Escoffier: The King of Chefs

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A&C Black, 2006 - History - 319 pages
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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 Chefs

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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

Contents

Origins
1
A Drink to Open the Mind
7
A Foot on the Ladder
17
Primeval Soup
25
Cooking under Fire
29
Lobster Tales
39
Prisoners Dilemma
47
Solea Solea and Other Flatfish
55
Climbing
107
The Strand
121
The Savoy
125
The Princely Frog
135
The Frying Pan
155
Little Devils
167
Out of the Jungle
179
Peaches
199

Rat au Vin
61
Take Six Eggs
67
A Goal Achieved
71
Four and Twenty Blackbirds
79
Cesar Ritz
87
What Goes with a Trou Normand?
95
Marriage
99
Faites vos Jeux
105
Pommes dAmour
223
Dodine and the Duck
239
Invocation
257
Notes
275
Glossary
291
Bibliography
299
Index
305
Copyright

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About the author (2006)

Kenneth James is a former Director of Scientific Defence at the Ministry of Defence. He has a long-standing interest in cooking and its history.

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