Book : Ritz And Escoffier The Hotelier, The Chef, And The...

-Titulo Original : Ritz And Escoffier The Hotelier, The Chef, And The Rise Of The Leisure Class

-Fabricante :

Clarkson Potter

-Descripcion Original:

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 Cesar 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, 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 DOyly Carte, the financier of Gilbert & Sullivans comic operas, who had modernized theater and was now looking to create the worlds best hotel. DOyly 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 worlds 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. Review Notable Press & Accolades: Best Cookbooks and Food Books of 2018 -Huffington PostBest of 2018: Non-Fiction -The Los Angeles Public LibraryRitz and Escoffier, Luke Barr’s entertaining narrative history, reads like a novel…Mr. Barr has done a fine job evoking fin-de-siecle London and the characters of the two odd men who played such a pivotal role in that exhilarating time.” -Wall Street Journal “In this winningly-told story, Luke Barr explores the advent of the luxe life through the saga of hotelier Cesar Ritz and chef Auguste Escoffier, whose partnership brought us not only the adjective ‘ritzy,’ itself no small testament, but also such once-novel phenomena as hotel rooms with their own bathrooms, and innovative dishes like peach Melba. It’s a charming tale of success, scandal, and redemption-complete with an unexpected villain. Warning: It will make you hungry, and a little nostalgic for bygone times.”-Erik Larson, #1 New York Times bestselling author of Dead Wake and Devil in the White City When you eat a Peach Melba, or drink a Grand Marnier, you have these men to thank; they coined the names, then popularised the concoctions. Ritz himself became not merely a byword for luxury but the actual word for it. -The Economist “Barr’s prose is lively and his sourcing impeccable...a thoroughly enjoyable look into a defining moment of culinary history.” -Publishers Weekly “Bar...vividly captures the moment when Ritz and Escoffier conceptualized and created a new type of luxury establishment in which the aristocracy, the nouveau riche, and the beau monde mingled freely and easily. Barr’s highly enjoyable and well-researched book carries the reader into the intimate heart of Ritz and Escoffier’s philosophy.” -Library Journal “The book is as much a celebration of luxury as it is the tale of two scrappy, high-achieving men, and Barr intertwines their biographies with the lush social environs they created […] It’s difficult not to drool on the pages at the thought of foie gras, truffles, Escoffier’s le