Escoffier: The King of Chefs

Front Cover
A&C Black, 2002 - History - 319 pages
1 Review
Auguste Escoffier (1846 -1935) was the first great star of modern cooking. Acknowledged during his lifetime as the greatest chef in the world, his clientele included Edward VII and Kaiser Wilhelm II, as well as the leaders of society and of fashion. Kenneth James traces Escoffier s career, from his humble origins on the French Riviera to Paris, London, and New York. Escoffier: The King of Chefs also presents the dishes, from eggs to lobster, on which Escoffier had both a lasting influence and strongly held views.
  

What people are saying - Write a review

Escoffier: The King of Chefs

User Review  - Not Available - Book Verdict

To people who enjoy food-especially those who like to cook-the name Escoffier is magic. Universally acknowledged for making French cooking the world's premier cuisine, this master of foie gras ... Read full review

Review: Escoffier: The King of Chefs

User Review  - Mark Poons - Goodreads

A lot of detail but not much insight. Read full review

Contents

A Drink to Open the Mind
7
A Foot on the Ladder
17
Primeval Soup
25
Lobster Tales
39
Prisoners Dilemma
47
Solea Solea and Other Flatfish
55
Rat au Vin
61
Take Six Eggs
67
The Frying Pan
155
Fall and Rise
159
Little Devils
167
Out of the Jungle
179
The Summit
185
Peaches
199
Celebrity
207
Pommes dAmour
223

Four and Twenty Blackbirds
79
Cesar Ritz
87
What Goes with a Trou Normand?
95
Marriage
99
Fflifes vos Jeux
105
The Strand
121
The Savoy
125
The Princely Frog
135
High Society
141
Phoenix
227
Dodine and the Duck
239
The Great War
247
Invocation
257
Notes
275
Glossary
291
Index
305
Copyright

Common terms and phrases

About the author (2002)

Kenneth James is former Director of Scientific Defence, Ministry of Defence.

Bibliographic information