Resources where to find the cookbooks, equipment, spices, ingredients, and necessary items to cook the recipes in Escoffier At Home.




Grant Achatz, Dave Beran & Nick Kokonas. Next Restaurant Paris 1906. eBook: Achatz, LLC, 2011.

Simone Beck, Louisette Bertholle & Julia Child. Mastering the art of French cooking, in two volumes. New York: Alfred A. Knopf, 1961.

Auguste Escoffier. Le guide culinaire: aide-mémoire de cuisine pratique. First edition. Paris: Bibliotheque Professionnelle, 1903.

Auguste Escoffier. A guide to modern cookery. Abridged English translation of second French edition [1907]. London: William Heinemann, 1907.

Auguste Escoffier. H.L. Cracknell & R.J. Kaufmann, transl. Le guide culinaire: the complete guide to modern cookery. First English translation of full French fourth edition [1921]. Oxford: Butterworth-Heinemann Limited, 1979.

Charles Elmé Francatelli. The cook’s guide, and housekeeper’s & butler’s assistant: a practical treatise on English and foreign cookery in all its branches. London: Richard Bentley, 1867.

Richard Dolby. The cook’s dictionary, and house-keeper’s directory: a new family manual of cookery and confectionery. London: H. Colburn and R. Bentley, 1830.

Jules Gouffé. Le livre de cuisine: comprenant la cuisine de ménage et la grande cuisine. Paris: Librairie Hatchett, 1884.

Jules Gouffé. Alphonse Gouffé, transl. The royal cookery book. London: Sampson Low, Son, and Marston, 1869.

Thomas Keller. The French Laundry cookbook. New York: Artisan, 1999.

Pierre Jean-Baptiste Le Grand d’Aussy. Jim Chevallier, transl. A history of coffee and other refreshments in early modern France. eBook: Chez Jim Books, 2013. Translated and edited from Pierre Jean-Baptiste Le Grand d’Aussy. Histoire de la vie privée des François: depuis l’origine de la nation jusqu’à nos jour. Paris: P.D. Pierres, 1782.

Jerry Thomas. How to mix drinks, or, the bon-vivant’s companion. New York: Dick and Fitzgerald, 1865.


Resources for Ingredients


Gelatin sheets, arrowroot, agar agar

Oregon Mushrooms
Fresh, frozen and dried mushrooms, truffles, morels and black trumpets. Fresh huckleberries.


Resources for Spices