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Escoffier: The King of Chefs [Hardcover]

Kenneth James (Author)
Price: $90.00 & this item ships for FREE with Super Saver Shipping. Details
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Book Description

Publication Date: May 2, 2003 | ISBN-10: 1852853964 | ISBN-13: 978-1852853969
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. Kenneth James traces Escoffier’s career, from his humble origins on the French Riviera to Paris, London, and New York. 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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Escoffier: The King of Chefs + The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes + Escoffier
Price For All Three: $151.67

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  • The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes by Auguste Escoffier Hardcover $17.57

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Editorial Reviews

Review

"Kenneth James honors the great chef with a richly detailed biography..."--Elizabeth Hanson, New York Times Book Review
"Mr. James tells the tale of Escoffier's life briskly and affectionately, interspersing chapters of biography with chapters of food history."--Claire Hopley, Washington Times

"Well researched yet accessible for lay readers...."--Susan B, Hagloch, Library Journal

Book Description

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. Kenneth James traces Escoffier’s career, from his humble origins on the French Riviera to Paris, London, and New York. 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.
See all Editorial Reviews

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