Author: Kenneth James
Publisher: Bloomsbury Academic (May 2, 2003)
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.