9780804186315-0804186316-Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the Leisure Class

Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the Leisure Class

ISBN-13: 9780804186315
ISBN-10: 0804186316
Edition: Reprint
Author: Barr, Luke
Publication date: 2019
Publisher: Clarkson Potter
Format: Paperback 320 pages
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Book details

ISBN-13: 9780804186315
ISBN-10: 0804186316
Edition: Reprint
Author: Barr, Luke
Publication date: 2019
Publisher: Clarkson Potter
Format: Paperback 320 pages

Summary

Acknowledged authors Barr, Luke wrote Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the Leisure Class comprising 320 pages back in 2019. Textbook and eTextbook are published under ISBN 0804186316 and 9780804186315. Since then Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the Leisure Class textbook was available to sell back to BooksRun online for the top buyback price of $ 0.77 or rent at the marketplace.

Description

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 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, 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, 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.
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