Escoffier: The King of Chefs

Front Cover
A&C Black, Nov 1, 2002 - History - 319 pages
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.
 

Contents

1 Origins
1
2 A Foot on the Ladder
17
3 Cooking under Fire
29
4 Prisoners Dilemma
47
5 Rat au Vin
61
6 A Goal Achieved
71
7 César Ritz
87
8 Marriage
99
13 The Carlton
169
14 The Summit
185
15 Celebrity
207
16 Phoenix
227
17 The Great War
247
18 Retirement
259
Notes
275
Glossary
291

9 Climbing
107
10 The Savoy
125
11 High Society
141
12 Fall and Rise
159
Bibliography
299
Index
305
Copyright

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About the author (2002)

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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