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Auguste Escoffier 1846-1935 needs no introduction -he was a leader in the development of French cuisine as it is now practiced in restaurants. Not just the recipes - but also the disciplines that are used. His modern guide to cooking which is the ?Guide Culinaire? is owned by almost every professional chef ? and most regard it as a vital reference. Escoffier was one of the Chefs who inspired Gordon Ramsay. He Said "Chefs do use cook books - it is a myth that they don't" and Ramsay owns up to using Escoffier as a reference book. If you read the introduction to the Guide Culinaire - it is amusing to notice that Escoffier was also the father of fast food too! Steam had brought transport, and transport brought a culture of short term visitors who wanted to eat fast!- They no longer wanted the long drawn out meals of a bygone age. Escoffier says in an early translation: "It is but twenty years ago since the ancestral English customs began to make way before the newer methods, and we must look to the great impetus given to travelling by steam traction and navigation, in order to account for the gradual but unquestionable revolution. In the wake of the demand came the supply. So he concludes that he was forced to keep up ? as he said ? of the old recipes and methods of past masters: "It is a mere hindrance to the modern, rapid service. The complicated and sometimes heavy menus would be unwelcome ?; hence the need of a radical change not only in the culinary preparations themselves, but in the arrangements of the menus, and the service" So Escoffier can claim also to be , for his day, the father of fast food ? and he decided to write the Guide Culinaire to document some of these changes and new recipes. Escoffier said: I therefore venture to suppose that a book containing a record of all the changes which have come into being in kitchen work ? changes where of I am in a great part author - For it was only with the view of meeting the many and persistent demands for such a record that the present volume was written? The guide is now available free in downloadable form and is a fascinating insight not just into cookery methods, but also into history.
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