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ESCOFFIER, Auguste |
(1847-1935) Known
as the Father of Modern Cookery. outstanding chef of the twentieth
century. Collaborated with Ri tz in developing the modern Luxury
Hotel, (Ritz, Savoy, Carlton etc.) Author of several books on
cookery including "Guide Culinaire';. Created many dishes which he
named after famous women of the theatre. (Cold fish). |
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