Ma Cuisine

work by Escoffier

Written by

The Information Architects of Encyclopaedia Britannica

Last updated

June 30, 2026

Quick Summary

Ma Cuisine is a cookbook by Auguste Escoffier, published in 1934. Escoffier, a renowned French chef, is credited with modernizing and codifying French cuisine, earning him the title "king of chefs and the chef of kings".1

In Ma Cuisine, Escoffier presented thousands of recipes and menus, organizing them according to the order of presentation in a meal. This work, along with his earlier Le Guide culinaire, helped to standardize French gastronomy and influenced professional kitchens worldwide. Escoffier also revolutionized kitchen organization by implementing the brigade de cuisine system, a hierarchical structure that specialized roles within the kitchen staff, leading to greater efficiency and streamlined operations.1

Summary created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.

2 Britannica Sources

Ask Britannica AI about this topic

Britannica doesn't have a full article on this topic, so we've curated a list of our relevant coverage.

Auguste Escoffier
Publications
…“The Book of Menus”); and Ma cuisine (1934; “My Cuisine”). His ideas about the organization of professional kitchens were widely disseminated through Larousse Gastronomique (1938), a definitive work on classical French cuisine by Escoffier’s friend Prosper Montagné, a noted chef. Escoffier’s memoir, Souvenirs inédits (1985; Memories of My Life), was…
Read More
…“The Book of Menus”); and Ma cuisine (1934; “My Cuisine”). His ideas about the organization of professional kitchens were widely disseminated through Larousse Gastronomique (1938), a definitive work on classical French cuisine by Escoffier’s friend Prosper Montagné, a noted chef. Escoffier’s memoir, Souvenirs inédits (1985; Memories of My Life), was…
Read More

gastronomy
The great French chefs
…wrote—Le Livre des menus (1924), Ma Cuisine (1934), and Le Guide culinaire (1921), written in collaboration with Gilbert—in which he codified the French cuisine in its modern form, setting down thousands of menus and clarifying the principles of French gastronomy. With the great hotel entrepreneur César Ritz, he established a…
Read More
…wrote—Le Livre des menus (1924), Ma Cuisine (1934), and Le Guide culinaire (1921), written in collaboration with Gilbert—in which he codified the French cuisine in its modern form, setting down thousands of menus and clarifying the principles of French gastronomy. With the great hotel entrepreneur César Ritz, he established a…
Read More