Escoffier: The King of Chefs

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Bloomsbury Academic, 2002 - History - 319 pages
4 Reviews
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.

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Review: Escoffier: The King of Chefs

User Review  - Ross - Goodreads

Such a fascinating life. This book that might seem kind of esoteric and of interest only to somebody with a real food fetish, but it was really an engaging story. Read full review

Review: Escoffier: The King of Chefs

User Review  - Goodreads

Such a fascinating life. This book that might seem kind of esoteric and of interest only to somebody with a real food fetish, but it was really an engaging story. Read full review

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About the author (2002)

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

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