Escoffier: The King of Chefs

Author: Kenneth James
Publisher: Bloomsbury Academic (May 2, 2003)
ISBN: 978-1-85-285396-9

Auguste Escoffier (1846 -1935) was the first modern celebrity chef.His clientele included royalty as well as leaders of society and fashion. This book traces his career from his humble origins on the French Riviera to Paris, London and New York. Acknowledged already during his lifetime as the greatest chef in the world, with the hotelier César Ritz, he changed the way we eat and the way food is presented. Together they established a tradition of superb cooking. They were also instrumental in making dining in public respectable for women. Escoffier popularised his repertoire in a series of hugely successful cookery books. He shows what made the cuisine at the Savoy and the Carlton so outstanding, as well as drawing a persona: a 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 lasting influence and strongly held views.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s