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Escoffier, George Auguste

Great chef of the early twentieth century and the father of modern cookery. He organized his kitchens by the brigade system, with each section run by a chef.

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Grilled sausage topped with sautéed bell peppers and mustard in a bun on a plate, with a skillet of peppers in the background.

Sausages with pepper and onions

80 min • Easy • 4 servings

A bowl of freshly cooked couscous mixed with chopped zucchini and herbs, placed on a wooden kitchen counter with cooking utensils in the background.

Spiced Zucchini Couscous

35 min • Easy • 4 servings

A bowl of creamy homemade whipped cream on a cloth, with butter and milk in the background on a wooden kitchen counter.

Creme Fraiche (Crème Fraîche)

5 min • Easy • 4 servings

Golden-brown baked lasagna in a white dish, garnished with fresh parsley, sits on a kitchen counter next to a jar of flour.

Lasagne

300 min • Hard • 6 to 8 servings

Slice of cinnamon sugar-topped strawberry bread served with a dollop of cream, with a loaf in the background.

Banana-Strawberry Bread

70 min • Moderate • 2 loaves servings

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