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From "A guide to modern cookery" by Escoffier, A. (Auguste)
The Westminster Gazette's Reviewer
A book reviewer for 'The Westminster Gazette'
Core Belief
"Cookery books can be sources of wisdom and intellectual stimulation, comparable to philosophical works."
Worldview
Sees cookery as a combination of art, science, and intellectual pursuit.
Personality
Intellectual and enthusiastic, comparing the book to a classic work and emphasizing its wisdom and fresh information.
In Their Own Words
"Even as you take up the volume a sense of pleasurable anticipation takes possession of you... A little reading will soon show you that it is as full of sound wisdom, and of fresh and interesting information, as Brillat-Savarin’s “Physiologie du Goût”."
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