Simon Says: Daily Food Quote, June 18, 2013

Published by Tuesday, June 18, 2013 Permalink 0

Simon Says: Daily Food Quote, June 18, 2013

by Simón de Swaan

The greatest dishes are very simple dishes.–Auguste Escoffier

 

 

 

 

 

 

 

 

 

 

French chef, restaurateur and culinary writer August Escoffier (1846 – 1935) popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine.

Three of Escoffier’s most noted career achievements are revolutionizing and modernizing the menu, the art of cooking, and the organization of the professional kitchen. Escoffier simplified the menu as it had been, writing the dishes down in the order in which they would be served (service à la Russe), referred to Russian style service. He also developed the first à la carte menu. His books are still used by culinary students and chefs alike.

 

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Simon Says: Daily Food Quote, July 20, 2012

Published by Friday, July 20, 2012 Permalink 0

by Simón de Swaan

Over-the-hill eggplant betrays its age precisely in the same manner as over-the-hill debutantes: slack skin and slightly puckered posteriors.–Dione Lucas

Dione Lucas was an English chef, and the first female graduate of L’Ecole du Cordon Bleu in Paris. Lucas was fundamental in establishing an unprecedented extension of the famous Paris Culinary School in London in the 1930s. She later wrote a book, the Dione Lucas Gourmet Cooking School Cookbook.

 

 

 

 

 

 

 

 

 

 

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Simon Says: Daily Food Quote, October 12, 2011

Published by Wednesday, October 12, 2011 Permalink 0

by Simón de Swaan

Good food is in effect the basis for true happiness.–Auguste Escoffier, c. 1912

French chef, restaurateur and culinary writer August Escoffier (1846 – 1935) popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine.

Three of Escoffier’s most noted career achievements are revolutionizing and modernizing the menu, the art of cooking, and the organization of the professional kitchen. Escoffier simplified the menu as it had been, writing the dishes down in the order in which they would be served (service à la Russe), referred to Russian style service. He also developed the first à la carte menu. His books are still used by culinary students and chefs alike.

Marie-Antoine Carême
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