Food historian, author, gardener, epicure
While his sun has set, in his heyday Escoffier became a guiding light in the expression of haute cuisine as practiced on an international scale. He canonized traditional French cookery thus his influence is undeniable, yet it was also his highly structuralized and fussy mode of cooking that spawned a reaction first with Nouvelle Cuisine and now with farm-to-table, “natural” cuisine, and a new search for authenticity. I do not cook from Escoffier, but I have a first edition (in English) of his cookbook just in case I want to look up the old French way of making a dish. Otherwise his food is too much smothered in sauces.
Chef and Food Researcher
A bible. But what I like more are the forewords of Escoffier that really show why he was a genius, and how well he sensed the spirit of his times to create a change in how kitchen's were organised. Also, I really like some of the old techniques he uses that are sometimes forgotten, the use of essences for instance.
Executive Editor, Saturday Kitchen
The only cook book you really need everything is in it. Yes its minimalist in its descriptions and methods but it’s all in there.
A must for all chefs. So great - bought it when I was 15 years old and starting my apprenticeship.
The all-time classic, with very extensive lists of recipes, all very briefly described.
Food and Beverage Director
My reference book for the 706/3 at college, possibly the foundation of food today
Cookbook author and TV chef (formerly "The Galloping Gourmet")
This was my textbook at Brighton and South Devon Hotel Schools.
Chef, Author, Culinary School Director
Classic, classic, classic.
Director of the AgroParisTech-INRA International Centre for Molecular Gastronomy
Rare-breed meat producer
Head Chef of Gordon Ramsay Group’s Savoy Grill
Executive director of the Museum of Food and Drink (MOFAD)
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Professor Emeritus of Sociology, University College Dublin
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Chef and author
Biophysicist, epigeneticist and food scientist
Chef and owner, The Star Inn at Harome