Auguste Escoffier: Memories of My Life [Hardcover]

Auguste Escoffier (Author)

Book Description

Publication Date: October 10, 1996

Captured here for the first time in English is the life, the philosophy, and the art of the legendary Auguste Escoffier - as he himself recorded it. The text eloquently communicates the warm sensibilities of Escoffier and his great love of food, while culinary art glows from every page, creating a sensory feast for serious gourmands and professionals alike. Escoffier intimately describes dishes, presentations, original menus and recipes, all in the context of their creation.

Editorial Reviews

From Library Journal

Escoffier's memoir, as assembled and reviewed by grandson Pierre Escoffier and great-grandson Marcel Escoffier, was first published in France in 1985. Now, on the occasion of the 150th anniversary of his birth, it has been published for the first time in English. The founder of the French school of cuisine, Escoffier created the prix-fixe menu, and his Le Guide Culinaire (1903) remains the standard for aspiring chefs. Reflecting the savoir-vivre (proper manners and poise) taught by his grandfather, Escoffier wrote his memoirs in as delicate and precise a manner as any of his recipes or now legendary menu creations. From 1872 to 1919, Escoffier's work and personal encounters with notables such as Cesar Ritz, Emile Zola, Sarah Bernhardt, and Dame Nellie Melba (some of whose biographies appear at the end of the book) create a unique and true chronicle of the times. Escoffier's recipes, menus, and reflections offer definitive insight into the origins of modern cuisine as a mode and expression of art. Highly recommended for culinary arts collections.
Andrew Ackers, New York
Copyright 1996 Reed Business Information, Inc. --This text refers to an alternate Hardcover edition.

Review

Chef Escoffier's memoirs appears for the first time in English and relates his dedication to food and his philosophy of cooking. Translated by his great granddaughter-in-law, this presents a fine auto-biography of a man who wanted to be a sculptor but was forced to work in his uncle's restaurant. The rest is history. -- Midwest Book Review --This text refers to an alternate Hardcover edition.

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Product Details

• Hardcover: 272 pages
• Publisher: Wiley; 1 edition (October 10, 1996)
• Language: English
• ISBN-10: 0471288039
• ISBN-13: 978-0471288039
• Product Dimensions: 9.2 x 7.6 x 1 inches
• Shipping Weight: 1.6 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #1,012,091 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

7 of 8 people found the following review helpful:

5.0 out of 5 stars Memoir of Culinary Giant, September 8, 2002

By 

rodboomboom (Dearborn, Michigan United States) - See all my reviews
(VINE VOICE)    (HALL OF FAME REVIEWER)   

This review is from: Auguste Escoffier: Memories of My Life (Hardcover)

This is exceptional work. Shows the development, passion and humanity that this man possessed.

The added timelines show that his development of the gourmet art coincided with other major breakthroughs.

Great tidbits such as the development of the aprix fixe meal, the ala carte way of organizing the restaurant, the origination of Peaches Melba. His history is fascinating, with its interaction with prominent people and wartimes. What a great happening when German Emperor was told that the chef of your upcoming meal is none other than a former war prisoner from France who wants to poision you. When asked about this by one of Emperor's officers inspecting the kitchen, Escoffier replies" "You may dine in peace. If, one day, your country once again seeks war with France, and I am still able, I will do my duty. But for the time being, you may relax and not let anything trouble your digestion."

One is charmed to hear repeatedly of this man's concern for the less fortunate, the retired chefs with no pension, the senior citizens home he attended to, etc.

Great stuff, here. Nothing boring, but fascinating, e.g. note that Ho Chi Minh was working in Escoffier's kitchen preparing vegetables in 1914. Asked why French are such powerhouses in gourmet world, Escoffier said among the reasons was the the people in each area had their specialties which they kept going, and great food at gatherings is relished and past on from generation to generation.

This covers a most influential man in gourmet history, during crucial world/Eurpoean events as well.

Great read.

1 of 1 people found the following review helpful:

5.0 out of 5 stars History of Cuisine must read., March 25, 2010

By 

Glen A. Ritter (Shreveport, LA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Auguste Escoffier: Memories of My Life (Hardcover)

I purchase this as a gift for my wife because she loves the history of cuisine and loves to cook. This is a must read, at least that is what she said! Delivered quickly and in excellent condition.

7 of 13 people found the following review helpful:

3.0 out of 5 stars A light snack, May 17, 2000

By 

Stephen Sykes (Rockville, MD USA) - See all my reviews
(REAL NAME)   

This review is from: Auguste Escoffier: Memories of My Life (Hardcover)

In "Memories of My Life" Auguste Escoffier reveals essentially nothing memorable about his life other than his opinion that French ingredients are good and war with Germany is bad (who knew?). The book reads like a Reader's Digest condensation, reduced to little more than "I went here" and "I went there." Yet the book is an important read for culinarians if only because it comes from the Master's own hand. Reading between the lines, we get the impression that Escoffier had a way with people, a way with food, and an extraordinary ability to match one to the other. Hardly the rigid systemizer he is often portrayed, he emphasizes over and over the importance of adapting cuisine to the changing times and targeting the desires of the customer. On this latter point he may have been the unrivaled master. Menus inserted at various points in the narrative reveal that Escoffier was flamboyant in the description of his culinary creations, often shamelessly naming them after the prospective guest of honor. Reveared in his own time by patrons and colleagues, his single-minded dedication to both quality and service should be a lesson to restauranteurs today. As translated from French into English, the prose is at about Junior High level, but this is appropriate since Escoffier had only about an 8th grade education. The narrative is amplified considerably by margin notes that provide background and details probably unknown to the modern reader. Unfortunately, the Glossary is woefully inadequate to the task of translating the menus, which are probably the book's most important feature. In addition, two letters to Escoffier are included near the end of the book that have no obvious purpose, one of them going so far as to suggest that Escoffier's rosy description of the success of the New York Knickerbocker Hotel was not universally shared. Nonetheless, the book is an interesting read and serves as a light companion to Escoffier's more ponderous Le Guide Culinaire.