August Escoffier (1847-1935) developed the chefs coke and sanitation, as well as the brigade system. He broke down the kitchen into small stations where people concentrated and were extremely skilled at that station (sauté, pastry, roaster, ect). This man rejected the "general confusion" of the old menus where quantity was emphasized, and focused on quality. His book, Le Guide Culinaire, arranges recipes in a simple system based on main ingredients and the cooking methods. My Chef said the 1936 translation is the best version to read, and it's really only important to read the first 300 pages since that is his philosophy. The library at Sullivan only had the translated 1976 version, so that is where I will start. Even on amazon, I couldn't find the 1936 copy. Excited to gain knowledge of where our modern kitchen methods started and become an ultimate chef!
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