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. Kenneth James traces Escoffier’s career, from his humble origins on the French Riviera to Paris, London, and New York. 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. |
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 |
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Common terms and phrases
Auguste Escoffier 1955 Auguste wrote Auguste's birds Bouniol butter Café Cannes Carlton Hotel Carnet d'Epicure century César Ritz Champagne chef de cuisine chicken 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 Gilbert Grand Hôtel Guide Culinaire Herbodeau and Paul Ibid intentionally left blank Ithurbure kitchen L'Art Culinaire later Le Guide Culinaire lobster London maître Marie-Louise Ritz meal meat menu Metz Montagné Monte Carlo Moulin Rouge Nice Notes to Interlude Paris Paul Thalamas peach Pêche Melba perhaps Petit Moulin Rouge 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 truffles Villeneuve-Loubet wine