Escoffier: The King of Chefs

Front Cover
Continuum International Publishing Group, Limited, 2006 - History - 319 pages
1 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 its 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 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 and includes the story of the first peach melba and the defnitive guide to preparing lobster.
This bok is a must-buy in the age of celebrity chefs such as Emeril Lagasse, Rocco DiSpirito, Jamie Olivier, Gordon Ramsey and Egon Ronay.

What people are saying - Write a review

Escoffier: The King of Chefs

User Review  - Not Available - Book Verdict

To people who enjoy food-especially those who like to cook-the name Escoffier is magic. Universally acknowledged for making French cooking the world's premier cuisine, this master of foie gras ... Read full review

Review: Escoffier: The King of Chefs

User Review  - Mark Poons - Goodreads

A lot of detail but not much insight. Read full review

Related books

References from web pages

The Timber Yard: Escoffier / To Scoff
Synopsis of Escoffier, The King of Chefs by Kenneth James The most famous chef of them all - bar none, including Jamie Oliver. It is hard to over empathise ...
thetimberyard.blogspot.com/ 2007/ 08/ escoffier-to-scoff.html

BOOKS IN BRIEF: NONFICTION - New York Times
BOOKS IN BRIEF: NONFICTION. By ELIZABETH HANSON. ESCOFFIER The King of Chefs. By Kenneth James. Hambledon and London/Palgrave, $29.95. ...
query.nytimes.com/ gst/ fullpage.html?res=9E06E7DA103CF934A15754C0A9659C8B63& sec=& spon=& pagewanted=print

Welcome to starchefs cookbook Store: J
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. ...
starchefs.com/ cookbook/ editorpicks/ Cookbooks_J.shtml

gfc Gastronomica Gastronomica gfc 1529-3262 1533-8622 University ...
303, Berkeley, CA 94704-1223 USA journals@ucpress.edu 10.1525/gfc.2005.5.1.111 the bookshelf: Books in Review Escoffier: The King of Chefs Alexandra ...
caliber.ucpress.net/ doi/ xml/ 10.1525/ gfc.2005.5.1.111

Reference & Gastronomy
-1%, 19.96, Escoffier: The King of Chefs ~ Kenneth James Hambledon Continuum Kenneth James. -1%, 17.51, Mit HACCP sicher ans Ziel! ...
www.myguidebee.co.uk/ cat101618.html

hambledonrulers and Ruled in Late Medieval England: Essays ...
Escoffier: The King of Chefs James Kenneth Now: Rs.2500 Seller: Papa Media Publisher: HambledonMore books by James Kenneth ...
books.rediff.com/ bookshop/ publisherbooks.jsp?cgrfnbr=-1& lookfor=Hambledon& more=1& frompg=_& submitted=Go& sortreq=& cgname=

History Catalog BLACK&WHITE.indd
Page 5. Page 8. Page 9. Page 11. Page 13. Page 18. Page 24. Page 29. UK. The Continuum International Publishing Group Ltd. The Tower Building • 11 York Road ...
www.continuumbooks.com/ download/ History.pdf

About the author (2006)

Kenneth James is a former Director of Scientific Defence at the Ministry of Defence. He has a long-standing interest in cooking and its history.

Bibliographic information