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The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges August Escoffier (1846-1935). His cooking methods, combined with a modern approach to managing professional kitchen staff, contributed to the development of a fashionable culture of dining out, notably at London’s Savoy and Carlton hotels. Escoffier’s influence was such that he was urged to publish his methods and recipes. Reissued here in its English translation of 1907, this textbook on haute cuisine was first published in French in 1903. Beginning with the fundamental elements of booking, Escoffier gives nearly 3000 descriptions and recipes, ranging from sauces and marinades to jams and jellies. Intended for the instruction of aspiring chefs, this monumental work remains a core text at cookery schools to this day.

Escoffier was the father of modern French cuisine and is universally recognized as the finest master chef of the 20th century. Throughout his life he catered to royalty and established the kitchens of many fine hotels (The Savoy, Grand Hotel Monte Carlo, Hotel Ritz Paris, Grand Hotel Rome, etc). When Kaiser Wilhelm II met Escoffier, he remarked "I am the Emperor of Germany, but you are the Emperor of Chefs".

Among Escoffier's many contributions to the culinary world include the à la Carte menu, Peach Melba, his classification system for the "mother sauces", and a general departure from the ostentatious culinary traditions of French cuisine. He also streamlined professional kitchens into a station-based brigade system, still used today. The lifetime count for Escoffier's invented recipes exceeds 10,000.

Escoffier retired in his 70s to Monte Carlo with his wife. He served his culinary calling for 62 years, making his the longest professional chef career ever. According to the Larousse Gastronomique, there have been no finer chefs in history than this "king of chefs, chef of kings".

PART Ⅰ
FUNDAMENTAL ELEMENTS
CHAPTER Ⅰ
PAGE
FONDS DE CUISINE . . . . . . . . . . . . . 1
CHAPTER Ⅱ
THE LEADING WARM SAUCES . . . . . . . . . . 15
CHAPTER Ⅲ
THE SMALL COMPOUND SAUCES . . . . . . . . . 24
CHAPTER Ⅳ
COLD SAUCES AND COMPOUND BUTTERS . . . . . . 48
CHAPTER Ⅴ
SAVOURY JELLIES OR ASPICS . . . . . . . . . . 59
CHAPTER Ⅵ
THE COURT-BOUILLONS AND THE MARINADES . . . . . 64
CHAPTER Ⅶ
I. ELEMENTARY PREPARATIONS . . . . . . . . . 70
CHAPTER Ⅷ
THE VARIOUS GARNISHES FOR SOUPS . . . . . . . 87
CHAPTER Ⅸ
GARNISHING PREPARATIONS FOR RELEVÉS AND ENTRÉES . 92
CHAPTER Ⅹ
LEADING CULINARY OPERATIONS . . . . . . . . 97
PART Ⅱ
RECIPES AND MODES OF PROCEDURE
CHAPTER Ⅺ
PAGE
HORS-D’OEUVRES . . . . . . . . . . . . . 137
CHAPTER Ⅻ
EGG . . . . . . . . . . . . . . . . . 164
CHAPTER ⅩⅢ
SOUPS . . . . . . . . . . . . . . . . 197
CHAPTER ⅩⅣ
FISH . . . . . . . . . . . . . . . . 260
CHAPTER ⅩⅤ
RELEVÉS AND ENTRÉES OF BUTHER’S MEAT . . . . . 352
CHAPTER ⅩⅥ
RELEVÉS AND ENTRÉES OF POULTYR AND GAME . . . . 473
CHAPTER ⅩⅦ
ROASTS AND SALADS . . . . . . . . . . . . 605
CHAPTER ⅩⅧ
VEGETABLES AND FARINACEOUS PRODUCTS . . . . . . 624
CHAPTER ⅩⅨ
SAVORIES . . . . . . . . . . . . . . . . 678
CHAPTER ⅩⅩ
ENTREMETS. (SWEETS) . . . . . . . . . . . . 687
CHAPTER ⅩⅪ
ICES AND SHERBETS. . . . . . . . . . . . . 788
CHAPTER ⅩⅫ
DRINKS AND REFRESHMENTS . . . . . . . . . . 816
CHAPTER ⅩⅩⅢ
FRUIT-STEWS AND JAMS . . . . . . . . . . . 820
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