"Good cooking is the foundation of true happiness," said Auguste Escoffier the first executive chef of the Ritz Hotel, Paris. Today, the École Ritz Escoffier pays tribute to the great chef by teaching the art of French cooking to amateurs and seasoned professionals alike.This book celebrates the values prized by Escoffier and by hotelier César Ritz: professionalism, creativity, and conviviality. An absolute must for anyone seeking to improve their knowledge and techniques, the book includes 100 recipes for meat, fish, vegetables, foie gras, pasta and rice, international dishes, and desserts.