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About the Author Auguste Escoffier (1946-1935) was a French chef considered to be the father of haute cuisine.
Kaiser Wilh.
He helped codify the five fundamental "mother sauces" of French cuisine: béchamel, espagnole, velouté, hollandaise, and tomate.
Escoffier\'s 1903 text Le Guide Culinaire is still used as both a cookbook and a textbook today.
Much of his culinary technique was a simplified and modernized version of Marie-Antoine Carčme\'s elaborate style.
About the Author Auguste Escoffier (1946-1935) was a French chef considered to be the father of haute cuisine
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