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| Escoffier (book) | |
|---|---|
| Name | Escoffier |
| Author | Auguste Escoffier |
| Country | France |
| Language | French |
| Subject | Culinary arts |
| Genre | Non-fiction |
| Publisher | Flammarion |
| Pub date | 1934 (posthumous collection) |
| Media type | |
| Pages | 672 |
Escoffier (book) is a posthumous English-language omnibus title commonly used to refer to collected editions and translations of the works and recipes of Auguste Escoffier, the French chef and restaurateur associated with modern haute cuisine. The volume aggregates material from Escoffier's major publications and notes, situating his recipes and kitchen systems alongside contemporaries and institutions that shaped late 19th- and early 20th-century culinary practice. The book functions as both cookbook and historical compendium, intersecting with biographies, restaurant histories, and institutional manuals.
The compilation emerged from the historiography of figures such as Auguste Escoffier, Georges Auguste Escoffier (alternate listing in bibliographies), and editors linked to publishing houses like Flammarion, Hachette Livre, and Macmillan Publishers. Editorial labor drew on manuscript collections held by archives associated with Le Guide Culinaire and papers formerly in the estates of chefs connected to establishments like Hôtel Savoy, Hôtel Ritz Paris, Savoy Hotel, and culinary societies including the Société des Cuisiniers Français. The edition reflects publication practices practiced by firms such as Éditions Albin Michel and translations commissioned for markets served by Penguin Books, Oxford University Press, and HarperCollins. Printing and bibliographic control were influenced by librarians at institutions including the Bibliothèque nationale de France, the British Library, and university presses such as Cambridge University Press and Columbia University Press.
The book synthesizes material from canonical works like Le Guide Culinaire and Ma Cuisine, arranging recipes, menus, and kitchen management guidance into thematic sections that mirror brigade systems instituted in kitchens under Escoffier. Sections reference menu examples used at restaurants such as Brasseriees and hotel dining rooms affiliated with Hôtel de Paris Monte-Carlo and Claridge's. Technical recipes cross-reference ingredients sourced from markets in Marseille, Paris, and London; methods are contextualized with nods to contemporaries including Georges Auguste Escoffier's peers and influencers like Antoine Carême, Marie-Antoine Carême, Auguste Gusteau (literary culinary figures), and restaurateurs such as Auguste Escoffier's collaborators at Ritz Paris. Appendices often include tables derived from menu engineering practices used by hotels like Grand Hôtel establishments, conversion charts adapted from culinary textbooks associated with Institut Paul Bocuse and pedagogical references used in culinary academies like Le Cordon Bleu.
Scholars and practitioners reacted to the compilation with reference points such as culinary modernism debates involving figures like Ferran Adrià, Paul Bocuse, and historians at museums like the Musée de l'Hôtel de Ville de Lyon. Reviews published in periodicals run by institutions such as The Times and journals linked to The Guardian and culinary magazines aligned with Bonne Vivande-style publications criticized editorial decisions about attribution and fidelity to original plates from sources associated with Le Guide Culinaire and family archives. Food historians from departments at Sorbonne University, University of Oxford, and University of California, Berkeley debated methodological issues, citing comparative editions produced by editors connected to Harold McGee and documentary collections housed at the Smithsonian Institution. Critics noted omissions and emendations that affected interpretations of menus served at historical events like banquets for the Entente Cordiale era and services for figures such as Edward VII and Alexandre Dumas (descendants with culinary legacies).
The compilation reinforced Escoffier's institutional legacy across professional kitchens and hospitality education, influencing curriculum frameworks at Le Cordon Bleu, Institut Paul Bocuse, and hospitality programs at universities like Cornell University and École hôtelière de Lausanne. Chefs and restaurateurs from France to United Kingdom and United States cite the volume in relation to brigade structures used at venues like The Ritz London, Le Meurice, and comparative menus at Trafalgar Square-adjacent restaurants. The book has been used in exhibitions curated by museums including the Victoria and Albert Museum and the Musée d'Orsay and appears in bibliographies for theses defended at institutions such as Université Paris 1 Panthéon-Sorbonne and New York University.
Multiple editions exist in languages including French, English, Spanish, German, Italian, and Japanese, published by houses such as Flammarion, Hachette Livre, Penguin Books, Tuttle Publishing, and Giunti Editore. Translators and editors associated with editions include scholars and culinary historians affiliated with École des Arts Culinaires-style programs, and academic presses at Princeton University Press and Yale University Press have issued annotated scholarly editions. Library catalogs of the Bibliothèque nationale de France, British Library, and the Library of Congress list variant imprints and print runs tied to revisions that incorporate archival discoveries from private collections and culinary institutes like Institut Escoffier.
Category:Cookbooks Category:Auguste Escoffier