Shining Stars Aug 22, 2008
Les Amis d'Escoffier Society of Hawaii awarded its second Auguste Escoffier Scholarship Award, worth $1,000, to Justin Nip, a culinary arts major at Kapiolani Community College. Nip holds a Master of Arts degree from the University of Oklahoma and a bachelor's from Loyola Marymount University. (Honolulu Star-Bulletin)
The Gourmet vs Gourmand Dispute Jun 29, 2008
After all, if Georges Auguste Escoffier - one of the prophets of the Culinary Arts called his dining club La Ligue des Gourmands, the term cannot possibly have the derogatory meaning it is sometimes associated with. The copyright of the article The Gourmet vs Gourmand Dispute in is owned by. (Suite101.com)
Pressed for lunch Jun 13, 2008
Auguste Escoffier (1846-1935), one of the greatest chefs in history, mentioned a pressed sandwich in his cookbook. He layered roast beef and cheese inside a loaf of fresh bread, then subjected the whole thing to a printing press. (Juneau Empire)
The women behind Asian secret sauces May 8, 2008
Having grown up in a Korean kitchen, I didn't, but soon found out: In French cuisine, renowned chefs Antonin Careme and Auguste Escoffier developed a categorization based on five mother sauces: bechamel, Espagnole, hollandaise, tomato and veloute. Most sauces commonly used in Western cuisine are derivatives of these five. (San Francisco Chronicle)
Fish Foam and Spherified Mango Juice Mar 26, 2008
At Madrid Fusion, he elaborated 10 points that define techno-emotional cuisine ("Addresses all five senses." "Initiates dialogue with scientists, but also with visual artists, novelists, poets ") and traced its origins back to turn-of-the-20th-century French chef Auguste Escoffier. It was all very interesting, but it made me wonder: If we're talking about the history of avant-garde cooking, doesn't it mean it's not avant-garde anymore. (Slate)
Your fantasy feast Mar 6, 2008
Search post-gazette NOW. You've played the game. (Pittsburgh Post-Gazette, PA)
Books For Foodies Feb 13, 2008
Le Repertoire as its known is a basic reference guide to the cuisine of George Auguste Escoffier whom many consider to be the father of modern cuisine. 2. (Suite101.com)
Newsweek: Was Proust a neuroscientist? Jan 9, 2008
In the book, author describes how novelist , as well as chef Auguste Escoffier, composer Igor Stravinsky, and writers Walt Whitman, George Eliot, Gertrude Stein and built upon the scientific knowledge of their time to make discoveries of their own in the field of neuroscience. Proust's understanding of memory, Lehrer argues, even surpassed that of the scientists of his day. (MSNBC -- Technology)
SWANN IN YOUR HEAD Nov 4, 2007
To elucidate his ideas, Lehrer reviews the lives of five writers - Walt Whitman, George Eliot, Marcel Proust, Gertrude Stein and Virginia Woolf - along with painter Paul Cezanne, composer Igor Stravinsky and the great French chef Auguste Escoffier. Each story relates to current neuroscience. (New York Post -- Opinions)
La Brasserie Oct 30, 2007
Welcome to The Sydney Morning Herald. Simon ThomsenOctober 30, 2007. (Sydney Morning Herald -- Entertainment)
For $5 million, you, too, can have a kitchen like the Duquesne Club's Oct 4, 2007
The club's kitchen is organized following the "kitchen brigade" system instituted by Auguste Escoffier, where each position has a station and specific responsibilities. One quiet afternoon shortly after its completion, Chef Coughenour gave a show-and-tell tour. (Pittsburgh Post-Gazette, PA)
The Evolution of Food Sep 2, 2007
In 1898, the dining room of the Savoy Hotel in London was opened under the direction of Cesar Ritz and Auguste Escoffier. Escoffier was the father of classic cuisine, a simpler and more streamlined take on haute cuisine. (Suite101.com)
Relish The American Table: Cherries Jubilee sparks fun Jul 12, 2007
Food historians generally credit French chef Auguste Escoffier for creating Cherries Jubilee to mark Queen Victoria s Jubilee celebration; although there is some confusion as to whether it was intended for her Golden Jubilee in 1887 or her Diamond Jubilee in 1897. Nowadays, there are countless variations to this recipe, but most are similar in preparation to a pie filling: pitted cherries, sugar, spice and butter, thickened with cornstarch. (Corvallis Gazette Times, OR)
Puttin' on the Ritz for less May 13, 2007
The Savoy opened its doors in 1889, and none other than Cesar Ritz was lured from Paris to run the hotel, while the cuisine was put into the hands of Auguste Escoffier. There are hundreds of anecdotes about the hotel's extravagant guests. (Guardian Unlimited)
On trail of `lost' French's mustard Apr 26, 2007
He was searching for Escoffier Sauce Robert, a bottled brown sauce that shared the name of the famous French Chef Auguste Escoffier. Edwards said the sauce was served with a shrimp appetizer at the former Akron City Club. (Akron Beacon Journal, OH -- Living)
AA NEW STORY Feb 26, 2007
Walk in to a good French patisserie and not only will you find it museum-like in its beauty, you will also find that the recipes for the pastries could have been created by Auguste Escoffier himself. But don't despair. (Boston Globe)
Off The Fridge Door Feb 22, 2007
"Erma BombeckAmerican HumoristA Word About FoodCHERRIES JUBILEE: A dessert of sweet cherries cooked with sugar and brandy or Kirsch, flambed and served over vanilla ice cream. The French chef Auguste Escoffier invented the dish for Queen Victoria's Golden Jubilee in 1887Compiled by Trent Rowe Please create an account or login to read this story CREATE AN ACCOUNT ALREADY A MEMBER? LOGIN NOW. If you have already created an account, simply login to your account using your email and password below.... (The Ledger)
A toast to toast Jan 17, 2007
Auguste Escoffier thought about it. The French chef who shaped so much of modern cuisine, from the order of a fine meal to the organization of the professional kitchen, gave us a lot of toast. (Charlotte.com, NC -- Living)
