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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 beef skewers served with pita bread, diced tomatoes, onions, and tzatziki sauce on a beige plate, with a tomato on a wooden board.

Grilled Lamb Souvlaki

35 min • Easy to Moderate • 4 to 6 servings

Berry mousse dessert in a bowl topped with blackberries, with more mousse in a tin and fresh blackberries in a glass jug nearby.

Blackcurrant semi freddo ice cream

10 min • Easy • 4 to 6 servings

Freshly baked cookies on a plate next to a boot-shaped cup of milk in a cozy kitchen setting.

Grandma’s molasses krinkles

32 min • Easy • 48 servings

Freshly baked chocolate chip cookies on a white plate with a wooden spoon, mixing bowl, and cooling rack in the background.

Chewy chocolate chip cookies

34 min • Easy • 36 servings

Golden-brown vegetable strudel filled with diced vegetables and tofu on a beige plate, knife and olive oil in the background.

Phyllo Vegetable Strudels

60 min • Moderate • 4 servings

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