Posts Tagged ‘sauces’

June 11, 2011

If it were not for Auguste Escoffier we would be eating to get by or simply eating as a fact of life. Food takes on a different flavor when treated with skill and understanding. All too often quality food is purchased, hidden away in a bag or drawer in the fridge, pantry or cupboard and left to the demise of time.

For some they like to look over Good Housekeeping, GQ, Taste of Home and magazine of all style of food presentation offering up a variety of cooking techniques. Suffice to say Auguste went down that path before any of these modern day versions of the quick fix recipe came to print. In 1903 he published what I believe is the mother of all magazines, cookbooks, guides and articles on taking cooking seriously.

True, I like to have fun in the kitchen but when the oil hits the skillet I like to rely on basic foundation principles. So when the latest copy of Le Guide Culinaire hit the bookshelves I was more than interested in using it for classroom instruction, and was beyond excited when a good friend from John Wiley & Sons, Inc contacted me to see if I would like to use it for educational purposes.

In the next several months I will digest the recipes as Auguste had written them, then later revised a second, third and lastly in 1921 for a fourth time. I’m also looking forward to imparting some of Escoffier’s time tested culinary skills to those paths i cross during my travels.