Escoffier: Memories of My Life

Overview

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 ...
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1996 Hard cover New in new dust jacket. Sewn binding. Paper over boards. 252 p. Audience: General/trade.

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Overview

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 Peche 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 Cardinalisees. 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; and a concurrent timeline of Escoffier's career and world and American historical events.
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Editorial Reviews

Library Journal
Escoffier's memoir, as assembled and reviewed by grandson Pierre Escoffier and great-grandson Marcel Escoffier, was first published in France in 1985. Now, on the occasion of the 150th anniversary of his birth, it has been published for the first time in English. The founder of the French school of cuisine, Escoffier created the prix-fixe menu, and his Le Guide Culinaire (1903) remains the standard for aspiring chefs. Reflecting the savoir-vivre (proper manners and poise) taught by his grandfather, Escoffier wrote his memoirs in as delicate and precise a manner as any of his recipes or now legendary menu creations. From 1872 to 1919, Escoffier's work and personal encounters with notables such as Csar Ritz, Emile Zola, Sarah Bernhardt, and Dame Nellie Melba (some of whose biographies appear at the end of the book) create a unique and true chronicle of the times. Escoffier's recipes, menus, and reflections offer definitive insight into the origins of modern cuisine as a mode and expression of art. Highly recommended for culinary arts collections.-Andrew Ackers, New York
Booknews
A delightful translation of Escoffier's autobiography portraying the culinary vision and philosophy of the chef who made French cooking akin to a new art form. Escoffier remembers his humble beginnings and also his associations with royalty and artists such as Sarah Bernhardt and <'E>mile Zola (who, we discover, came to London to study the poor but chose to live in the Savoy Hotel). Escoffier fed them all and all of them well as evidenced by the included recipes and menus served at such occasions as the coronation of Edward VII. Contains photographs and facsimiles of letters and journals. Annotation c. by Book News, Inc., Portland, Or.
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Product Details

  • ISBN-13: 9780442023966
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 9/1/1996
  • Series: Miscellaneous/catalogs Ser.
  • Edition number: 1
  • Pages: 252
  • Product dimensions: 7.69 (w) x 9.58 (h) x 0.95 (d)

Table of Contents

Foreword
Preface
Julia Child on Escoffier
Pt. 1 First Experiences (1846-1870) 1
Pt. 2 Rhine Army Chef (July-October 1870) 19
Pt. 3 Defeat and Captivity (November 1870-August 1871) 41
Pt. 4 An Era of Celebrities: Paris - Monte Carlo - Lucerne (1872-1889) 65
Pt. 5 From the Savoy to the Ritz: London - Rome - Paris (1890-1898) 87
Pt. 6 The Great Era of the Carlton: London (1899-1909) 111
Pt. 7 The Consecration: Works and Voyages (1909-1930) 143
App. A Notes Written by Escoffier Concerning His Third and Fourth Trips to America (1926 and 1930) 189
App. B Two Letters to Escoffier 201
App. C Escoffier's Handwritten Menus 209
App. D People in Escoffier's Life 219
Glossary 225
Bibliography 233
Chronology: The Life and Times of Auguste Escoffier 235
Index 243
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