"August Escoffier's reflection on a lifetime in kitchens, is available in paperback...If...serious about French food, cooking technique, garnishes or simply reading about the topic, this reference from a founder of London's Savoy Hotel, who has been called the greatest cook ever, could be a treasured gift. Translated into English, it includes U.S. measures and notes so if [you] decide to actually make Chaudfroid of Chicken or Acacia Blossom Fritters, there is nothing to stop [you]."--"Atlanta Journal."

He was the "King of Chefs and Chef of Kings," doyen of haute cuisine, one of the founders of London's famed Savoy Hotel, and probably the greatest cook of all time: Auguste Escoffier occupied an unchallenged position in the realm of gastronomy. This collection of incomparable recipes--classic soups, sauces, fish and shellfish, meat, poultry, game, sandwiches, salads, vegetables, sweets, jams, and beverages--reflects a lifetime of skill and experience. Among the sublime tastes elegantly presented here: a Chicken Veloute Sauce with Cream; Sole Poached in White Wine, Butter, and Tomatoes; Hot Lobster Mousse; Fillet of Beef with Truffles and Madeira; Potatoes Nana; Chestnut Croquettes; and Meringue with Custard Cream. Introduction by the distinguished founder of the International Wine & Food Society.

The esteemed French chef provides a collection of recipes for a wide range of simple yet elegant meals with the average housewife in mind.

An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

Georges Auguste Escoffier (1846-1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably in London's Savoy and Carlton hotels. Reissued here in its 1907 English translation, his influential textbook on haute cuisine was first published in French in 1903.

Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celebrated for Point's wise, witty and provocative views on food as for his remarkable, inventive recipes, carefully compiled from his handwritten notes.