| title | media type | | ISBN-13 | year of publica-
tion | other author(s) |
|---|
| 2000 Favourite French Recipes | Hardcover | | 978-1-85051-694-1 | 1991 |
| Auguste Escoffier: Memories of My Life | " | | 978-0-442-02396-6 | 1997 |
| Auguste Escoffier: Memories of My Life | " | | 978-0-471-28803-9 | 1996 |
| Chic | Paperback | | 978-0-470-00726-6 | 2005 | Lendal H. Kotschevar · National Restaurant Association Educational Foundation · Jacqueline Miller · David K. Hayes · Lea R. Dopson · The Culinary Institute of America (CIA) · John W. Fischer |
| Creams, Confections, and Finished Desserts Volume 2 | Hardcover | | 978-0-470-24409-8 | 1997 | Roland Bilheux |
| Decorations, Borders and Letters, Marzipan, Modern Desserts, Volume 4 | " | | 978-0-470-25000-6 | 1998 | " |
| Escoffier, 2nd Edition | " | | 978-0-08-096772-1 | 2011 |
| Escoffier | " | | 978-0-470-90027-7 | 2011 |
| Escoffier | " | | 978-0-7506-0288-4 | 1979 |
| Escoffier: A Guide To Modern Cookery: Edition II of II | Taschenbuch | | 978-3-95940-112-8 | 2015 |
| Escoffier: A Guide To Modern Cookery: Edition I of II | " | | 978-3-95940-111-1 | 2015 |
| Escoffier - Le Guide Culinaire: the First Complete Translation Into English: the Complete Guide to the Art of modern Cookery | Hardcover | | 978-0-8317-5478-5 | 1979 |
| Escoffier: The Complete Guide to the Art of Modern Cookery | " | | 978-0-471-29016-2 | 1979 |
| Guida alla grande cucina | Copertina flessibile | | 978-88-99898-66-3 | 2016 | Philéas Gilbert · Émile Fetu |
| Guida alla grande cucina | Copertina rigida | | 978-88-6710-007-1 | 2012 | Philéas Gilbert · Émile Fetu |
| Illustrated Escoffier: Recipes from the French Classic Tradition | Hardcover | | 978-0-517-63342-7 | 1987 | Anne Johnson |
| Kochkunstführer: Auguste Escoffier | Gebunden | | 978-3-8057-0384-0 | 1998 |
| L'Aide-Mémoire culinaire | Relié | | 978-2-08-120117-0 | 2006 |
| Le guide culinaire | Poche | | 978-2-290-11375-2 | 2015 |
| Le Guide culinaire | Broché | | 978-2-08-200483-1 | 2001 |
| Le guide culinaire: Aide-mémoire de cuisine pratique | Relié | | 978-2-08-122929-7 | 2009 |
| Ma cuisine | " | | 978-2-08-200093-2 | 1992 |
| Ma Cuisine | Hardcover | | 978-0-600-32442-3 | 1988 |
| Ma Cuisine: Edition 1 de 2: Auguste Escoffier l'original de 1934 | Taschenbuch | | 978-3-95940-142-5 | 2015 |
| Ma Cuisine: Edition 2 de 2: Auguste Escoffier l'original de 1934 | " | | 978-3-95940-143-2 | 2015 |
| Ma cuisine: Édition commentée et annotée par Pierre-Emmanuel Malissin | Broché | | 978-2-36504-298-7 | 2017 | Pierre-Emmanuel Malissin |
| Petits Fours, Chocolate, Frozen Desserts, Sugar Work, Volume 3 | Hardcover | | 978-0-470-24410-4 | 1998 | Roland Bilheux |
| Souvenirs culinaires | Poche | | 978-2-7152-3559-5 | 2014 |
| Souvenirs culinaires | Broché | | 978-2-7152-3236-5 | 2011 |
| Souvenirs inédits: 75 ans au service de l'art culinaire | " | | 978-2-86276-092-6 | 1999 |
| The Complete Guide to the Art of Modern Cookery | Hardcover | | 978-0-434-23901-6 | 1979 |
| The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes | " | | 978-0-517-50662-2 | 1969 |