He left a legacy in writing that is the "Guide to Modern Cookery" - a reference book, not only on recipes but also allows an insight into the thinking of a great chef

Escoffier was one of the Chefs who inspired Gordon Ramsay. He Said "Chefs do use cook books - it is a myth that they don't" and Ramsay owns up to using Escoffier as a reference book.

It is also an interesting piece of history is that Escoffier was also a father of fast food for his generation too!!

Steam had brought transport, and transport brought a culture of short term visitors who wanted to eat fast!- They no longer wanted the long drawn out meals of a bygone age.

Escoffier says: Palatial hotels were built, sumptuous restaurants were opened. Modern society contracted the habit of partaking of light suppers in these places, after the theatres of the Metropolis had closed; and the well-to-do began to flock to them on Sundays, in order to give- their servants the required weekly rest."

He concludes of the need for fast service and the huge changes he brought about to cater for the new generation "Circumstances ordained that I should be one of the movers in this revolution, and that I should manage the kitchens of two establishments which have done most to bring it about." It was not just recipes that changed - but the organization of restaurants too.

So Escoffier became a father of fast food for his generationreplacing long drawn out dining with rapid meals, and procedures. And he documented these in the Guide Culinaire. He said:

I therefore venture to suppose that a book containing a record of all the changes which have come into being in kitchen work ? changes where of I am in a great part author - For it was only with the view of meeting the many and persistent demands for such a record that the present volume was written?

The guide is now available free in downloadable form and is a fascinating insight not just into cookery methods, but also into history.