000 02242aam a2200337 i 4500
005 20211104070139.0
008 020807s2002 enkac b 001 0beng d
011 _aBIB MATCHES WORLDCAT
020 _a1852853964
020 _a9781852853969
035 _a(ATU)b10770306
035 _a(OCoLC)55800132
040 _aBNB
_beng
_erda
_dATU
082 0 4 _a641.5092
_221
100 1 _aJames, Ken,
_d1916-
_eauthor.
_9255943
245 1 0 _aEscoffier :
_bthe king of chefs /
_cKenneth James.
264 1 _aLondon :
_bHambledon and London,
_c2002.
300 _a319 pages, 8 unnumbered pages of plates :
_billustrations, portraits ;
_c24 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
504 _aIncludes bibliographical references and index.
520 1 _a"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.
588 _aMachine converted from AACR2 source record.
600 1 0 _aEscoffier, A.
_q(Auguste),
_d1846-1935
_9311745
650 0 _aCooks
_zFrance
_vBiography
_9587135
907 _a.b10770306
_b03-10-17
_c27-10-15
998 _a(2)b
_a(2)c
_b06-04-16
_cm
_da
_feng
_genk
_h0
945 _a641.5092 JAM
_g1
_iA410257B
_j0
_lcmain
_o-
_p$74.66
_q-
_r-
_s-
_t0
_u24
_v3
_w0
_x1
_y.i11901998
_z29-10-15
942 _cB
999 _c1142065
_d1142065