Books by Auguste Escoffier

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.

A recipe reference resource that includes over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas.