Escoffier: The King of ChefsAuguste 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. |
Contents
A Foot on the Ladder | 17 |
3 | 26 |
Lobster Tales | 39 |
Prisoners Dilemma | 47 |
Solea Solea and Other Flatfish | 55 |
Rat au Vin | 61 |
Take Six Eggs | 67 |
Four and Twenty Blackbirds | 79 |
Fall and Rise | 159 |
Little Devils | 167 |
Out of the Jungle | 179 |
The Summit | 185 |
Peaches | 199 |
15 | 205 |
Celebrity | 207 |
Pommes dAmour | 223 |
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Common terms and phrases
Auguste Escoffier 1955 Auguste says Auguste wrote Auguste's birds Bouniol butter Café Cannes Carlton Hotel Carnet d'Epicure century César Ritz Champagne chef de cuisine chicken clients coffee cream culinary D'Oyly Carte Delphine dining dinner dish dodine eggs Elizabeth David England English Escoffier's Eugéne Herbodeau fish flavour foie gras forcemeat France French Cooking French cuisine frogs Georges Auguste Escoffier Grand Hôtel Guide Culinaire Herbodeau and Paul Ibid Ithurbure kitchen L'Art Culinaire later Le Guide Culinaire lobster London maître Marie-Louise Ritz meal meat menu Metz Modern Cookery Monsieur Montagné Monte Carlo Moulin Rouge Notes to Interlude Paris Paul Thalamas peach Pêche Melba perhaps Philéas Gilbert Pierre Poularde Prince of Wales Prosper Montagné Prussians recipes restaurant Ritz Hotel roast Sarah Bernhardt sauce Savoy Hotel season served soup Souvenirs Inédits 1985 staff taste tomato took tripe truffles Villeneuve-Loubet wine