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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.

Popular Recipes

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Honey-glazed roasted chicken drumsticks garnished with chopped green onions on a plate, with cooking ingredients in the background.

Balsamic Chicken

55 min • Easy • 4 to 6 servings

Golden brown pie with almond slices on top, resting on a beige cloth next to a rolling pin, bowl, and bottle of oil in a kitchen setting.

French Blue Cheese Galette

95 min • Moderate • 8 to 10 servings

Falafel with tahini sauce, sliced tomatoes, cucumbers, and pita bread on a plate.

Falafel (quick)

22 min • Easy • 4 to 6 servings

Refreshing cucumber cocktail garnished with cucumber slice, pitcher of drink, fresh cucumber, and citrus juicer on kitchen counter.

The Lucky Jim

20 min • Easy • 6 servings

Homemade meatloaf topped with ketchup and bacon on a plate, with chopped vegetables and olive oil in the background.

Perfect turkey meatloaf

90 min • Easy to Moderate • 6 to 8 servings

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