Escoffier信息详情
n.艾斯可菲（法国名厨）
optical telescope───[光]光学望远镜
escort alligator alternatives───护航短吻鳄替代品
dray prescott books───德雷普雷斯科特图书
alfresco situation───户外环境
telescopically sight───望远镜瞄准器
aperture spherical radio telescope───孔径球面射电望远镜
cased telescoped───套管伸缩式
telescopic batons───伸缩式警棍
dak prescott ankle───达克·普雷斯科特脚踝
escorts classified add in detroit───在底特律押送机密附加
French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine.───法国菜是编入20世纪的乔治·奥古斯特·埃斯科菲耶，成为现代版的高级菜肴。
Escoffier's major work, however, left out much of the regional character to be found in the provinces of France.───埃斯科菲耶的主要工作，然而，离开了大量的区域特点，以找到在各省的法国。
French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine.
Georges Escoffier modernized old French food into Haute Cuisine starting in the late 1800s. He did this in his book Le Guide Culinaire.