Escoffier: The King of Chefs

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A&C Black, 01.08.2006 - 319 Seiten
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 ... Vollständige Rezension lesen

Inhalt

Origins
1
A Foot on the Ladder
17
Cooking under Fire
29
Prisoners Dilemma
47
Rat au
61
A Goal Achieved
71
César Ritz
91
Marriage
99
Fall and Rise
159
The Carlton
169
The Summit
185
The Great War
247
Retirement
259
Notes
275
Glossary
291
Bibliography
299

Climbing
107
The Savoy
122

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Über den Autor (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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