What would have happened if Auguste Escoffier had not had the idea to write the recipes?

Introducción

Food is a very important element in modern times, as there are many restaurants of different categories from different cultures, a few years ago sushi ceased to be an exclusively Japanese food to become the favorite food of people from abroad, thus marketing much more this type of food. Today, food is not only a necessity, it has also become a very prominent element in stories and other types of publication media, fads like; take a photo of the food before you start eating it and publishing it, or also as many youtubers and famous people from different media do, recording yourself eating food from different places further culturizing people who do not know that type of food, in addition to all this Food serves much more than just nourishing itself while serving as entertainment, videos in which some friends appear asking in a restaurant for a hamburger filled with ice cream, food which at first glance looks very unpleasant for many but for good luck of these boys the hamburger seemed delicious this implies that they do not always have to follow the traditional formats of meals, here the saying would apply perfectly; "don't judge a book by its cover" although in this case it would be "don't judge a food by its appearance"

Would anyone else have taken the recipes' credits or would today's cooking be more primitive?

Escoffier's contributions occur when he made “haute cuisine”, known in Spanish as haute cuisine, a philosophy created by Antoine Carême that governed the culinary world of the time, more efficient, simplified and improved in many aspects.

His style was characterized by efficiency and simplicity. This feature was present in the preparation of dishes, changing the elaborate garnishes for subtle preparations based on vegetables and simple plating.

Recognition

• Escoffier changed the course of gastronomy with his outstanding contributions, apart from receiving numerous awards and going down in history, he had important assignments.
• In 1920 he received the "Legion of Honor", the most important of the French recognitions. This is granted to those who leave the name of the country high. In this way, he became the first Chef to receive it. Likewise, he was the first honoree of this branch with the appointment of "Officer of the Legion" in 1928 at the Orsay Palace.
• Due to his visionary culinary reform and fame among high society, Auguste Escoffier was known as "the king of chefs and the chef of kings", even receiving praise from Emperor Wilhelm II himself.
• He spread culinary art to a great extent, both with the publication of books and magazines and with the training of new chefs, who would be the future of French cuisine.
• He created a monetary support program for retired cooks and a social aid program for the poor. To help cooks who were in trouble, he also published the Mutual Assistance Project for the Extinction of Pauperism in 1910.

The most outstanding recipes were:

• The Suzettes pancakes (drizzled with citric orange syrup and liqueur).
• Olga broth (broth of aromatic herbs, beef, port and scallops).
• Jeannette chicken (chicken breasts tastefully seasoned).
• The Réjane salad (made of potatoes, asparagus and truffles bathed in vinaigrette).
• The filet mignon Lili (beef medallions accompanied by vegetables and covered with a delicious wine-based sauce).
• Derby chicken (stuffed with rice, foie gras, truffles and cooked on the grill).