The King of Chefs
Kenneth James
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 hôtelier
César 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.
'La bonne cuisine est la base du véritable bonheur.' -- AUGUSTE ESCOFFIER
'this masterly book, a near-perfect blend of biography and social history lightly glazed with wit' -- KATHRYN HUGHES
'fascinating' -- EGON RONAY
