- Change
- |
- Nov 07, 2020
Top 10 Auguste Escoffier Quotes
Most Famous Top 10 Auguste Escoffier Quotes of All Time!
We have created a collection of some of the best top 10 auguste-escoffier quotes so you can read and share anytime with your friends and family. Share our Auguste Escoffier Quotes Collection on Facebook, Twitter, and Pinterest.
- Last Updated on May 30, 2021
- Exceedingly
- |
- Nov 07, 2020
Novelty is the universal cry - novelty by hook or by crook! It is an exceedingly common mania among people of inordinate wealth to exact incessantly new or so-called new dishes.
- Kitchen
- |
- Nov 07, 2020
What feats of ingenuity have we not been forced to perform, at times, in order to meet our customers' wishes? Those only who have had charge of a large, modern kitchen can tell the tale.
- Law
- |
- Nov 07, 2020
The painter, sculptor, writer, and musician are protected by law. So are inventors. But the chef has absolutely no redress for plagiarism on his work; on the contrary, the more the latter is liked and appreciated, the more will people clamour for his recipes.
- Eye
- |
- Nov 07, 2020
Any sauce whatsoever should be smooth, light (without being liquid), glossy to the eye, and decided in taste. When these conditions are fulfilled, it is always easy to digest, even for tired stomachs.
- Hot
- |
- Nov 07, 2020
Jellies are to cold cookery what consommes and stock are to hot. If anything, the former are perhaps more important: for a cold entree - however perfect it may be in itself - is nothing without its accompanying jelly.
- Cooking
- |
- Nov 07, 2020
Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.
- Experience
- |
- Nov 07, 2020
Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauces, for not only must the latter flatter the palate, but they must also very in savour, consistence, and viscosity, in accordance with the dishes they accompany.
- Cooking
- |
- Nov 07, 2020
Having realised that in cooking there was a vast field of study and development, I said to myself, 'Although I had not originally intended to enter this profession, since I am in it, I will work in such a fashion that I will rise above the ordinary, and I will do my best to raise again the prestige of the chef de cuisine.'
- Dangers
- |
- Nov 07, 2020