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Auguste Escoffier

Georges Auguste Escoffier ( October 28, 1846 - February 12, 1935 ), was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Careme, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Careme's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as...See more