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- '''Georges Auguste Escoffier''' (1846-1935) set standards for classical [[French cuisine]], but had a br | title = Auguste Escoffier, Memories of my Life6 KB (897 words) - 17:00, 14 July 2024
- #REDIRECT [[Auguste Escoffier]]31 bytes (3 words) - 14:36, 9 July 2010
- 147 bytes (18 words) - 19:57, 17 December 2009
- Auto-populated based on [[Special:WhatLinksHere/Auguste Escoffier]]. Needs checking by a human.542 bytes (71 words) - 17:00, 14 July 2024
Page text matches
- #REDIRECT [[Auguste Escoffier]]31 bytes (3 words) - 14:36, 9 July 2010
- #REDIRECT [[Auguste Escoffier]]31 bytes (3 words) - 14:36, 9 July 2010
- ...ch cuisine was codified in the 20th century by [[Auguste Escoffier|Georges Auguste Escoffier]] to become the modern version of ''[[haute cuisine]]''. Escoffier's major2 KB (271 words) - 07:00, 19 August 2024
- {{r|Auguste Escoffier}}317 bytes (39 words) - 10:42, 21 September 2024
- {{r|Auguste Escoffier}}476 bytes (68 words) - 17:00, 12 July 2024
- '''Georges Auguste Escoffier''' (1846-1935) set standards for classical [[French cuisine]], but had a br | title = Auguste Escoffier, Memories of my Life6 KB (897 words) - 17:00, 14 July 2024
- Auto-populated based on [[Special:WhatLinksHere/Auguste Escoffier]]. Needs checking by a human.542 bytes (71 words) - 17:00, 14 July 2024
- {{r|Auguste Escoffier}}2 KB (273 words) - 05:18, 31 March 2024
- ...classical preparation of it, as elaborated by 19th-century chefs such as [[Auguste Escoffier]] for such dishes as ''Suprêmes de Volaille Jeannette'', began with a whit4 KB (699 words) - 12:39, 8 July 2011
- ...e]]'' at the Ritz-Carlton's roof-garden restaurant.<ref name="NYTimes"/> [[Auguste Escoffier]] oversaw the inauguration of the restaurant.<ref name="Claiborne"/> Diat i22 KB (3,265 words) - 08:50, 10 July 2024
- ...ly was a competent cook, telling, in his autobiography, of working under [[Auguste Escoffier]] at the Carlton Hotel.<ref name = NYT1969-09-04>{{citation54 KB (8,445 words) - 17:00, 28 August 2024