About the Author

Auguste Escoffier(1946-1935) was a French chef considered to be the father of haute cuisine. Much of his culinary technique was a simplified and modernized version ofMarie-Antoine Carame's elaborate style. Escoffier's 1903 text Le Guide Culinaire is still used as both a cookbook and a textbook today. He helped codify the five fundamental "mother sauces" of French cuisine- bechamel, espagnole, veloute, hollandaise, and tomate. Kaiser Wilhelm II called him the "Emperor of Chefs."