{"product_id":"op-memories-of-my-life","title":"OP: Memories of My Life","description":"\u003cp\u003e\u003cem\u003eVan Nostrand Reinhold, New York, 1997. Hardcover. Fine. First US printing.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAuguste Escoffier (1846–1935), without hyperbole, is the vector from which all modern French culinary technique stems. His book\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/escoffier-le-guide-culinaire\"\u003e\u003cem\u003e Le Guide Culinaire\u003c\/em\u003e\u003c\/a\u003e (1903) is required reading for culinary students learning the mother sauces, which Escoffier classified and defined, among all other classic French recipes. And, in fact, the very brigades in which those same cooks find themselves upon entering the workforce are the result of Escoffier’s own kitchen regimentation.\u003c\/p\u003e\n\u003cp\u003eFew cooks working professionally in European or American restaurants will be unfamiliar with Escoffier’s name, but many may not know the details of his life and career. \u003cem\u003eMemories of My Life\u003c\/em\u003e, first published in France in 1985, is his collected memoirs, which he fully intended to be published and read by his colleagues in the restaurant industry. \u003c\/p\u003e\n\u003cp\u003eThis\u003cstrong\u003e first US printing\u003c\/strong\u003e was expanded with even more material from the family archives and includes black and white photo inserts, recipes, and menus. Our copy is a Fine, unused hardcover. Captivating reading for professional cooks, especially.\u003c\/p\u003e","brand":"KNOP","offers":[{"title":"Default Title","offer_id":41302946840709,"sku":"Auguste Escoffier","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/Escoffier_memoriesofmylife.jpg?v=1754502775","url":"https:\/\/www.kitchenartsandletters.com\/products\/op-memories-of-my-life","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}