Culinary Collection

Auguste Escoffier
AUGUSTE ESCOFFIER French Chef. Director of Kitchen for many large Hotels. Known for his culinary innovations

Brussels sprouts (Brassica oleracea) on a wooden surface

Salt grains and ground peppercorn, SEM
Salt grains and ground peppercorn, coloured scanning electron micrograph (SEM). Each salt (sodium chloride) crystal (white) is composed of a cubic lattice of sodium and chloride ions

Coriander (Corandrum sativum). This plant is a member of the parsley (Apiaceae) family and is used as a flavouring in cooking

Parsnip (Pastinaca Tender and True )
Organic parsnip (Pastinaca sativa Tender and True ) with top stalk sliced off

Grated spices. Ginger on a grater next to chopped red chilli, chopped chilli and whole ginger

Coffee, Coffea arabica, close up of flower with beans forming behind

CPD_FV39
Curcuma longa Turmeric Orange subject White b/g

Joseph Berchoux - 2
JOSEPH BERCHOUX French poet who sang the praises of the culinary art in his poem La Gastronomie. Date: 1765 - 1839

Pandan (Pandanus amaryllifolius)
Pandan plant (Pandanus amaryllifolius). The leaves of this plant are used as a flavouring in a variety of Southeast Asian dishes. Photographed on Sangalaki Island, in Kalimantan, Indonesia

Hearts ease, Viola tricolor. Close up
2220 Hearts ease, Viola tricolor. Close up

Interior of a jacal (shack). 1853. Oil. MEXICO

MH_0034
Capsicum annuum Scotch bonnets Chilli - Scotch bonnet chilli Mixed colours subject

Picture No. 11980604
Yellow Chanterelle close up Sweden Date:

Susi - with girl, mixing bowl and kitten. 1950s

Assortment of spices, which are used as flavourings for food

Green chilli peppers (Capsicum sp.)

Cover design, Over 120 Ways of Using Bread for tasty and delightful dishes. Showing a woman in her kitchen, enjoying some of the results of her baking. Date: circa 1940s

Red lentils

Italy, Sicily, Marsala. Baked Apples served at the Capo Lilybeo Restaurant

Red and green chilli peppers (Capsicum sp.)

Chives (Allium schoenoprasum); rare in UK, and widely grown in herb gardens
ROG-12668 Chives rare in UK, and widely grown in herb gardens Allium schoenoprasum Bob Gibbons Please note that prints are for personal display purposes only and may not be reproduced in any way

dianthus barbatus temarisou, carnation, green trick series
4390 Carnation - Green trick series Dianthus barbatus Temarisou

Berber tea for sale in the souks markets of Marrakech, Morocco

Traditional cheese from the Serra da Estrela region, Portugal

Nutmeg: Myrsitica fragrans, showing fruit containing nut surrounded by ari, the source of mace
533363 Nutmeg: Myrsitica fragrans, showing fruit containing nut surrounded by ari, the source of mace. Hand-coloured engraving c1798; (add.info.: Nutmeg: Myrsitica fragrans)

Asparagus, Asparagus officinalis
5855145 Asparagus, Asparagus officinalis; (add.info.: Asparagus, Asparagus officinalis. Handcoloured copperplate stipple engraving from Jussieu's "Dictionary of Natural Science,")

French culinary poster showing edible and poisoness mushrooms, 1896
3480803 French culinary poster showing edible and poisoness mushrooms, 1896; (add.info.: 1896 French culinary poster showing edible and poisoness mushrooms.); Universal History Archive/UIG.

Black Pepper (Piper nigrum) native to Malabar Coast of India. Berries of perennial climbing vine one of earliest known
531546 Black Pepper (Piper nigrum) native to Malabar Coast of India. Berries of perennial climbing vine one of earliest known spices. From John Parkinson Theatrum Botanicum, 1640

Cayenne Pepper plant (Capsicum) native to tropical America. Seed pods dried and ground to produce pungent spice
531668 Cayenne Pepper plant (Capsicum) native to tropical America. Seed pods dried and ground to produce pungent spice. 16th century (engraving); Universal History Archive/UIG.

Garlic, Allium sativum
5855094 Garlic, Allium sativum; (add.info.: Garlic, Allium sativum. Handcoloured botanical illustration drawn by G. Reid and engraved on steel from John Stephenson)

Olive Kline, between c1915 and c1920. Creator: Bain News Service
Olive Kline, between c1915 and c1920.

The cook and his wife, c.1496. Creator: Dürer, Albrecht (1471-1528)
The cook and his wife, c.1496. Private Collection

The flying Chief Cook, Caricature of the Culinary Art. Creator: Sieben, Gottfried (1856-1918)
The flying Chief Cook, Caricature of the Culinary Art. Private Collection

The Specialists' Verdict: Only Riess Dishes, 1930s. Creator: Anonymous
The Specialists' Verdict: Only Riess Dishes, 1930s. Private Collection

The New York Sunday herald. Nov. 28th. c1895. Creator: Charles Hubbard Wright
The New York Sunday herald. Nov. 28th. c1895

Poster in agricultural exhibit. South Louisana Fair, Donaldsonville, Louisiana, 1938-10. Creator: Russell Lee
Poster in agricultural exhibit. South Louisana Fair, Donaldsonville, Louisiana, 1938-10

Kitchen utensils, from a trade catalogue of domestic goods and fittings, c
STC174291 Kitchen utensils, from a trade catalogue of domestic goods and fittings, c.1890-1910 (colour litho) by English School; Private Collection; The Stapleton Collection; English, out of copyright

For Rhubarb Forcing
Rhubarb, Rheum rhabarbarum, A small plant in front of four terracotta forcing pots beside a crumbly brick wall

JN_0094
Rosa - variety not identified Rose Pink subject

durio zibethinus, durian
Durio zibethinus Durian Brown subject

citrus reticulata, citrus paradisi. tangelo, ugli fruit, green subject
Citrus reticulata, Citrus paradisi, Tangelo, Ugli fruit, Green subject

Rose, Damask rose, Rosa damascena
Damask rose, Rosa damascena, with leaves and loose petals, with shadow and some soft focus

CS_3091
Citrus sinensis Orange Orange subject White b/g

Greek Feta Cheese and Olives in Oil, sprinkled with a lttle Oregano. Paleochora, South Crete, Greece

Traditional christmas sweets (cuscuroes), Portugal

Brazil. Traditional Food. 2 Delicious Cheese Bread Rolls, Pao de Queijo

Louisiana, New Orleans, Jackson Square, French Quarter, cafe table with breakfast, eggs hussarde
2030-308306-01

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"Culinary Delights: Exploring the Art of Gastronomy with Auguste Escoffier and Exquisite Ingredients" Indulge in a culinary journey inspired by the legendary Auguste Escoffier, as we uncover the secrets behind his iconic dishes. From delicate Charlotte potatoes that melt in your mouth to perfectly seasoned Salt grains and ground peppercorn, every element is meticulously crafted for an unforgettable dining experience. Discover the humble yet flavorful Parsnip (Pastinaca Tender and True), which adds depth to any dish with its earthy sweetness. And don't forget about Brussels sprouts (Brassica oleracea), transformed into a delectable side with just the right amount of crunch. Enhance your creations with aromatic Coriander or experiment with grated spices like MH_0034 for a burst of flavor that will tantalize your taste buds. For those seeking a caffeine kick, explore the rich aroma of Coffea arabica coffee beans, carefully brewed to perfection. Delve into history as we pay homage to Joseph Berchoux - 2, whose culinary expertise continues to inspire chefs worldwide. And let's not overlook Pandan (Pandanus amaryllifolius), known for its vibrant green color and unique fragrance that elevates both sweet and savory dishes. As you savor each bite, take a moment to appreciate nature's beauty captured in close-up shots of Hearts ease Viola tricolor petals – adding visual appeal alongside gastronomic pleasure. Embark on this culinary adventure where tradition meets innovation, guided by these hints from renowned figures and ingredients that promise nothing short of extraordinary flavors.