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Ritz & Escoffier: The Hotelier, the Chef, and the Rise of the Leisure Class (Thorndike Press Large Print Popular and Narrative Nonfiction)
Synopsis
In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier Cesar Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn the modern luxury hotel and restaurant, where women and American Jews mingled with British high society, signaling a new social order and the rise of the middle class.
In early August 1889, Cesar Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The result was a hotel and restaurant like no one had ever experienced, run in often mysterious and always extravagant ways--which created quite a scandal once exposed.Barr deftly re-creates the thrilling Belle Epoque era just before World War I, when British aristocracy was at its peak, women began dining out unaccompanied by men, and American nouveaux riches and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, where they welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt, Escoffier created the modern kitchen brigade and codified French cuisine for the ages in his seminal Le Guide culinaire, which remains in print today, and Ritz, whose name continues to grace the finest hotels across the world, created the world's first luxury hotel. The pair also ruffled more than a few feathers in the process. Fine dining would never be the same--or more intriguing.
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Review
"In this winningly-told story, Luke Barr explores the advent of the luxe life through the saga of hotelier Cesar Ritz and chef August Escoffier, whose partnership brought us not only the adjective "ritzy," itself no small testament, but also such once-novel phenomena as hotel rooms with their own bathrooms, and innovative dishes like peach Melba. It's a charming tale of success, scandal, and redemption--complete with an unexpected villain. Trigger alert: It will make you hungry, and a little nostalgic for bygone times."--Erik Larson, #1 New York Times bestselling author of Dead Wake and Devil in the White City
"Such a fabulous couple of characters and such glamorous, dicey cosmopolitan milieux that Luke Barr depicts with such verve and lucidity. Ritz & Escoffier is a case study of the birth of branded luxury that reads like a dark, delicious urban spinoff prequel to Downton Abbey."--Kurt Andersen, New York Times bestselling author of You Can't Spell America Without Me and Fantasyland "So very much of what is exciting in food and hospitality today, started with Ritz and Escoffier. They were modern for their time; they are modern for ours. Barr's book is fascinating from beginning to end."--Dorie Greenspan, James Beard Award-winning author of Dorie's Cookies and Baking Chez MoiLike Barr tells the remarkable story of how Cesar Ritz built a world-class hospitality empire, and his esteemed chef Escoffier, took fine dining to new heights. Ritz & Escoffier is an entertaining account of how they adapted to-and even changed-social customs, helping the world modernize, and leaving behind an impressive legacy."--David Lebovitz, New York Times bestselling author of L'appart and My Paris Kitchen
"A thrilling story of how an outsider--a Swiss peasant--instructed 19th century aristocrats, celebrities, politicians, and plutocrats how to live and, in doing so, single-handedly defined modern luxury. Luke Barr's incandescent narrative is as smooth and seductive as the service at the Ritz."--Kate Betts, author of My Paris Dream
About the Author
LUKE BARR is the author of the New York Times bestselling Provence, 1970. Raised in the San Francisco Bay Area and Switzerland, Barr attended Harvard College and was formerly the features editor at Travel + Leisure magazine. He lives in Brooklyn with his wife and their two daughters.
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Ritz and Escoffier : The Hotelier, the Chef, and the Rise of the Leisure Class
Published by
Thorndike Press Large Print, 2018
ISBN 10: 143284976X
ISBN 13: 9781432849764
Used
Hardcover
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Hardback. Condition: Good. In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier Cesar Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn the modern luxury hotel and restaurant, where women and American Jews mingled with British high society, signaling a new social order and the rise of the middle class. In early August 1889, Cesar Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The result was a hotel and restaurant like no one had ever experienced, run in often mysterious and always extravagant ways--which created quite a scandal once exposed. Barr deftly re-creates the thrilling Belle Epoque era just before World War I, when British aristocracy was at its peak, women began dining out unaccompanied by men, and American nouveaux riches and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, where they welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt, Escoffier created the modern kitchen brigade and codified French cuisine for the ages in his seminal Le Guide culinaire, which remains in print today, and Ritz, whose name continues to grace the finest hotels across the world, created the world's first luxury hotel. The pair also ruffled more than a few feathers in the process. Fine dining would never be the same--or more intriguing. Seller Inventory # 00101038382
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Ritz & Escoffier: The Hotelier, the Chef, and the Rise of the Leisure Class (Thorndike Press Large Print Popular and Narrative Nonfiction)
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Condition: good. The book is in good condition with all pages and cover intact, including the dust jacket if originally issued. The spine may show light wear. Pages may contain some notes or highlighting, and there might be a "From the library of" label. Boxed set packaging, shrink wrap, or included media like CDs may be missing. Seller Inventory # BSM.1AGUQ
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Ritz and Escoffier : The Hotelier, the Chef, and the Rise of the Leisure Class
Seller: Better World Books, Mishawaka, IN, U.S.A.
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Condition: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Seller Inventory # 19035737-6
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Ritz and Escoffier : The Hotelier, the Chef, and the Rise of the Leisure Class
Seller: Better World Books, Mishawaka, IN, U.S.A.
Seller rating 5 out of 5 stars
Condition: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Seller Inventory # 17975402-6
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Ritz and Escoffier : The Hotelier, the Chef, and the Rise of the Leisure Class
Seller: Better World Books, Mishawaka, IN, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Seller Inventory # 52751758-6
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Ritz & Escoffier: The Hotelier, the Chef, and the Rise of the Leisure Class
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
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Library Binding. Condition: Very Good. No Jacket. Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G143284976XI4N10
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Ritz and Escoffier : The Hotelier, the Chef, and the Rise of the Leisure Class
Published by
Thorndike Press Large Print, 2018
ISBN 10: 143284976X
ISBN 13: 9781432849764
Used
Hardcover
Seller: World of Books Inc, Montgomery, IL, U.S.A.
Seller rating 4 out of 5 stars
Hardback. Condition: Good. In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier Cesar Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn the modern luxury hotel and restaurant, where women and American Jews mingled with British high society, signaling a new social order and the rise of the middle class. In early August 1889, Cesar Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The result was a hotel and restaurant like no one had ever experienced, run in often mysterious and always extravagant ways--which created quite a scandal once exposed. Barr deftly re-creates the thrilling Belle Epoque era just before World War I, when British aristocracy was at its peak, women began dining out unaccompanied by men, and American nouveaux riches and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, where they welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt, Escoffier created the modern kitchen brigade and codified French cuisine for the ages in his seminal Le Guide culinaire, which remains in print today, and Ritz, whose name continues to grace the finest hotels across the world, created the world's first luxury hotel. The pair also ruffled more than a few feathers in the process. Fine dining would never be the same--or more intriguing. Seller Inventory # CIN143284976XG