Cover image for Escoffier : the king of chefs
Escoffier : the king of chefs
James, Ken, 1916-2010.
Personal Author:
Publication Information:
London ; New York : Hambledon and London, [2002]

Physical Description:
319 pages, 8 unnumbered pages of plates : illustrations, portraits ; 24 cm
Format :


Call Number
Material Type
Home Location
Item Holds
TX649.E8 J36 2002 Adult Non-Fiction Non-Fiction Area

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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.

Author Notes

Kenneth James is former Director of Scientific Defence, Ministry of Defence.

Reviews 1

Library Journal Review

To people who enjoy food-especially those who like to cook-the name Escoffier is magic. Universally acknowledged for making French cooking the world's premier cuisine, this master of foie gras, truffles, and cream sauces received a good deal of his training in the French army during the Franco-Prussian War (1870-71), including the sieges of Metz and Paris, when a good, juicy rat was the best food to be had. James, former director of scientific defense at the U.K.'s Ministry of Defence, has a strong interest in culinary history and reveals how Escoffier learned to create succulent dishes from this and that, making him one with the peasant housewives who concocted stews and casseroles that are now part of our everyday repertoire. He also shows how Escoffier developed, improved, and codified the work of both the great and the humble French cooks and argues that perhaps his strongest legacy has been his development of kitchen systems that are still used in modern restaurants. And Escoffier's association with hotelier Cesar Ritz indelibly welded good food to fine hostelry. Well researched yet accessible for lay readers, this reasonably priced biography would be a good addition to larger public libraries where there is an interest in culinary history.-Susan B. Hagloch, Tuscarawas Cty. P.L., New Philadelphia, OH (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.