Auguste Escoffier approached cooking like science-instead of "a pinch," Escoffier sought to determine and record precise measurements for ingredients in dishes. His book "Le Guide Culinaire" made French cuisine and many cooking techniques accessible for the first time and is still a staple for chefs everywhere. Escoffier was well known for insisting his chefs "make it simple," something foreign to French cooking at the time.
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Key Facts In This Video
Auguste Escoffier was a revolutionary chef who democratized access to French cuisine. 00:34
Auguste Escoffier believed that simple was better in cooking. 01:04
Escoffier's "Le Guide Culinaire" is considered by many to be the bible of every great chef. 01:54