Ken James Escoffier: The King of Chefs

ISBN 13: 9781852853969

Escoffier: The King of Chefs

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9781852853969: Escoffier: The King of Chefs
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319p first edition with very good illustrated dustjacket, signed to endpaper by the author Ken James, flawed by moisture damage to top corner almost throughout and particularly to plates, condition otherwise very good

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Review:

This masterly book, a near perfect blend of biography and social history lightly glazed with wih. --The Sunday Telegraph

Well researched and interestingly written. --The Sunday Times

Synopsis:

Auguste Escoffier 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 revolutionized the way food was presented, popularized 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 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.

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Book Description Bloomsbury Publishing PLC, United Kingdom, 2003. Hardback. Condition: New. Language: English. Brand new Book. Auguste Escoffier 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 revolutionized the way food was presented, popularized 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 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. Seller Inventory # LHB9781852853969

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