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Ritz & Escoffier: The Hotelier, the Chef & the Rise of

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Located in: Launceston TA, Australia
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Item specifics

Condition
Very good: A book that does not look new and has been read but is in excellent condition. No obvious ...
Publication Year
2018
Type
Textbook
Format
Hardcover
Language
English
Book Title
Ritz and Escoffier: the Hotelier, the Chef, and the Rise of the Leisure Class
Item Height
210mm
Author
Luke Barr
Publisher
Random House USA Inc
Genre
Biographies & True Stories
Topic
Business
Item Width
143mm
Number of Pages
288 Pages

About this product

Product Information

In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier Cesar Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn the modern luxury hotel and restaurant, where women and American Jews mingled with British high society, signaling a new social order and the rise of the middle class. In early August 1889, Cesar Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The result was a hotel and restaurant like no one had ever experienced, run in often mysterious and always extravagant ways--which created quite a scandal once exposed. Barr deftly re-creates the thrilling Belle Epoque era just before World War I, when British aristocracy was at its peak, women began dining out unaccompanied by men, and American nouveaux riches and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, where they welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt, Escoffier created the modern kitchen brigade and codified French cuisine for the ages in his seminal Le Guide culinaire, which remains in print today, and Ritz, whose name continues to grace the finest hotels across the world, created the world's first luxury hotel. The pair also ruffled more than a few feathers in the process. Fine dining would never be the same--or more intriguing.

Product Identifiers

Publisher
Random House USA Inc
ISBN-13
9780804186292
eBay Product ID (ePID)
18046441374

Product Key Features

Book Title
Ritz and Escoffier: the Hotelier, the Chef, and the Rise of the Leisure Class
Author
Luke Barr
Format
Hardcover
Language
English
Topic
Business
Publication Year
2018
Type
Textbook
Genre
Biographies & True Stories
Number of Pages
288 Pages

Dimensions

Item Height
210mm
Item Width
143mm

Additional Product Features

Title_Author
Luke Barr
Country/Region of Manufacture
United States

Item description from the seller

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