Georges Auguste Escoffier (1846-1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably

An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American us

This vintage book contains a guide to cookery, written with the aim of updating traditional methods of cooking in the light of contemporary culinary development

This edition is the official culinary guide of Auguste Escoffier. At the origin of the simplification of menus and light cuisine, there is a man: Auguste Escoff