Escoffier, A.

Le Livre Des Menus; Complément indispensable du Guide Culinaire

Paris: 1912. 162 pages. Auguste Escoffier (1846-1935) was known as the “king of chefs and chef of kings”. He codified, modernized, and professionalized the refined cuisine of palaces and grand hotels. He is responsible for the international recognition of French cuisine.

Philéas Gilbert (1857-1942) was a chef, journalist, and bibliophile who wrote articles on cuisine and gastronomy.

Émile Fetu was an author and publisher who worked on the Culinary Guide and created the Union Fraternelle de cuisine et de pâtisserie de Londres (Brotherhood of cuisine and pastry of London). Item #3611

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