Escoffier: The King of Chefs
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. His partnership with the hotelier Cesar Ritz established a tradition of superb cooking as an essential part of the luxury hotel, at the same time making dining in public respectable for women. Escoffier also revolutionised the way food was presented, popularising his repertoire in a series of hugely successful cookery books
Kenneth James traces Escoffier's career, from its humble origins on the French Riviera to Paris, London and New York. He shows what made the cuisine at the Savoy and the Carlton so outstanding, as well as drawing a personal culinary portrait of a chef of genius. 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 and includes the story of the first peach melba and the defnitive guide to preparing lobster.
This bok is a must-buy in the age of celebrity chefs such as Emeril Lagasse, Rocco DiSpirito, Jamie Olivier, Gordon Ramsey and Egon Ronay.
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Escoffier: The King of ChefsUser 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
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Auguste Escoffier 1955 Auguste says Auguste wrote Auguste's birds Bouniol butter Cúsar Cannes Carlton Hotel Carnet d'Epicure century Cesar Ritz Champagne chef de cuisine chicken clients coffee cream culinary D'Oyly Carte Delphine dining dinner dish dodine eggs Elizabeth David England English Escoffier's Eugene Herbodeau fish flavour foie gras forcemeat France French Cooking French cuisine frogs Georges Auguste Escoffier Gilbert Grand Hotel Guide Culinaire Herbodeau and Paul Ibid Ithurbure kitchen L'Art Culinaire later Le Guide Culinaire lobster London maitre Marie-Louise Ritz meal meat menu Metz Monsieur Monte Carlo Moulin Rouge Nice Notes to Interlude Paris Paul Thalamas peach Peche Melba perhaps Petit Moulin Rouge Pierre Poularde Prince of Wales Prussians recipes restaurant Richard D'Oyly Carte Ritz Hotel roast Sarah Bernhardt sauce Savoy Hotel season served soup Souvenirs Inedits 1985 staff taste tomato took tripe truffles Veloute Villeneuve-Loubet wine