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... ularized and updated traditional French cooking methods.
Much of Escoffier's technique was based on that of Marie-Antoine Careme, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernize Careme's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces.
In his later years, he established the Escoffier to pass his teachings. It's been more than one hundred and sixty year with many famous chef trained h ...
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