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Escoffier : The King of Chefs - Kenneth James

Escoffier : The King of Chefs


Published: 1st November 2002
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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 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.

About the Author

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.

"this masterly book, a near perfect blend of biography and social history lightly glazed with wit" The Sunday Telegraph, 8 December 2002 "Well researched and interestingly written" The Sunday Times

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.

ISBN: 9781852853969
ISBN-10: 1852853964
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 319
Published: 1st November 2002
Publisher: Bloomsbury Publishing
Country of Publication: GB
Dimensions (cm): 24.5 x 16.5  x 3.2
Weight (kg): 0.652
Edition Number: 1