Escoffier: The King of Chefs

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A&C Black, Jan 1, 2002 - 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. 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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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

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About the author (2002)

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

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