-
Georges Auguste Escoffier (French: [ʒɔʁʒ oɡyst ɛskɔfje]; 28
October 1846 – 12
February 1935) was a
French chef, restaurateur, and
culinary writer who...
- up
escoffier in Wiktionary, the free dictionary.
Escoffier is a
surname of
French origin.
Notable people with the
surname include:
Alain Escoffier (1949–1977)...
- 401–403.
Escoffier 1903, p. 135.
Escoffier 1907, p. 21.
Escoffier 1907b, p. 135.
Escoffier 1912, p. 16.
Escoffier 1903, p. 133.
Escoffier 1907, p. 19...
- ice cream. It was
invented in 1892 or 1893 by the
French chef
Auguste Escoffier at the
Savoy Hotel, London, to
honour the
Australian soprano Nellie Melba...
- the term
originally referred to the
preparation of the dish,
Auguste Escoffier named the
specific front cut of the
tenderloin the Chateaubriand. In gastronomy...
-
Georges Auguste Escoffier's 1903
French restaurant cuisine cookbook, his first. It is
regarded as a
classic and
still in print.
Escoffier developed the...
- ISBN 978-1-58816-070-6.
Escoffier 1907.
Escoffier 1912.
Escoffier: 89 Cookwise, pp. 304–05 Joy of
Cooking p. 359
Escoffier: 90
Escoffier: 91
Escoffier: 41
Escoffier: 141...
- sauce). Food
portal Gypsy sauce List of
sauces Meat
glaze Escoffier, A. (Auguste);
Escoffier, A. (Auguste); Herndon,
James B.; Herndon/Vehling Collection...
- Jean-Yves
Escoffier (12 July 1950 – 1
April 2003) was a
French cinematographer. For his work on
films by Leos Carax,
Escoffier received the
European Film...
- is one of the "mother sauces" of
French cuisine listed by chef
Auguste Escoffier in the
early twentieth century. Velouté is
French for 'velvety'. In preparing...
