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| | Auguste Escoffier - Wikipedia, the free encyclopedia |
 | | Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. | | | Culinary History: Auguste Escoffier at the Chef's Toque Culinaire | | | Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession, and to introduce discipline and sobriety where before there had been brutality and drunkenness. |
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http://en.wikipedia.org/wiki/Auguste_Escoffier
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| | Auguste Escoffier |
| | Escoffier was the father of modern French cuisine and is universally recognized as the finest master chef of the 20th century. | | | Among Escoffier's many contributions to the culinary world include the à la Carte menu, Peach Melba, his classification system for the "mother sauces", and a general departure from the ostentatious culinary traditions of French cuisine. | | | When Kaiser Wilhelm met Escoffier, he remarked "I am the Emperor of Germany, but you are the Emperor of Chefs". |
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http://www.nndb.com/people/545/000096257
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| | CBC Radio Ideas Features Feasting For Peace |
| | Escoffier is the grand-nephew of the great Chef George Auguste Escoffier and is the grandson of both a French chef and, on his mother's side, a great saloon keeper and German chef. | | | The first thing Escoffier did was chop up all the meat and put it through the mincer. | | | At the end of World War I – the so-called “war to end all wars” - Auguste Escoffier, known as the king of chefs and the chef to Kings, cooked a celebratory meal with next to nothing in the larder. |
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http://www.cbc.ca/ideas/features/feasting_peace
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| | Auguste Escoffier - Biography - World Culinary Institute The Masters Series |
| | While at the Savoy, Escoffier created one of his most famous recipes, Peach Melba, in honor of the Austrian singer Nellie Melba who was a guest at the hotel. | | | In 1870, when the Franco-Prussian War began, Escoffier was called to duty in the army where he served as Chef de Cuisine. | | | The honors due Escoffier can be summed up by a quote from Germany's Kaiser Wilhelm II when he told Escoffier, “I am the Emperor of Germany, but you are the emperor of chefs.” |
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http://www.worldculinaryinstitute.com/A_escoffier.html
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| | Auguste Escoffier |
| | Escoffier began his career at the ripe age of 13 as a scullion in his uncle's restaurant and Ritz started his journey to the first great entrepreneur of fashionable hotels and resorts at the age of 15 as an apprentice wine steward. | | | Although Escoffier and Careme did not always agree, the blending of sauce, still remains as an everlasting touch to French cuisine. | | | Culinary Instutions still teach Escoffier's methods and recipes to chef students willing to learn the touches of the father of modern cuisine. |
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http://members.aol.com/acalendar/October/Escoffier.html
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| | Chef's Toque Culinaire-Auguste Escoffier |
| | The author of Chef 's Toque Culinaire salutes the Master Chef Auguste Escoffier, he was the most innovative chef in history, one whose philosophy and accomplishments served as both model and inspiration to culinary professionals today. | | | Kaiser Wilhelm II once said to Escoffier, "I am the Emperor of Germany, but you are the emperor of chefs." Hotelier Cesar Ritz, whom Escoffier met in 1884, provided not only the stage for the young chef's talents, but also the audience. | | | Escoffier's contributions to culinary art included founding magazines and writing books; the best-known are guides for the modern chef: Le Guide Culinaire (1903), Le Livre des Menus (1912), and Ma Cuisine (1934). |
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http://www.chefstoqueculinaire.com/escoffier.html
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| | Strat's Place - Daniel Rogov - The Emperor of Chefs |
| | On one of the few occasions that Escoffier was coaxed from his kitchens in the hotels, he spent some time in charge of the galleys of the recently launched Hamburg-America luxury liner, the Imperator, where he produced for Kaiser Wilhelm II a phenomenal creation of salmon steamed in champagne. | | | Despite being no shorter on ego than on talent, Escoffier was also a practical man and he later eliminated the swan and devised a sauce based on raspberry syrup for the dish. | | | Although he did not honor Escoffier's request, the Kaiser pronounced: "It is true that I am Emperor of Germany, but you are the Emperor of Chefs". |
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http://www.stratsplace.com/rogov/emporer_chef.html
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| | Tallyrand's Culinary Fare - History : Auguste Escoffier |
| | Escoffier retumed to the Le Petit Moulin Rouge after the war and remained their Head Chef until 1878. | | | Escoffier took over from where Careme left off; taking the old styles and cuisines and not only re-invented them, but put his own mark on it also. | | | He was the first chef to study thoroughly the technique of canning meat, vegetables and sauces. |
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http://www.geocities.com/NapaValley/6454/escoffier.html
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| | Escoffier is best known for his modernizing and simplification of the elaborate cuisine of master chef Marie Careme. | | | Along with being the forefather of the culinary world, Escoffier is also known for his culinary writings, which are still considered an authority in culinary artistry. | | | The Escoffier Dinner will be in honor of Auguste Escoffier, forefather of the culinary profession. |
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http://www.aic.artinstitutes.edu/news_detail.asp?nid=2995
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| | NPR : 'The Scavenger's Guide to Haute Cuisine' |
| | Inspired by a famous 100-year-old cookbook by the king of haute cuisine, Auguste Escoffier, Rinella decided to cook a three-day, 45-course feast that included wild boar head cheese, skewered elk livers, and a variety of delicacies poached inside of animal bladders. | | | Orleans, Queen Victoria, the Prince of Wales, the Khadid of Egypt, the emperors of Austria and Brazil, the shah of Persia, and the king of Greece. | | | In his day, Escoffier was known as the King of Chefs and the Chef of Kings; he cooked for the likes of Kaiser Wilhelm II, Frederick VIII, the Duke of |
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http://www.npr.org/templates/story/story.php?storyId=5282112
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| | SlowFood.it |
| | Escoffier was the true marshal of French cuisine, an artist who was also an artisan, someone who knew the trade through and through. | | | Escoffier responded to this mandate with articles rigorously structured in three points: the choice of a convivial occasion, the drawing up of a menu and a few recipes. | | | The freshwater crayfish pie accompanied by a large serving of frogs’ legs fried in olive oil, ash-cooked black porcini mushrooms and garlic cloves. |
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http://www.slowfood.com/img_sito/riviste/slow/EN/16/escoffier.html
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| | Cherries Jubilee |
| | I believe that is the influence of another of Escoffier's popular creations, Peach Melba, created in 1894 while he was chef de cuisine at the Savoy Hotel in London. | | | Escoffier's original recipe in French can be found in his massive Guide Culinaire, originally published in 1903. | | | Finally, if you'd like to try a cherry dessert without the flames, there's a Basque version of the dish which claims to pre-date Escoffier's creation by about 200 years and uses almond flavoring instead of the kirsch or brandy. |
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http://members.cox.net/jjschnebel/cherries.html
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| | Connection Côte d'Azur - Local Flavour December 2001 / January 2002 |
| | Escoffier, the French king of cuisine, and once chef at the Carlton and Savoy hotels in London, took every opportunity available to visit his hometown, Villeneuve-Loubet, where he had a standing invitation to the palace of the Marquis de Panisse-Passy. | | | At one of the Marquis’ regular luncheons, Escoffier was impressed by the extremely well-prepared meal, and gave his compliments to the chef via the host. | | | In 1912, after six years apprenticeship and on advise from his master, Donon went to the USA to promote the French cuisine à la Escoffier – light food prepared with simplicity, dynamics and enthusiasm. |
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http://www.angloinfo.com/cca/lflavour.asp
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| | Escoffier, Georges Auguste on Encyclopedia.com |
| | In 1920, the "king of cooks," as Escoffier was known, was awarded the French Legion of Honor. | | | ESCOFFIER, GEORGES AUGUSTE [Escoffier, Georges Auguste], 1846-1935, French authority on cooking. | | | He was later chef at the Grand Hotel in Monte Carlo and finally at the Ritz Hotel in London, where he created some of his most famous dishes, among them peach Melba, named after the Australian singer Nellie Melba. |
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http://www.encyclopedia.com/html/e/escoffie.asp
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| | [No title] |
| | Furthermore, Escoffier created another famous dish for her, and that is Peach Melba, a beautiful and rich dessert, which features, you guessed it, Melba Sauce. | | | Prepared at home, Melba Toast is traditionally bread sliced very thin, crusts removed, diagonally cut in triangles, placed in a preheated 350 degree oven for 15 to 20 minutes, toasted to a light brown crisp and allowed to cool. | | | Escoffier, eager to please his famous guest, noticed that her diet included toast. |
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http://members.cox.net/jjschnebel/melbatst.html
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| | Waitrose.com - Escoffier's Crepes Suzette - Waitrose Food Illustrated |
| | Auguste Escoffier died over sixty years ago, but his influence and recipes live on. | | | His early years as a chef are not well documented, but we must imagine that they were tough, and also remarkable, because by 1890, Auguste had been appointed chef de cuisine at the newly opened Savoy Hotel in London. | | | Their longevity causes one to ponder over how many present day 'signature dishes' will still be around come the year 2100. |
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http://www.waitrose.com/food_drink/wfi/cooking/techniques/9811044.asp
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| | Amazon.com: The Escoffier Cookbook : and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures: Books: ... |
| | Escoffier personally enjoyed bourgeois cooking, but as an astute, intelligent businessman he provided the haute cuisine his clients demanded. | | | Escoffier allows that it can be done on direct heat, as long as the cook is especially careful with using only moderate heat. | | | `The Escoffier Cookbook' is an English translation of the `Guide Culinaire' by the renowned French chef, Auguste Escoffier, the most important figure in modern professional French culinary practice. |
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http://www.amazon.com/exec/obidos/tg/detail/-/0517506629?v=glance
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| | [No title] |
| | The Disciples of Auguste Escoffier was founded in the 20th century; it honors the legendary French chef Georges-Auguste Escoffier. | | | To be an Escoffier Chef is one of the highest honors a culinary professional can receive and Steff is truly honored to be part of this prestigious association. | | | As president of the USA delegation, "Escoffier Chefs U.S.A.", Steff will nominate dozens of American chefs for consideration into The Disciples of Auguste Escoffier. |
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http://www.chefsteff.com/2/esc.html
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| | Welcome to Millennium Travel [ ] |
| | Auguste changed the course of culinary tradition to create a new French cooking style; extended the fame of French cuisine throughout the world, and touched the lives of the rich and poor with his warmth and artistry. | | | Three exceptional and carefully matched elements, the American Institute of Food and Wine (AIWF), the Escoffier family and Silversea Cruises (an AIWF Corporate member), welcome us to explore, with Michel Escoffier, great grandson of Auguste Escoffier, the unique history and tradition of French cuisine. | | | First we'll explore the warm French Riviera of Cannes, St. Paul di Vence, Grasse, Nice and visit cultural and culinary landmarks including the Escoffier Museum of Culinary Arts in the birth home of my great-grandfather, Auguste Escoffier, amiably known as the “King of Chefs and Chef of Kings”. |
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http://www.mmtravel.net/base.php?page=description&category=collection&subcategory=aiwfescoffier
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| | Chef Details |
| | Auguste Escoffier was the "King of Chefs and Chef of Kings,... | | | Master chef Auguste Escoffier was born in Villeneuve-Loubet in 1846 and began his culinary career at the age of thirteen at his uncle's restaurant in Nice. | | | For all he had done to enhance the reputation of French cuisine, he was made a Chevalier of the Legion of Honor in 1920, and an Officer of the Legion in 1928. |
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http://www.ecookbooks.com/chefs.html?affiliateID=96510&chef=435
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| | Escoffier Restaurant-Culinary Institute of America |
| | Delicate sauces are combined with fresh, seasonal ingredients to produce a subtle harmony of flavors. | | | French recipes prepared true to the principles of legendary chef Auguste Escoffier, but with a lighter, contemporary touch. | | | The restaurant's á la carte menu represents the culinary traditions of the regions of France—from rustic Provençal to sophisticated Parisian— all served with a beautiful and authentic presentation. |
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http://www.ciachef.edu/restaurants/escoffier
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| | MSN Encarta - Escoffier |
| | Auguste Escoffier (1846-1935), French chef, and master of the haute cuisine style of French cookery originated by Marie Antoine Carême (1784-1833). | | | At the Carlton House and for brief periods at other great hotels of Europe and New York City, Escoffier perfected the elaborate sauces, many courses, and elegant decorations of Carême's haute cuisine to their modern standards. | | | Escoffier was born on October 28, 1846, in the village of Villeneuve-Loubet. |
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http://encarta.msn.com/encyclopedia_761572558/Escoffier_(Georges)_Auguste.html
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| | Peach Melba with fresh raspberries and raspberry sauce - The Boston Globe |
| | Serves 4 The original dish invented by Auguste Escoffier began with poached peach halves sitting over homemade ice cream. | | | The original dish invented by Auguste Escoffier began with poached peach halves sitting over homemade ice cream. |
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http://www.boston.com/ae/food/articles/2005/09/14/peach_melba_with_fresh_raspberries_and_raspberry_sauce?mode=PF
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| | Les Amis d'Escoffier Society, Los Angeles - Information |
| | In 1936, approximately a year after the death of Georges Auguste Escoffier, members of the American Culinary Federation in New York City invited hoteliers and leading citizens to join with the chefs to preserve the culinary traditions of the master. | | | There was a single restriction on the menu - one dish had to come directly from Escoffier's repertoire, and one had to come from the chef's own. | | | Interestingly, ladies were not invited to Les Amis diners until the 1950s, though Scotto had proposed that at least one such dinner per year be opened to them because, as he rightly observed, women were as interested in fine cookery as men. |
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http://www.acfla.org/escoffier.shtml
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| | Ritz_1 |
| | When the Savoy Hotel Company dismissed Cesar Ritz and Auguste Escoffier in March 1897, it was a cause celebre. | | | On March 7th Cesar Ritz and Auguste Escoffier had been dismissed from their positions as Manager and Chef, respectively. | | | Ritz had a European reputation as a great Hotelier and Escoffier as a Master Chef. |
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http://www.hs.ttu.edu/rhim3320/Ritz_1.htm
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| | Ma Cuisine |
| | King of Chefs and Chef of Kings', doyen of haute cuisine and one of the founders of London's Savoy Hotel, Auguste Escoffier is probably the greatest cook of all time. | | | It is an invaluable collection of Escoffier's classic recipes, covering soups and sauces; fish and shellfish; meat, poultry and game; salads and vegetables; sweets, jams and beverages. | | | Introduced by Andre L. Simon, founder of the International Wine & Food Society, and translated by the author and epicure Vyvyan Holland, Ma cuisine is one of the world's great cookery books. |
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http://www.indiaplaza.com/books/pd.aspx?sku=0600601048
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| | Ethnic Cuisine |
| | Nouvelle Cuisine, which became popular in the 1970s, was in reaction to the rich cooking of classic French cuisine. | | | Escoffier is considered the Father of French Cooking. | | | Provincial style cooking -- with mouth-watering photographs of the dishes. |
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http://www.sallys-place.com/food/ethnic_cusine/france.htm
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| | The Austin Chronicle: Cuisines: Someone's in the Kitchen With Santa |
| | The author, knowledgeably passionate about food and history, chronicles Escoffier's life and times with lively wit, interspersing the chapters of biography with quirky "Interludes" about such diverse subjects as the history of coffee, the joys of eggs, and the uses of the poêle, the French slope-sided frying pan. | | | Working in partnership with hotelier C&, Escoffier's long career included revising the reigning chaotic system into the efficient kitchen brigade, and developing and documenting literally thousands of recipes for Le Guide Culiniere (1903, the bible for professional cooks) and Ma Cuisine (1934, for home cooks). | | | In this day of intense public interest in the lives and personalities of celebrity chefs, Kenneth James brings us an imminently readable biography of Auguste Escoffier (1846-1935), one of the first international stars of modern cooking. |
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http://www.austinchronicle.com/issues/dispatch/2003-12-12/food_string7.html
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| | WebFoodPros.com |
| | Auguste Escoffier, The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine. | | | During the Franco-Prussian War, he became chef de cuisine for two major General Headquarters of the French Army... | | | In 1899, he followed Ritz to the Carlton Hotel in London, where Escoffier built a fabulous reputation for haute cuisine and world-class restaurant management over the next 21 years. |
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http://webfoodpros.com/discus/messages/39/93.html
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| | Chef School Review - Building Your Culinary Library |
| | First published in 1903, Escoffier's book is an essential guide to classical cuisine (often used as a textbook in culinary schools). | | | Not for the faint of heart, but well worth the effort. |
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http://www.chefschoolreview.com/culinary-library-books.html
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| | index |
| | The original charter was granted by Les Amis d'Escoffier, named for the famous French chef Auguste Escoffier. |
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http://members.aol.com/lesdamesdc
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| | Georges Auguste Escoffier |
| | Escoffier was called "the emperor of chefs" and “emperor of the world’s kitchens” by Emperor William II of Germany. | | | He modernized and codified the elaborate haute cuisine created by Marie-Antoine Carême, and developed the ‘brigade de cuisine,’ system of kitchen organization. | | | Escoffier was chef at the Carlton Hotel in London, the Grande National Hotel in Lucerne, Switzerland, the Grand Hotel in Monte Carlo, the Savoy in London and the Ritz hotels in Paris and New York City. |
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http://www.foodreference.com/html/wgeorgesaugusteescoffier.html
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| | Escoffier-Society Auguste Escoffier History |
| | o continue the standards of haute cuisine and culinary tradition established by Auguste Escoffier by marrying the resources of respected culinary professionals and enthusiasts in the sharing common culinary experiences, and also recognizing achievement in, and providing support of, culinary education through scholarships for students. | | | Now a major institution in the culinary world, the Society gathers monthly for epicurean dinners, and holds two annual dinners, Le Diner de Printemps (Spring Dinner) and Le Diner d' Automne (Fall Dinner) to provide opportunities for its members' delight and edification and also generate gains in the perfection of the art of fine dining. | | | In 1936, a group of epicures, many of them former pupils of Auguste Escoffier, gathered at The Waldorf-Astoria to discuss the formation of what was to become the nation's foremost fraternity of dedicated gastronomes, Les Amis d'Escoffier Society of New York, Inc. Membership consists of chefs de cuisine, hotel executives, restaurateurs and business executives. |
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http://www.escoffier-society.com/History.html
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| | The French cook Auguste Escoffier - anagrams |
| | Find anagram aliases of the french cook auguste escoffier (or any other text)! | | | Find gold service anagrams of the french cook auguste escoffier (or any other text)! | | | the french cook auguste escoffier - anagrams page and |
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http://www.anagramgenius.com/archive/thefre4.html
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| | Ligue des Gourmands - Wikipedia, the free encyclopedia |
| | The first menu included Dodine de Canard au Chambertin, a duck casserole cooked in a dodine. | | | 'Mondialisation de la cuisine française', Fondation A. Escoffier (vie) Retrieved April 21, 2005 | | | La Ligue des Gourmands was a dining club founded by Auguste Escoffier and his friends in February 1912. |
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http://en.wikipedia.org/wiki/Ligue_des_Gourmands
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| | Welcome to ChefHandke.com... |
| | He was a member of the American Culinary Federation (ACF) Culinary Team USA 1984 and 1988, both of which won gold medals in the cold food and pastry competitions. | | | Chef Handke served as team manager in 1998 for the ACF Culinary Team USA, which won gold medals in both cold and hot food at the Culinary World Cup at Expogast in Luxembourg. | | | In 1995, he won the Auguste Escoffier USA Grand Prix and went on to represent the United States in the Grand Prix Culinaire International Auguste Escoffier in Nice, France, winning the dessert competition and placing second overall. |
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http://www.chefhandke.com/aboutchef.html
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| | The Art Institute of Charlotte |
| | Robuchon is considered by many to be France’s greatest living chef and the heir to Escoffier’s title. | | | Students will visit either the Loire Valley or the Champagne region, seeing chocolate and cheese makers, and will visit Paris’ famed open-air markets. | | | In recognition of his contributions to the enhancement of French cuisine, in 1925 Escoffier was made a Chevalier of the Legion of Honor and Officer of the Legion in 1928. |
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http://www.aich.artinstitutes.edu/news_detail.asp?nid=1685
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| | Escoffier: Le Guide Culinaire |
| | It is a guide which the chef will use constantly, and should be made available where it will be effective, in the kitchen. | | | Répertoire de La Cuisine is an outstanding companion guide this culinary reference. | | | Escoffier does not go into minute details of preparation, but assumes that the reader will have a sound basic knowledge of food and cooking. |
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http://www.chipsbooks.com/escoff.htm
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| | Escoffier-Society Les Amis d'Escoffier Society of New York, Inc. |
| | aute Cuisine and fine dining, as we know them today, trace their origins to the work of Auguste Escoffier, The Chef of Kings and The King of Chefs. | | | To preserve and nurture these twin traditions, Les Amis d'Escoffier Society of New York, Inc. and Les Amis d'Escoffier Society Foundation, Inc. - a non - profit organization - steadfastly pursue these major goals: |
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http://www.escoffier-society.com
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| | THE SAVOY, LONDON – THE BOOK |
| | D’Oyly Carte engaged César Ritz to run the hotel and Ritz in turn brought in Auguste Escoffier, the ‘Emperor of all chefs&; to revolutionise ‘La Cuisine&; of England. | | | The Prince of Wales said: 'Where Ritz goes, I go.' In 1898, Ritz had to go. |
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http://www.famoushotels.org/shop/01/013_1.html
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| | August 8 Encyclopedia Article @ NaturalResearch.org |
| | "August 8" results in these other popular encyclopedia sites: | | | August 8 is the 220th day of the year in the Gregorian Calendar (221st in leap years), with 145 days remaining. | | | (In Mandarin, Ba Ba means father and 8-8, or August 8). |
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http://www.naturalresearch.org/encyclopedia/August_8
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