Escoffier: The King of Chefs

by Kenneth James

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. The King of Chefs also presents the dishes, from eggs to lobster, on which Escoffier had both a lasting influence and strongly held views.

Genres: Food, Biography

342 pages, Hardcover

First published January 1, 2002

Reviews

[Gabrielle Dubois · Rating 5 out of 5]

The great French chef, who, with César Ritz, revolutionized the hotel and restaurant industry. I already knew Escoffier before reading this excellent book, because... I'll tell you about my life another day!
But Kenneth James learned me a lot and I thank him for showing us, French people, what treasures we have and we forget, what a shame!
By the way, Auguste Escoffier is the only real character that appear in Mistress Mine.

[Betty · Rating 2 out of 5]

You need a working knowledge of French to read the menus. The writing is stilted and awkward, which doesn't do justice to Escoffier. I ended up skimming toward the end. Clearly the author did his research, and I don't regret reading it, but would only recommend it to a complete foodie.

[Mark Poons · Rating 2 out of 5]

A lot of detail but not much insight.

[Sarah Yasin · Rating 4 out of 5]

comprehensive