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Auguste Escoffier ~ French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods.

Escoffier- the writer of the culinary bible. Before there was Julia, Alice, Wolfgang, Jacques or Tom there was Escoffier! Truly the best grandest cookbook out there, but not for the faint of heart. You've got to know something about cooking to use this book. Recipes aren't written in a traditional format. But, oh so yummy. I was taught that classical French cuisine was basis for modern day food. Just as contemporary artist typically has fine art training, skills in arts food, or painting count.

Auguste Escoffier - the chef who made cooking a profession, rather than just a means to an end.

Escoffier Cookbook by master French chef Auguste Escoffier, 1846-1935...mine is a 1975 edition

Georges Auguste Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine.Escoffier was France's pre-eminent chef in the early part of the 20th century. He organized his kitchens by the brigade de cuisine system, with each section run by a chef de partie.Escoffier published Le Guide Culinaire.

"Escoffier: Le Guide Culinaire," one of the most influential cookbooks, has been published in a new edition. Georges Auguste Escoffier, the most famous chef of the early 20th century, first published the book in 1903. It is considered the bible of classic French cuisine. Includes 5000 recipes.

Traditional French Christmas dessert: Buche de Noël

In everyone’s life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another human being. We should all be thankful for those people who rekindle the inner spirit. ~Albert Schweitzer

Pear French Crepes Filling: 2 pears, peeled 1 tablespoon butter 1/4 cup dark brown sugar 1/4 tsp sea salt, Juice & grated zest from 1/2 orange 1/2 cup fresh ricotta cheese, at room temperature For Crepe Batter: 1 large egg 3/4 cup milk 1/2 cup flour 1/8 teaspoon ground pepper 1/4 teaspoon sea salt 2 tablespoons melted butter, divided

Iron Chef Mario Batali - on the beach at Caneel Bay on the island of St. John.