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Author: Luke Barr Publisher: Clarkson Potter ISBN: 0804186316 Category : Biography & Autobiography Languages : en Pages : 322
Book Description
Now in paperback, the critically acclaimed Ritz and Escoffier. 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 César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn a scandalously modern luxury hotel and restaurant, signaling a new social order and the rise of the middle class. In early August 1889, César 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, along with Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The two created a hotel and restaurant like no one had ever experienced, in often mysterious and always extravagant ways, where British high society mingled with American Jews and women. 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 riche and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, the pair welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt; Escoffier created the modern kitchen brigade and codified French cuisine in his seminal Le Guide culinaire, which remains in print today; and Ritz, whose name continues to grace the finest hotels, created the world's first luxury hotel. The pair also ruffled more than a few feathers. Fine dining and luxury travel would never be the same--or more intriguing.
Author: Luke Barr Publisher: Clarkson Potter ISBN: 0804186316 Category : Biography & Autobiography Languages : en Pages : 322
Book Description
Now in paperback, the critically acclaimed Ritz and Escoffier. 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 César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn a scandalously modern luxury hotel and restaurant, signaling a new social order and the rise of the middle class. In early August 1889, César 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, along with Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The two created a hotel and restaurant like no one had ever experienced, in often mysterious and always extravagant ways, where British high society mingled with American Jews and women. 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 riche and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, the pair welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt; Escoffier created the modern kitchen brigade and codified French cuisine in his seminal Le Guide culinaire, which remains in print today; and Ritz, whose name continues to grace the finest hotels, created the world's first luxury hotel. The pair also ruffled more than a few feathers. Fine dining and luxury travel would never be the same--or more intriguing.
Author: Michel Roth Publisher: Flammarion ISBN: 9782080203830 Category : Cooking, French Languages : en Pages : 0
Book Description
"This celebration of the grand culinary tradition at the Ritz Paris features inspirational stories of three great men and is completed with sixty recipes. Today, having climbed the ranks at L'Espadon, Michel Roth is now at the helm of this Michelin two-starred restaurant. His menus pay tribute to the heritage of Escoffier, using his classical standard as the backdrop for outstanding contemporary cuisine. The spectacular, award-winning egg-shaped macaroni and truffles dish inspired by Escoffier appears among the sixty featured recipes. Superb photographs accompany each recipe, inviting the reader behind the scenes of this legendary culinary monument."--Provided by publisher.
Author: Andie Pilot Publisher: Bergli ISBN: 9783038691280 Category : Cooking, Swiss Languages : en Pages : 0
Book Description
"Andie Pilot takes readers on a photographic tour of her favorite recipes--some just like her grandmother made and some modern takes on Swiss classics. With dishes for every time of day, both sweet and savory, the book includes recipes for every chef from Birchermüesli to fondue, Capuns to Rüeblitorte, Andie Pilot makes Swiss cooking easy--and illuminates many of Swiss cuisine's curiosities."--back cover.
Author: Tilar J. Mazzeo Publisher: Harper Collins ISBN: 0062199234 Category : History Languages : en Pages : 248
Book Description
Set against the backdrop of the Nazi occupation of World War II, The Hôtel on Place Vendôme is the captivating history of Paris’s world-famous Hôtel Ritz—a breathtaking tale of glamour, opulence, and celebrity; dangerous liaisons, espionage, and resistance—from Tilar J. Mazzeo, the New York Times bestselling author of The Widow Clicquot and The Secret of Chanel No. 5 When France fell to the Germans in June 1940, the legendary Hôtel Ritz on the Place Vendôme—an icon of Paris frequented by film stars and celebrity writers, American heiresses and risqué flappers, playboys, and princes—was the only luxury hotel of its kind allowed in the occupied city by order of Adolf Hitler. Tilar J. Mazzeo traces the history of this cultural landmark from its opening in fin de siècle Paris. At its center, The Hotel on Place Vendôme is an extraordinary chronicle of life at the Ritz during wartime, when the Hôtel was simultaneously headquarters to the highest-ranking German officers, such as Reichsmarshal Hermann Göring, and home to exclusive patrons, including Coco Chanel. Mazzeo takes us into the grand palace’s suites, bars, dining rooms, and wine cellars, revealing a hotbed of illicit affairs and deadly intrigue, as well as stunning acts of defiance and treachery. Rich in detail, illustrated with black-and-white photos, The Hotel on Place Vendôme is a remarkable look at this extraordinary crucible where the future of post-war France—and all of post-war Europe—was transformed.
Author: Tony Abou-Ganim Publisher: Agate Publishing ISBN: 1572841079 Category : Cooking Languages : en Pages : 202
Book Description
"A cocktail guide for the 21st century, complete with 60 recipes for new and classic drinks. Full-color photography throughout, with tips on ingredients, barware, and technique"--Provided by publisher.
Author: Kenneth James Publisher: A&C Black ISBN: 9781852855260 Category : History Languages : en Pages : 346
Book Description
The most famous chef of them all - bar none, including Jamie Oliver. It is hard to over empathise his importance to fine cuisine. We derive the word 'scoff' from his name of course.
Author: Elaine Denby Publisher: Reaktion Books ISBN: 9781861891211 Category : Architecture Languages : en Pages : 316
Book Description
From its beginnings as the humble inn, the hotel has undergone enormous changes over the centuries. Elaine Denby charts the development of the Grand Hotel and how it has kept pace with technological innovations.
Author: Mary McAuliffe Publisher: Rowman & Littlefield Publishers ISBN: 1442209291 Category : History Languages : en Pages : 405
Book Description
A humiliating military defeat by Bismarck's Germany, a brutal siege, and a bloody uprising—Paris in 1871 was a shambles, and the question loomed, "Could this extraordinary city even survive?" With the addition of an evocative new preface, Mary McAuliffe takes the reader back to these perilous years following the abrupt collapse of the Second Empire and France's uncertain venture into the Third Republic. By 1900, Paris had recovered and the Belle Epoque was in full flower, but the decades between were difficult, marked by struggles between republicans and monarchists, the Republic and the Church, and an ongoing economic malaise, darkened by a rising tide of virulent anti-Semitism. Yet these same years also witnessed an extraordinary blossoming in art, literature, poetry, and music, with the Parisian cultural scene dramatically upended by revolutionaries such as Monet, Zola, Rodin, and Debussy, even while Gustave Eiffel was challenging architectural tradition with his iconic tower. Through the eyes of these pioneers and others, including Sarah Bernhardt, Georges Clemenceau, Marie Curie, and César Ritz, we witness their struggles with the forces of tradition during the final years of a century hurtling towards its close. Through rich illustrations and vivid narrative, McAuliffe brings this vibrant and seminal era to life.
Author: École Ritz Escoffier Publisher: Harry N. Abrams ISBN: 9781419721489 Category : Cooking Languages : en Pages : 0
Book Description
"Good cooking is the foundation of true happiness," said Auguste Escoffier (1846-1935), the pioneer of modern cuisine and the first executive chef of the Ritz Hotel, Paris. Today, the École Ritz Escoffier pays tribute to the great chef by teaching the art of French cooking to amateurs and seasoned professionals alike. This book celebrates the values prized by Escoffier and by hotelier César Ritz: professionalism, creativity, and conviviality. An absolute must for anyone seeking to improve their knowledge and techniques, the book includes 100 recipes for meat, fish, vegetables, foie gras, pasta and rice, international dishes, hors d'oeuvres, and desserts. Each recipe is illustrated and includes clear explanations and a step-by-step guide. An homage to the prestigious school, which is still in its original home at the Ritz Hotel on the Place Vendôme, Paris, this beautiful book is more than a reference; it offers the savoir-faire and secrets of a gourmet chef who has inspired cooks for more than 150 years.
Author: Luke Barr
Author: Luke Barr
Author: Adalbert Chastonay
Author: Michel Roth
Author: Andie Pilot
Author: Tilar J. Mazzeo
Author: Tony Abou-Ganim
Author: Kenneth James
Author: Elaine Denby
Author: Mary McAuliffe
Author: École Ritz Escoffier