Captured here for the first time in English is the life, the philosophy, and the art of the legendary Auguste Escoffier - as he himself recorded it. The text eloquently communicates the warm sensibilities of Escoffier and his great love of food, while culinary art glows from every page, creating a sensory feast for serious gourmands and professionals alike. Escoffier intimately describes dishes, presentations, original menus and recipes, all in the context of their creation.
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Auguste Escoffier Memories of My Life Translated by Laurence Escoffier In one inspired lifetime, Auguste Escoffier changed the course of culinary history, extended the fame of French cuisine throughout the world, and touched the lives of both rich and poor with his warmth and artistry. Memories of My Life captures the passion and vision of the legendary Auguste Escoffier. Here for the first time in English is the life, the philosophy, and the art of Escoffier—as he recorded it. Faithfully translated by his great granddaughter-in-law, Laurence Escoffier, the text eloquently communicates the warm sensibilities of Escoffier, a man who spoke of menus as poems. Here, we meet a young Auguste who wanted to be a sculptor, but was forced to apprentice in his uncle’s restaurant at a time when "high society held little esteem for the profession of cook." We then follow Auguste Escoffier, year by year, through an inspired life that would forever change the job status of chef, not just for himself, but for every chef who followed. Escoffier’s great love of food and culinary art glows from every page of his memoirs, creating a sensory feast for serious gourmands and professionals. Here, Escoffier intimately describes dishes, presentations, and original recipes. We are present as Escoffier creates the famed Pêche Melba and offers it in tribute to the great diva, Nellie Melba, served in a silver bowl encrusted between the wings of a majestic ice swan. From a whimsical "Red Dinner" created to celebrate Monte Carlo roulette winnings to the coronation dinner for His Majesty Edward VII, King of England, Escoffier’s passion shines through the details: tables smothered in red rose petals, the meticulous choreography of properly serving La Poularde Sainte-Alliance, his cherished secret recipe for Grenouilles Cardinalisées. History buffs will feast here, too, as they enter the world of Auguste Escoffier—a man whose passion for people was second only to his passion for food. Among the many we meet here are: Émile Zola, who came to London to study life in the poor neighborhoods, but chose to live in the Savoy Hotel; César Ritz, who employed soft, flattering lighting on the hotel dining room to enhance the beauty of his feminine clientele; Sarah Bernhardt, who made a veritable cult of calf sweetbread, fresh noodles, and a purée of foie gras and truffles. In addition to Escoffier’s original memoirs, this collector’s gem includes:
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Descripción Wiley, 1996. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería M0471288039
Descripción Wiley, 1996. Hardcover. Estado de conservación: New. Never used!. Nº de ref. de la librería P110471288039
Descripción Wiley. Hardcover. Estado de conservación: New. 0471288039 New Condition. Nº de ref. de la librería NEW7.0183763