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Escoffier : the king of chefs / Kenneth James.

By:

James, Ken, 1916- [author.]

Material type: Text

TextPublisher: London : Hambledon and London, 2002Description: 319 pages, 8 unnumbered pages of plates : illustrations, portraits ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

1852853964
9781852853969

Subject(s):

DDC classification:

641.5092 21

Review: "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 his 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 and 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."--BOOK JACKET.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book	City Campus City Campus Main Collection	641.5092 JAM (Browse shelf(Opens below))	1	Available		A410257B

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Previous								Next
Previous	641.5092 EGU 101 things I learned in culinary school /	641.5092 ESC Auguste Escoffier : memories of my life.	641.5092 EVA Never order chicken on a Monday : kitchen chronicles of an undercover food critic /	641.5092 JAM Escoffier : the king of chefs /	641.5092 LAD Nico : recipes and recollections from one of our most brilliant and controversial chefs.	641.5092 LEE Susur : a culinary life /	641.5092 LOI The perfectionist : life and death in haute cuisine /	Next

Includes bibliographical references and index.

"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 his 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 and 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."--BOOK JACKET.

Machine converted from AACR2 source record.

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