ESCOFFIER, Auguste.

Inquire · Offered by Peter Harrington

A Guide to Modern Cookery. First edition of the English version of this landmark reference book for French cookery, first published in Paris in 1903. Escoffier (1846-1935) modernized and codified traditional French cooking methods, revolutionized the kitchens and dining rooms of luxury hotels, establishing the concept of the brigade de cuisine, the kitchen team, a hierarchy of highly trained experts each with clearly defined duties.

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