Escoffier
The King of Chefs
Seiten
2002
Hambledon Continuum (Verlag)
978-1-85285-396-9 (ISBN)
Hambledon Continuum (Verlag)
978-1-85285-396-9 (ISBN)
Auguste Escoffier was acknowledged during his lifetime as the greatest chef in the world. His clientele included Edward VII and Kaiser Wilhelm II. This title traces his career from his humble origins on the French Riviera to Paris, London and New York. Dishes are included, from eggs to lobster.
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.
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.
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.
A Drink to Open the Mind; Primeval Soup; Lobster Tales; Solea Solea and other Flatfish; Take Six Eggs; Four and twenty Blackbirds; What goes with a Trou Normand?; Faites vos Jeux; The Strand; The Princely Frog; The Frying Pan; Little Devils; Out of the Jungle; Peaches; Pommes d'Amour; Dodine and the Duck; Invocation.
| Erscheint lt. Verlag | 1.11.2002 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 676 g |
| Themenwelt | Literatur ► Biografien / Erfahrungsberichte |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 1-85285-396-4 / 1852853964 |
| ISBN-13 | 978-1-85285-396-9 / 9781852853969 |
| Zustand | Neuware |
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