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 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. Reprinted many times throughoutout the 20th century, this edition was published in 1969.

Containing over 875 pages of recipes and cooking techniques, this is now considered a classic cooking bible for anyone interested in mastering the art of French food. Most ideal for home cooks who already know their way around the kitchen and 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 also contains each recipe's title 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.

This book was previously owned by a student of French cooking and contains some highlights and underlining in the first chapter of the book. This is a lovely, intimate nod to Auguste's main goal for his book - to educate and inspire cooks, students and professional chefs to make the most authentic French cuisine possible in the classic tradition of fine dining.

{SPECIAL FEATURES}

- Contains 923 pages

- 1969 Edition, 37th Printing

- Contains a fun two-page drawing of all the different sizes and shapes of mould pans

- Serving suggestions throughout

- Includes suggested menus for holidays and special occasions

{CONDITION}

In lovely vintage condition. Previous owner's name written in pen on the publisher's note page. There's a sticker for the CIA (Culinary Institute of America) on the inside title page. Other than the few pages that contain underlines and highlighting, the interior pages are clean and bright and free of cooking spots and stains. All pages are intact, and the spine is tight.

{SIZE}

Measures 6.25" inches (width) x 9.25" inches (length) x 2" inches (thickness) and weighs 2.12 lbs.

{FOR THE FRENCH COOK}

Find more vintage French kitchenware here.