Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauces, for not only must the latter flatter the palate, but they must also very in savour, consistence, and viscosity, in accordance with the dishes they accompany.

Auguste Escoffier

Categorized in : Work Important Preparation Experience

Original, in French: La bonne cuisine est la base du véritable bonheur.

Auguste Escoffier

cuisine good-food foundation

The workman mindful of success, therefore, will naturally direct his attention to the faultless preparation of his stock, and in order to achieve this result, he will find it necessary not merely to make use of the freshest and finest goods, but also to exercise the most scrupulous care in their preparation, for, in cooking, care is half the battle.

Auguste Escoffier

cooking exercise order

Good food is the foundation of genuine happiness.

Auguste Escoffier

cuisine culinary foundation

The greatest dishes are very simple.

Auguste Escoffier

culinary cooking simple

People who do not accept the new, grow old very quickly.

Auguste Escoffier

grows accepting people

Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite.

Auguste Escoffier

ease heart food

Above all, keep it simple.

Auguste Escoffier

keep-it-simple simplicity simple

Indeed, stock is everything in cooking. Without it, nothing can be done.

Auguste Escoffier

cooking done

Good food is the basis of true happiness

Auguste Escoffier

true-happiness bases good-food

So long as people don't know how to eat they will not have good cooks.

Auguste Escoffier

food long people

Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention.

Auguste Escoffier

perfection food attention

Fish without wine is like egg without salt.

Auguste Escoffier

salt eggs wine

Rice is the best, the most nutritive and unquestionably the most widespread staple in the world.

Auguste Escoffier

staples rice world

Novelty is the universal cry - novelty by hook or by crook! It is an exceedingly common mania among people of inordinate wealth to exact incessantly new or so-called new dishes.

Auguste Escoffier

new wealth cry people

The painter, sculptor, writer, and musician are protected by law. So are inventors. But the chef has absolutely no redress for plagiarism on his work; on the contrary, the more the latter is liked and appreciated, the more will people clamour for his recipes.

Auguste Escoffier

law work people chef

Any sauce whatsoever should be smooth, light (without being liquid), glossy to the eye, and decided in taste. When these conditions are fulfilled, it is always easy to digest, even for tired stomachs.

Auguste Escoffier

tired light eye easy

Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.

Auguste Escoffier

bad good cooking work

What feats of ingenuity have we not been forced to perform, at times, in order to meet our customers' wishes? Those only who have had charge of a large, modern kitchen can tell the tale.

Auguste Escoffier

wishes meet tell kitchen

Everything is so unstable in these times of progress at any cost, and social customs and methods of life alter so rapidly, that a few years now suffice to change completely the face of usages which, at their inception, bade fair to outlive the age - so enthusiastically were they welcomed by the public.

Auguste Escoffier

face change age life

Jellies are to cold cookery what consommes and stock are to hot. If anything, the former are perhaps more important: for a cold entree - however perfect it may be in itself - is nothing without its accompanying jelly.

Auguste Escoffier

nothing important perfect hot