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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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Bloody Mary cocktail garnished with celery stick and lime wedge, served in a salt-rimmed glass on a granite countertop.

Mexican Caesar Cocktail

5 min • Easy • 1 serving

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

Chicken soup with dumplings, carrots, and potatoes in a bowl.

White stew

120 min • Moderate • 4 to 6 servings

A plate of freshly baked sugar cookies on a kitchen counter, with a jar of flour and a mixer in the background.

Apes

30 min • Easy • 24 to 36 servings

Caramelized crème brûlée topped with a raspberry and mint, with raspberries and cream in the background on a wooden counter.

Escoffier’s berry creme brulee

55 min • Moderate • 6 servings

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