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 develop 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, he published his first cookbook written in French called Le Guide Culinaire which featured recipes from his work in three major hotel restaurants over 20 years - The Ritz, The Calton and the Savoy - and was designed for food industry professionals. In 1907, that cookbook was translated for an American audience and titled the Escoffier Cook Book. This listing in the shop is an edition of the 1907 translated version, published in 1945. 

Containing over 875 pages of recipes and advice on cooking techniques, this is now considered a classic cooking bible for anyone interested in mastering the art of French food. Most ideal for homecooks 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.

{SPECIAL FEATURES}

- Contains 923 pages

- 1945 Edition, Eighth Printing, February

- 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. Some tanning to paper side of spine along with a few cooking splatters.  Interior pages are very clean and unmarked. The spine is tight and all pages are intact. 

{SIZE}

Measures 5.5" inches (width) x 8.25" inches (length) x 1.75" inches (thickness)

{FOR THE FRENCH COOK}

Find more vintage french kitchenware here.