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Escoffier, A. (Auguste) 1846-1935

Overview
Works: 100 works in 530 publications in 10 languages and 6,120 library holdings
Genres: Encyclopedias  Cookbooks  Menus  Recipes  Biography  Biographies  Dictionaries  Handbooks and manuals 
Roles: Author, Author of introduction, Other
Classifications: TX719, 641.5944
Publication Timeline
Key
Publications about A Escoffier
Publications by A Escoffier
Publications by A Escoffier, published posthumously.
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 )
81 editions published between 1904 and 2015 in 6 languages and held by 1,397 libraries worldwide
This record includes reprints of the first American edition
Ma cuisine by A Escoffier( Book )
76 editions published between 1927 and 2014 in 7 languages and held by 484 libraries worldwide
Recipes for the home kitchen by the legendary French chef
A guide to modern cookery by A Escoffier( Book )
47 editions published between 1907 and 2013 in English and held by 207 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
Escoffier : le guide culinaire by A Escoffier( Book )
6 editions published between 2011 and 2013 in English and held by 171 libraries worldwide
Offers a reference for modern French cuisine with over five thousand brief recipes, including appetizers, meats, vegetables, desserts, and drinks
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 116 libraries worldwide
Contains an adapted, expanded, and updated selection of recipes from the "Guide Culinaire."
Larousse gastronomique by Prosper Montagné( Book )
10 editions published between 1938 and 1961 in 3 languages and held by 105 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
Le guide culinaire : aide-mémoire de cuisine pratique by A Escoffier( Book )
54 editions published between 1903 and 2014 in French and English and held by 100 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
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 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 56 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 libraries worldwide
Het kookboek van de klassieke keuken by A Escoffier( Book )
6 editions published between 1985 and 2014 in Dutch and held by 38 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 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 24 libraries worldwide
A guide to French cuilnary terms. Text in French
Auguste Escoffier, memories of my life by A Escoffier( Book )
9 editions published between 1985 and 2003 in 3 languages and held by 14 libraries worldwide
Escoffier intersperses the stories of his life with descriptions of dishes, menus, presentations, and original recipes
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 libraries worldwide
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 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."
Souvenirs culinaires by A Escoffier( Book )
4 editions published between 2011 and 2014 in French and held by 11 libraries worldwide
Les fleurs en cire by A Escoffier( Book )
4 editions published in 1910 in French and held by 11 libraries worldwide
Kunsten at koge by A Escoffier( Book )
7 editions published between 1909 and 1910 in Danish and held by 10 libraries worldwide
 
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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.
Auguste Escoffier skrivagner gallek
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
奧古斯特·埃科菲
Languages
English (169)
French (147)
German (26)
Danish (24)
Spanish (19)
Italian (12)
Dutch (11)
Japanese (1)
Russian (1)
Czech (1)
Covers
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