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other homeowners followed suit or sold their properties to others as commerce intruded
roast chickens
His restaurants
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As he accepted $1 for it he remarked cheerfully
Auguste Escoffier, The Carlton, London 1909 Sizes:50x76cm (20x30 inch) Archival Print (Unframed) other homeowners followed suit orThe legendary chef Georges Auguste Escoffier, born in France in 1846, had an important gastronomic philosophy: keep it simple. This was unusual in the 19th century when eating was all about excess and extravagance to cover up poor standards of food preparation. Escoffier made many revolutionary changes in restaurant kitchens. He simplified over complicated dishes to let flavors shine through, introduced the concept of a disciplined and highly
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