WorldCat Identities

Escoffier, A. (Auguste) 1846-1935

Overview
Works: 96 works in 518 publications in 11 languages and 6,180 library holdings
Genres: Encyclopedias  Cookbooks  Recipes  Biography  Biographies  Dictionaries  Menus  Handbooks and manuals 
Roles: Author, Author of introduction, Other
Classifications: TX719, 641.5944
Publication Timeline
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Most widely held works about A Escoffier
 
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Most widely held works by A Escoffier
The Escoffier cook book : a guide to the fine art of cookery by A Escoffier( Book )

94 editions published between 1904 and 2015 in 6 languages and held by 1,559 WorldCat member libraries worldwide

Offers a reference for modern French cuisine with over five thousand brief recipes, including appetizers, meats, vegetables, desserts, and drinks
Ma cuisine by A Escoffier( Book )

75 editions published between 1927 and 2014 in 7 languages and held by 488 WorldCat member libraries worldwide

Op huishoudelijk gebruik gericht kookboek voor de klassieke Franse keuken
A guide to modern cookery by A Escoffier( Book )

46 editions published between 1907 and 2013 in English and held by 205 WorldCat member libraries worldwide

The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges Auguste Escoffier (1846-1935). His cooking methods, combined with a modern approach to managing professional kitchen staff, contributed to the development of a fashionable culture of dining out, notably at London's Savoy and Carlton hotels. Escoffier's influence was such that he was urged to publish his methods and recipes. Reissued here in its English translation of 1907, this textbook on haute cuisine was first published in French in 1903. Beginning with the fundamental elements of cooking, Escoffier gives nearly 3,000 descriptions and recipes, ranging from sauces and marinades to jams and jellies. Intended for the instruction of aspiring chefs, this monumental work remains a core text at cookery schools to this day
Le guide culinaire: aide-mémoire de cuisine pratique by A Escoffier( Book )

54 editions published between 1903 and 2013 in French and English and held by 126 WorldCat member libraries worldwide

Auguste 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 recettes
The illustrated Escoffier : recipes from the classic French tradition by A Escoffier( Book )

8 editions published between 1987 and 1993 in English and held by 118 WorldCat member libraries worldwide

Contains an adapted, expanded, and updated selection of recipes from the "Guide Culinaire."
Larousse gastronomique by Prosper Montagné( Book )

13 editions published between 1938 and 1974 in 3 languages and held by 115 WorldCat member libraries worldwide

An American edition of the world-famous culinary dictionary and cookbook contains international recipes in addition to information on cooking terms, foods, notable individuals, and the varieties of French wines and cheeses
Escoffier's basic elements of fine cookery, including sauces and garnishes by A Escoffier( Book )

1 edition published in 1941 in English and held by 93 WorldCat member libraries worldwide

Escoffier's cook book of desserts, sweets, and ices by A Escoffier( Book )

2 editions published in 1941 in English and held by 58 WorldCat member libraries worldwide

Le livre des menus : complément indispensable du Guide culinaire by A Escoffier( Book )

25 editions published between 1903 and 1996 in French and Italian and held by 45 WorldCat member libraries worldwide

Het kookboek van de klassieke keuken by A Escoffier( Book )

6 editions published between 1985 and 2014 in Dutch and held by 40 WorldCat member libraries worldwide

Uitvoerig kookboek voor beroepskoks
L'art culinaire francais : les recettes de cuisine, pâtisserie, conserves by Ali-Bab( Book )

1 edition published in 1950 in French and held by 36 WorldCat member libraries worldwide

L'aide-mémoire culinaire : suivi d'une étude sur les vins français et étrangers à l'usage des cuisiniers, maîtres d'hôtels et garçons de restaurant by A Escoffier( Book )

15 editions published between 1919 and 2006 in French and English and held by 23 WorldCat member libraries worldwide

A guide to French cuilnary terms. Text in French
A. Escoffiers Kochkunst-Führer : ein Hand- und Nachschlagebuch der modernen französischen Küche und der feinen internationalen Küche by A Escoffier( Book )

8 editions published between 1910 and 2016 in German and Undetermined and held by 14 WorldCat member libraries worldwide

Auguste Escoffier, memories of my life by A Escoffier( Book )

9 editions published between 1985 and 2003 in 3 languages and held by 14 WorldCat member libraries worldwide

Escoffier intersperses the stories of his life with descriptions of dishes, menus, presentations, and original recipes
Le riz : l'aliment, le meilleur, le plus nutritie : 130 recettes pour l'accommoder by A Escoffier( Book )

8 editions published between 1927 and 1997 in French and held by 12 WorldCat member libraries worldwide

Le dernier petit chapitre de cette brochure a comme titre "Le riz et la faculté de médecine" et traite des avantages du riz pour l'appareil digestif. On y apprend notamment "combien est erronée cette croyance populaire: que la consommation du riz provoque la constipation" (p. 68). Le lecteur/consommateur en prend acte sans surprise; en effet, ce chapitre est signé par la "Société des rizières méridionales, à Marseille."
Les fleurs en cire by A Escoffier( Book )

4 editions published in 1910 in French and held by 11 WorldCat member libraries worldwide

Souvenirs culinaires by A Escoffier( Book )

4 editions published between 2011 and 2014 in French and held by 11 WorldCat member libraries worldwide

Georges Auguste Escoffier by Eugène Herbodeau( Book )

2 editions published in 1955 in Undetermined and English and held by 3 WorldCat member libraries worldwide

 
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The Escoffier cook book : a guide to the fine art of cookery
Alternative Names
Auguste Escoffier cuisinier et auteur culinaire français

Auguste Escoffier cuoco francese

Auguste Escoffier Frans auteur

Auguste Escoffier französischer Meisterkoch

Auguste Escoffier French chef, restaurateur, and culinary writer

Auguste Escoffier Georges-Auguste Escoffier ήταν ένας Γάλλος σεφ και συγγραφέας που έζησε από το 28 του Οκτωβρίου, 1846 έως τις 12 Φεβρουαρίου το 1935.

Escoffier 1846-1935

Escoffier, A.

Escoffier, A. 1846-1935

Escoffier, August.

Escoffier, Auguste

Escoffier, Auguste 1846-1935

Escoffier, Georges A. 1846-1935

Escoffier, Georges Auguste

Escoffier, Georges Auguste 1846-1935

Жорж Оґюст Ескоф'є

Эскофье, Огюст

אוגוסט אסקופייה

أوغسطين أوسكوفير

ოგიუსტ ესკოფიე

에스코피에, 오귀스트 1846-1935

오귀스트 에스코피

エスコフィエ, オーギュスト

オーギュスト・エスコフィエ

奥古斯特·埃斯科菲耶

奥古斯特·埃科菲

Languages
English (174)

French (147)

German (34)

Spanish (19)

Danish (16)

Italian (12)

Dutch (11)

Russian (3)

Japanese (1)

Polish (1)

Czech (1)

Covers
Ma cuisineA guide to modern cookeryAuguste Escoffier, memories of my lifeAuguste Escoffier, memories of my lifeEscoffier : the king of chefsWhite truffles in winter : [a novel]The world of Escoffier