The King of Chefs

Book - 2002
Average Rating:
Rate this:

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.

Publisher: London ; New York : Hambledon and London, c2002.
ISBN: 9781852853969
Branch Call Number: BIO ESCOFFIE A. James 2002
Characteristics: 319 p. :,ill. ;,24 cm.


From the critics

Community Activity


Add a Comment

WVMLStaffPicks Dec 31, 2014

This interesting history of the greatest chef of all time traces his life from his humble beginnings to his collaboration with Cesar Ritz at the Ritz, Paris, the Savoy, London and the Ritz-Carlton, New York. Anyone interested in food and gourmands will love this biography as it flows swiftly and much is given on the origin of great dishes, the execution of exceptional feasts and gossipy tidbits of his clientele add to the melange.


Add Age Suitability

There are no ages for this title yet.


Add a Summary

There are no summaries for this title yet.


Add Notices

There are no notices for this title yet.


Add a Quote

There are no quotes for this title yet.

Explore Further


Subject Headings

No similar edition of this title was found at JoCoLibrary.

Try searching for Escoffier to see if JoCoLibrary owns related versions of the work.

To Top