Umfang:
1 Online-Ressource (319 p., [8] p. of plates)
,
ill., ports
Ausgabe:
London Bloomsbury Publishing 2014 Electronic reproduction; Available via World Wide Web
Ausgabe:
Also issued in print
ISBN:
9781474210317
Inhalt:
"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 César 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 books. Kenneth 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."--Bloomsbury Publishing
Anmerkung:
Includes bibliographical references and index
,
Also issued in print.
,
Electronic reproduction; Available via World Wide Web
,
Barrierefreier Inhalt: Compliant with Level AA of the Web Content Accessibility Guidelines. Content is displayed as HTML full text which can easily be resized or read with assistive technology, with mark-up that allows screen readers and keyboard-only users to navigate easily
Weitere Ausg.:
ISBN 9781852853969
Weitere Ausg.:
ISBN 9780826439642
Weitere Ausg.:
ISBN 9780826445438
Weitere Ausg.:
ISBN 9781852855260
Weitere Ausg.:
Available in another form
Sprache:
Englisch
DOI:
10.5040/9781474210317
