Auguste Escoffier: Memories of My Life. Dieser Artikel ist nicht verfügbar.Auguste Escoffier: Memories of My Life

This text is published in celebration of the 150th anniversary of Escoffier's birth. The book offers the memoirs of Auguste Escoffier as well as an annotated history of concurrent political and culinary history. Escoffier was charged with organizing the restuarants at the Ritz-Carlton and the other major hotels in the 1920s. Filled with information about the aristocracies of France and England, their dining habits and their amusements, the book also provides an insight into the social and political system of the time. The text includes: Escoffier's correspondence with chefs working in America in the 1920s about ingredients and his impression; menus and recipes in their original concept; current menus for the Savoy, Ritz-Carlton and Pierre Hotel; a glossary of people, places and events; a concurrent timeline of developments in American political and culinary history.

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:

• Historical highlights throughout the text
• Photographs illustrating Escoffier s world and original menus and recipes
• A glossary of French culinary terms
• A concurrent timeline of Escoffier s career and world and American historical events

Memories of My Life gives us a glimpse into all that made Auguste Escoffier the tireless innovator, the consummate teacher, and the quintessential chef. Anyone who reads this intimate memoir will be touched and inspired.