The Book That Inspired Gordon Ramsay
Auguste Escoffier was arguably not only the father of french cuisine practised in restaurants across the world - he was also the father of restaurant kitchen practise.
So ESCOFFIER CUISINE not only comprises the foundation of recipes described in the guide to modern cookery - for example the many and varied escoffier sauces, and the game recipes that made escoffier famous - but also the organisation needed to deliver these to customers at pace.
August Escoffier lived in a time when the world was changing. Fast transport had led to a speed of life, that prevented the massive long service times that were the preserve of stately homes.
The new generation wanted quality - but also wanted speed..
He talks in the Guide Culinaire about how that pace had forced him to discover the practise of brigade disciplines to achieve not just quality but throughput. So Escoffier Cuisine is far more than just recipes. It is a philosophy of cooking which has had far reaching consequences
So you can download the first half of the guide culinaire describing Escoffier Cuisine Here!
