A Guide To Modern Cookery

The late 19th and early 20th centuries saw a change in European eating habits due to increased disposable incomes. French chef Georges Auguste Escoffier played a significant role in this culinary revolution with his innovative cooking methods and modern approach to managing kitchen staff. His influence led to the development of a popular dining out culture, particularly at London's Savoy and Carlton hotels. In 1903, Escoffier published a textbook on haute cuisine, which was later translated into English in 1907. The book contains nearly 3,000 recipes and instructions, covering everything from sauces to jams. It was intended for aspiring chefs and remains a staple in cookery schools today.

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 Auguste 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 cooking, Escoffier gives nearly 3,000 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.