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Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class

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In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn the modern luxury hotel and restaurant, where women and American Jews mingled with British high society, signaling a new social order and the rise of the middle class.
In early August 1889, César 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 D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The result was a hotel and restaurant like no one had ever experienced, run in often mysterious and always extravagant ways—which created quite a scandal once exposed.
     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 riches and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, where they welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt, Escoffier created the modern kitchen brigade and codified French cuisine for the ages in his seminal Le Guide culinaire, which remains in print today, and Ritz, whose name continues to grace the finest hotels across the world, created the world's first luxury hotel. The pair also ruffled more than a few feathers in the process. Fine dining would never be the same—or more intriguing.
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ISBN:
9780804186292
9780804186308
9780525530985
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Grouping Information

Grouped Work ID1f98bb24-48a0-18f4-ab83-72eec6419dcc
Grouping Titleritz and escoffier the hotelier the chef and the rise of the leisure class
Grouping Authorluke barr
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2022-10-02 03:18:56AM
Last Indexed2022-10-02 03:53:30AM

Solr Fields

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0
author
Barr, Luke
author_display
Barr, Luke
available_at_catalog
Carmichael
Central
detailed_location_catalog
Carmichael
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display_description
In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn the modern luxury hotel and restaurant, where women and American Jews mingled with British high society, signaling a new social order and the rise of the middle class.
In early August 1889, César 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 D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The result was a hotel and restaurant like no one had ever experienced, run in often mysterious and always extravagant ways—which created quite a scandal once exposed.
     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 riches and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, where they welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt, Escoffier created the modern kitchen brigade and codified French cuisine for the ages in his seminal Le Guide culinaire, which remains in print today, and Ritz, whose name continues to grace the finest hotels across the world, created the world's first luxury hotel. The pair also ruffled more than a few feathers in the process. Fine dining would never be the same—or more intriguing.
format_catalog
Book
eAudiobook
eBook
format_category_catalog
Audio Books
Books
eBook
id
1f98bb24-48a0-18f4-ab83-72eec6419dcc
isbn
9780525530985
9780804186292
9780804186308
itype_catalog
Adult Book Non-Fiction
last_indexed
2022-10-02T10:53:30.548Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_catalog
647.94 R615zb 2018
owning_library_catalog
Sacramento Public Library
owning_location_catalog
Carmichael
Central
primary_isbn
9780804186292
publishDate
2018
publisher
Books on Tape
Clarkson Potter/Publishers
Clarkson Potter/Ten Speed
recordtype
grouped_work
subject_facet
Escoffier, A. -- (Auguste), -- 1846-1935
Hospitality industry -- Social aspects -- History -- 19th century
Hospitality industry -- Social aspects -- History -- 20th century
Leisure class
Ritz, César, -- 1850-1918
Savoy Hotel (London, England) -- History
title_display
Ritz & Escoffier : the hotelier, the chef, and the rise of the leisure class
title_full
Ritz & Escoffier : the hotelier, the chef, and the rise of the leisure class / Luke Barr
Ritz and Escoffier The Hotelier, The Chef, and the Rise of the Leisure Class
title_short
Ritz & Escoffier
title_sub
the hotelier, the chef, and the rise of the leisure class
topic_facet
Biography & Autobiography
Cooking & Food
Escoffier, A
History
Hospitality industry
Leisure class
Nonfiction
Ritz, César
Social aspects

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