GOOD FOOD IS THE FOUNDATION OF GENUINE HAPPINESS. AUGUSTE ESCOFFIER

{HISTORY}

One of the best French chefs in the history of cuisine, Auguste Escoffier was a legend in the culinary world. Born in France in 1846, he spent his entire life from the age of 13 until his retirement in 1920, immersed in food and its preparations. Working in all different types of cooking establishments, beginning with his humble start as a teenager in his family's restaurant, Auguste quickly found his passion which led him to fine-tune his skills in some of the fanciest hotels and restaurants in Europe.

Credited with modernizing classic French cooking techniques from the early 19th century and for creating a standard level of professionalism within the restaurant industry,  Auguste's style of cooking was refined, fancy, and practiced. His fan base included celebrities, royal families, and heads of state.

In 1903, Auguste published his first cookbook written in French called Le Guide Culinaire which featured recipes from his work in three iconic hotel restaurants over 20 years - The Ritz, The Calton and The Savoy. This cookbook was designed for the food industry, espousing Auguste's high level of professionalism, culinary excellence, and attention to detail. In 1907, that cookbook was translated for an American audience and titled The Escoffier Cook Book. 

Updated by Auguste himself, through the first four revisions,  this edition of Le Guide Culinaire is the first English translation of the 1921 edition transcribed by professional chefs H.L Cracknall and R.J. Kaufmann.  H. L and R.J. were granted access to Auguste's original papers by Auguste's grandson thus ensuring the most accurate translation possible.  Published originally in England in 1979, this is the First American printing published by Mayflower Books in New York in the early 1980s. 

Containing over 5000 recipes and their corresponding cooking techniques, this classic cooking bible is for anyone interested in mastering the art of preparing classic French food. Most ideal for home cooks who already know their way around the kitchen and who are familiar with the basic founding principles of French cooking, this book presents a flurry of good food and interesting meals. The entire cookbook is written in English but each recipe's title is in French, making it fun for anyone learning their way around the French language too.

Suggested menus lend vintage charm and guidance on what foods to pair together for an authentic experience. Still a beloved reference for cooks today, all the information found here reflects Auguste's faithful practice of his craft, that of which became the model to strive for in restaurants around the world. 

{SPECIAL FEATURES}

- Contains 646 pages

- 1980s edition with cinnamon-colored leatherette coverboards

- Includes suggested menus for holidays and special occasions

{CONDITION}

In good vintage condition. The coverboards bear a little scuffing on both the front and the back. A previous owner's name is written in pen on the translator's preface page. There is one small cooking spot on one page on a handwritten note in pen on another page, otherwise all other pages are very clean and bright.  There's a sticker for the CIA (Culinary Institute of America) on the inside title page. The leatherette cover is soft and smooth to the touch. All pages are intact, and the spine is tight.

{SIZE}

Measures 10" inches (length) x 7.5" inches (width) x 1.25" inches (thickness) and weighs just under 3 lbs.

{FOR THE FRENCH COOK}

Find more vintage French cookbooks and kitchenware here.