pêche Melba, il créa d'innombrables recettes et modernisa radicalement les méthodes de travail en cuisine. Toutes les bases et tous les classiques sont rassemblés dans ce volume à travers plus de 5.000 recettes1154ocn671701680book20110.27Escoffier, AEscoffier : le guide culinaireOffers a reference for modern French cuisine with over five thousand brief recipes, including appetizers, meats, vegetables, desserts, and drinks+-+K275545295991ocn001023908book19410.47Escoffier, AEscoffier's basic elements of fine cookery, including sauces and garnishes948ocn059214201book19790.25Escoffier, AThe complete guide to the art of modern cookery+-+5337515025943ocn017306038book19870.23Escoffier, AThe illustrated Escoffier : recipes from the classic French tradition601ocn000831155book19410.47Escoffier, AEscoffier's cook book of desserts, sweets, and ices403ocn150163830book19850.19Escoffier, AHet kookboek van de klassieke keukenUitvoerig kookboek voor beroepskoks4011ocn003974541book19340.63Escoffier, AMa cuisine : 2500 recettesChaque groupe de recettes est précédé de considérations générales sur cette catégorie de mets. Des menus-types pour chaque mois de l'année sont présentés en fin d'ouvrage343ocn059882221book19870.27Escoffier, AThe Illustrated Escoffier : recipes from the French classic traditionContains an adapted, expanded, and updated selection of recipes from the "Guide Culinaire."3318ocn002177234book19030.90Escoffier, ALe livre des menus : complément indispensable du Guide culinaire2616ocn474235358book19270.27Escoffier, AA. Escoffier's store Kogebog195ocn017790765book19100.94Escoffier, ALes fleurs en cire1912ocn470712772book19190.79Escoffier, AL'aide-mémoire culinaire : suivi d'une étude sur les vins français et étrangers à l'usage des cuisiniers, maîtres d'hôtels et garçons de restaurantA guide to French cuilnary terms. Text in French185ocn024735461book19340.24Escoffier, AMa cuisine172ocn680564801book19880.18Escoffier, AMa cuisine : Escoffier voor iedereenOp huishoudelijk gebruik gericht kookboek voor de klassieke Franse keuken11825ocn711051778book20110.13Kelby, N. MWhite truffles in winter : a novelFictionBiographical fictionDomestic fictionA reimagining of the world of the remarkable French chef Auguste Escoffier. A man of contradictions, food-obsessed yet rarely hungry, Escoffier was also torn between two women: the famous, beautiful, and reckless actress Sarah Bernhardt and his wife, the independent and sublime poet Delphine Daffis, who refused ever to leave Monte Carlo. A novel of the sensuality of food and love amid a world on the verge of war+-+14442584854174ocn056881703book20010.28James, KenEscoffier : the king of chefsBiographyAuguste Escoffier was the first modern celebrity chef. His clientele included royalty as well as leaders of society and fashion. This book traces his career from his humble origins on the French Riviera to Paris, London and New York. Acknowledged already during his lifetime as the greatest chef in the world, with the hotelier César Ritz, he changed the way we eat and the way food is presented+-+91480370363353ocn034965514book19960.27Escoffier, AAuguste Escoffier, memories of my lifeBiographyEscoffier intersperses the stories of his life with descriptions of dishes, menus, presentations, and original recipes+-+51487579952334ocn779543201com20110.12Kelby, N. MWhite truffles in winter [a novel]FictionDomestic fictionWhite truffles in winter imagines the world of the remarkable French chef Auguste Escoffier (1846-1935), who changed how we eat through his legendary restaurants at the Savoy and the Ritz. A man of contradictions, kind yet imperious, food-obsessed yet rarely hungry, Escoffier was also torn between two women: the famous, beautiful, and reckless actress Sarah Bernhardt and his wife, the independent and sublime poet Delphine Daffis, who refused ever to leave Monte Carlo. In the last year of Escoffier's life, in the middle of writing his memoirs, he has returned to Delphine, who requests a dish in her name as he has honored Bernhardt, Queen Victoria, and many others. How does one define the complexity of love on a single plate?1381ocn009950295book19830.70Rachleff, Owen SEscoffier, king of chefsDrama1324ocn030700964book19940.47Shaw, TimothyThe world of EscoffierBiography+-+21040101351301ocn002202442book19760.06Sanger, Marjory BartlettEscoffier, master chefJuvenile worksBiographyA biography of the world famous chef who changed the eating habits of nations1203ocn000785643book19550.47Herbodeau, EugèneGeorges Auguste Escoffier572ocn077796787book20060.17Rinella, StevenThe scavenger's guide to haute cuisineDescribes one man's efforts to live on the land while attempting to re-create the recipes from Escoffier's 1903 magnum opus "Le Guide Culinaire" and search for the frequently esoteric ingredients called for in the various dishes+-+8265186596313ocn048397172book20000.70Gall, MichelLe maître des saveurs : La vie d'Auguste EscoffierHistoryBiographyBiographie du premier et du plus célèbre grand chef français du 20e siècle: Auguste Escoffier. Il fit de la cuisine un des beaux-arts et créa des milliers de plats, dont la fameuse "Pêche Melba". [SDM]292ocn018019844book19850.56Escoffier, ASouvenirs inédits : 75 ans au service de l'art culinaireBiography101ocn039153502book19980.95Brouillet, EtienneEscoffier : chef of kings, king of chefs92ocn032005557book19790.63Beebe, LuciusThe Savoy of LondonHistory71ocn768382995book20110.92Escoffier, ASouvenirs culinairesBiography51ocn031899769book19930.47Boer, Adriaan deAuguste EscoffierBiography41ocn828102559book20130.17Kelby, N. MBiałe trufleFictionDomestic fictionTen, kto nie ma dobrego podejścia do kobiet, nie zostanie nigdy wielkim szefem kuchni. Kiedy Delphine pierwszy raz odwiedziła Escoffiera w jego kuchni, zrozumiała, co mają na myśli ludzie, którzy mówią, że jest prawdziwym artystą. Specjalnie dla niej oprószył jajka posiekanym masłem, dodał śmietanę, umieścił krem w kieszonkach z brioszek i położył je na porcelanowych talerzach. Jeden kęs. Jeden pocałunek. Przepadła. Tak jak zresztą i inne kobiety, które Escoffier uwodził jedzeniem. Białe trufle to zmysłowa opowieść o najznakomitszym kucharzu Francji, który gotował dla Ritza i w londyńskim Savoyu, przyjmował na swych kolacjach koronowane głowy i całą artystyczną śmietankę Paryża. To historia wielkich miłości i namiętności skąpanych w smakach i zapachach, której lekturę można porównać do delektowania się wykwintnym jedzeniem21ocn032597299book19940.23Escoffier : rey de los cocineros y cocinero de los reyes21ocn676004545book20040.47Gall, MichelMikaku no kyoshō esukofie21ocn477220740mix1.00Dames d'Escoffier of New YorkLes Dames d'Escoffier New York archiveHistoryThe Les Dames d'Escoffier New York Archive spans the organization's activities from the years 1976-2000. Organizing and enjoying elaborate dinners constitutes the primary activity of Les Dames d'Escoffier, and Series I contains the dinner menus, flyers, invitation cards and more miscellaneous materials that these events generated. Also included in Series I are materials relating to "dinner events" with the emphasis on "event" rather than "dinner," in other words wine and/or food tastings, picnics, brunches and other food-related activities of the organization. The collection includes dinner menus, invitation cards, and promotional materials, for example, press releases and newspaper clippings, from various dinner events organized by Les Dames d'Escoffier, New York. The collection also includes the correspondence of individual LDENY members, as well as correspondence from individuals and institutions connected with the organization. The collection also includes the Les Dames d'Escoffier newsletter "Journal," as well as several issues of "Reporter," the newsletter produced by LDENY's umbrella organization, Les Dames d'Escoffier International. Administrative material generated by the day-to-day activities of running an organization, such as meeting minutes and financial statements are also included in the collection. Visual documentation of events in the form of photographs and videorecordings are also included. Almost every series in the collection contains both Les Dames d'Escoffier New York and Les Dames d'Escoffier International material; the LDENY material has been grouped toward the beginning of each series and the LDEI material toward the end of each series. Oversize material from each of the series is described at the end of the finding aid21ocn224075921book19931.00Falassi, AlessandroEn la mesa con RossiniHistory+-+4711502605+-+4711502605Fri Mar 21 16:03:21 EDT 2014batch29333