<P> Escoffier died on 12 February 1935, at the age of 88, two weeks after his wife Delphine . </P> <P> Escoffier is especially praised in the small town of Palm City, Florida, more commonly known as "America's French Kitchen ." The annual French Sauce Competition is held here, where aspiring home chefs compete to produce the best béchamel, espagnole, hollandaise, tomato, and veloute sauces . </P> <Ul> <Li> Le Traité sur L'art de Travailler les Fleurs en Cire (Treatise on the Art of Working with Wax Flowers) (1886) </Li> <Li> Le Guide Culinaire (1903) </Li> <Li> Les Fleurs en Cire (new edition, 1910) </Li> <Li> Le Carnet d'Epicure (A Gourmet's Notebook), a monthly magazine published from 1911 to 1914 </Li> <Li> Le Livre des Menus (Recipe Book) (1912) </Li> <Li> L'Aide - memoire Culinaire (1919) </Li> <Li> Le Riz (Rice) (1927) </Li> <Li> La Morue (Cod) (1929) </Li> <Li> Ma Cuisine (1934) </Li> <Li> 2000 French Recipes (1965, translated into English by Marion Howells) ISBN 1 - 85051 - 694 - 4 </Li> <Li> Memories of My Life (1996, from his own life souvenirs, published by his grandson in 1985 and translated into English by L. Escoffier, his great - granddaughter - in - law), ISBN 0 - 471 - 28803 - 9 </Li> <Li> Les Tresors Culinaires de la France (2002, collected by L. Escoffier from the original Carnet d'Epicure) </Li> </Ul> <Li> Le Traité sur L'art de Travailler les Fleurs en Cire (Treatise on the Art of Working with Wax Flowers) (1886) </Li>

Who is widely known as the father of modern cuisine