Escoffier

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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 fashio…

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    Om Escoffier

    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 booksKenneth 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.

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    Detaljer

    Format
    E-Bok
    Kopisperre
    Teknisk DRM
    Filformat
    PDF
    Utgivelsesår
    2002
    Forlag
    Bloomsbury Publishing
    Språk
    Engelsk
    ISBN
    9780826445438
    Sider
    319

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