Auguste Escoffier
Chef
1846-10-28 – 1935-02-12
Auguste Escoffier was a French chef, restaurateur, and culinary writer who modernized French haute cuisine. He systematized kitchen organization and authored influential cookbooks used worldwide.
Books by Auguste Escoffier
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Quotes by Auguste Escoffier
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Any sauce whatsoever should be smooth, light (without being liquid), glossy to the eye, and decided in taste. When these conditions are fulfilled, it is always easy to digest, even for tired stomachs.
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Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.
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Everything is so unstable in these times of progress at any cost, and social customs and methods of life alter so rapidly, that a few years now suffice to change completely the face of usages which, at their inception, bade fair to outlive the age - so enthusiastically were they welcomed by the public.
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