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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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Plate of glazed barbecue meatballs on a wooden countertop with a jar of sauce and a wooden spoon in the background.

Black barbecue sauce

80 min • Easy • 6 to 10 servings

Golden brown roasted potatoes in a white dish on a kitchen counter with a pot, oil bottle, and cutting board in the background.

Mum’s roast potatoes

75 min • Easy to Moderate • 4 to 6 servings

A Bloody Mary cocktail with a celery stick garnish, surrounded by a lime, grated horseradish, and a pepper grinder.

Caesar clamato cocktail

5 min • Easy • 1 serving

Golden-brown empanadas on a baking tray with a bowl of filling and rolling pin in the background, ready to be served.

Goat Cheese and Green Olive Empanadas

40 min • Easy to Moderate • 4 to 6 servings

Cream puff filled with vanilla pastry cream and topped with chocolate glaze, displayed on a kitchen counter.

Pate a Choux

105 min • Moderate • 12 to 16 servings

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