Escoffier, Auguste. Escoffier: the complete guide to the art of modern cookery. Butterworth Heinemann: London, UK 1979. 4to HC 672pp (Trans H L Cracknell & R J Kaufmann). Indent
Auguste Escoffier (born Villenueve-Loubet 1846; died Monte-Carlo 1935) started hs apprenticeship when only 13.
After working in Paris, Nice, Lucerne & Monte-Carlo, in 1890 he opened the Savoy Hotel in London. In 1898 he took over the kitchens of the Carlton Hotel in London. Escoffier was made a Chevalier of the Legion of Honour in 1920 and an Officer of the Legion of Honour in 1928. He spent over 62 years in kitchens, still considered to be one of the longest and most prestigious culinary careers of all time.
Acclaimed by the Emperor of Germany as 'The Emperor of Chefs', Escoffier is considered to be one of the greatest chefs of all times. In 1966, the house where he was born was turned into a Museum of Culinary Art.