Ritz and Escoffier
Author: Barr, Luke
ISBN: 9780804186315
Publisher: RANDOM HOUSE US
Year first published: 02 Apr 2019
Pages: 320
Format: Paperback / softback
Now in paperback, the critically acclaimed Plt;IPgt;Ritz and EscoffierPlt;/IPgt;. In a tale replete with scandal and opulence, Luke Barr, author of the Plt;IPgt;New York TimesPlt;/IPgt; bestselling Plt;IPgt;Provence, 1970Plt;/IPgt;, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier CP#233;sar 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.
Plt;bPgt;Now in paperback, the critically acclaimed Plt;iPgt;Ritz and EscoffierPlt;/iPgt;. In a tale replete with scandal and opulence, Luke Barr, author of the Plt;iPgt;New York TimesPlt;/iPgt; bestselling Plt;iPgt;Provence, 1970Plt;/iPgt;, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier CP#233;sar 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.Plt;/bPgt;Plt;brPgt;Plt;brPgt;In early August 1889, CP#233;sar 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 DP#39;Oyly Carte, the financier of Gilbert Pamp; SullivanP#39;s comic operas, who had modernized theater and was now looking to create the worldP#39;s best hotel. DP#39;Oyly Carte soon seduced Ritz to move to London with his team, along with Auguste Escoffier, the Plt;iPgt;chef de cuisinePlt;/iPgt; 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.Plt;brPgt; 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 Plt;iPgt;Le Guide culinairePlt;/iPgt;, which remains in print today; and Ritz, whose name continues to grace the finest hotels, created the worldP#39;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.
ISBN: 9780804186315
Publisher: RANDOM HOUSE US
Year first published: 02 Apr 2019
Pages: 320
Format: Paperback / softback
Now in paperback, the critically acclaimed Plt;IPgt;Ritz and EscoffierPlt;/IPgt;. In a tale replete with scandal and opulence, Luke Barr, author of the Plt;IPgt;New York TimesPlt;/IPgt; bestselling Plt;IPgt;Provence, 1970Plt;/IPgt;, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier CP#233;sar 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.
Plt;bPgt;Now in paperback, the critically acclaimed Plt;iPgt;Ritz and EscoffierPlt;/iPgt;. In a tale replete with scandal and opulence, Luke Barr, author of the Plt;iPgt;New York TimesPlt;/iPgt; bestselling Plt;iPgt;Provence, 1970Plt;/iPgt;, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier CP#233;sar 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.Plt;/bPgt;Plt;brPgt;Plt;brPgt;In early August 1889, CP#233;sar 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 DP#39;Oyly Carte, the financier of Gilbert Pamp; SullivanP#39;s comic operas, who had modernized theater and was now looking to create the worldP#39;s best hotel. DP#39;Oyly Carte soon seduced Ritz to move to London with his team, along with Auguste Escoffier, the Plt;iPgt;chef de cuisinePlt;/iPgt; 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.Plt;brPgt; 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 Plt;iPgt;Le Guide culinairePlt;/iPgt;, which remains in print today; and Ritz, whose name continues to grace the finest hotels, created the worldP#39;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.
