Escoffier or Fabulous Ways with Eggs

Escoffier: The King of Chefs

Author: 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. 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.

The New York Times

Auguste Escoffier (1846-1935) devoted his life to mastering French cuisine and sharing his knowledge with the world. Kenneth James honors the great chef with a richly detailed biography, complete with menus and recipes -- every other chapter is an ''interlude,'' indulging James's interest in the culinary history of (for example) coffee, frogs and tripe. — Elizabeth Hanson

Library Journal

To people who enjoy food-especially those who like to cook-the name Escoffier is magic. Universally acknowledged for making French cooking the world's premier cuisine, this master of foie gras, truffles, and cream sauces received a good deal of his training in the French army during the Franco-Prussian War (1870-71), including the sieges of Metz and Paris, when a good, juicy rat was the best food to be had. James, former director of scientific defense at the U.K.'s Ministry of Defence, has a strong interest in culinary history and reveals how Escoffier learned to create succulent dishes from this and that, making him one with the peasant housewives who concocted stews and casseroles that are now part of our everyday repertoire. He also shows how Escoffier developed, improved, and codified the work of both the great and the humble French cooks and argues that perhaps his strongest legacy has been his development of kitchen systems that are still used in modern restaurants. And Escoffier's association with hotelier Cesar Ritz indelibly welded good food to fine hostelry. Well researched yet accessible for lay readers, this reasonably priced biography would be a good addition to larger public libraries where there is an interest in culinary history.-Susan B. Hagloch, Tuscarawas Cty. P.L., New Philadelphia, OH Copyright 2003 Reed Business Information.

See also: Managed Care and Chronic Illness or Essentials of Managerial Finance

Fabulous Ways with Eggs: Make the Most of Eggs with how-to Techniques and over 70 Delicious Step-by-Step Recipes

Author: Alex Barker

This authoritative and beautiful book provides esssential information on preparing, storing and cooking with eggs, including instructions on all the basic cooking techniques.