From: Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the Leisure Class (2018), by Luke Barr:
“The disaster at the Savoy had caught (Escoffier) entirely off guard.
…the book was more than a record of his recipes: it was a way to lay claim to his reputation, to document the changes and advances he had brought to modern restaurant cooking, to establish his place in the pantheon of chefs…Marie-Antoine Careme, of course, was the godfather of grand French cooking…In the 1850s, Urbain Dubois and Emile Bernard had helped popularise service a la Russe…(they) had published their important cookbook, La Cuisine Classique, in 1856…
…Both Careme and Dubois had spent their careers working in private, often royal kitchens (Careme for Napoleon and Talleyrand, Dubois for Prince Orlov of Russia and the Prussian Hohenzollern dynasty), whereas Escoffier had always worked in restaurants…”
…Escoffier, meanwhile, finished Le Guide Culinaire in November 1902 and published it in France in 1903. Translations soon followed: German, Italian, Swedish, Danish. The English edition was pared down to about three thousand recipes from the original five thousand, and published in England and America as A Guide to Modern Cookery.
The success of the book was everything he’d hoped for, cementing his reputation as the foremost chef of his time…”