Auguste Escoffier: Memories of My Life

by Auguste Escoffier

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0442023960
• ISBN13: 9780442023966
• Release Date: January 1997
• Publisher: Van Nostrand Reinhold Company
• Length: 252 Pages
• Weight: 1.56 lbs.
• Dimensions: 0.9" x 7.7" x 9.6"

Customer Reviews

History of Cuisine must read.

I purchase this as a gift for my wife because she loves the history of cuisine and loves to cook. This is a must read, at least that is what she said! Delivered quickly and in excellent condition.

I think it would be a good book

I know i haven't read his books but i have one called Larousse. He is my grandfather's great uncle so i feel fortunate to be related to such a fantanstic chef. I love his recipes. A lot of them are very easy to do and don't take that much time. So to all of you buy one of his books and try some of his recipes!

Memoir of Culinary Giant

This is exceptional work. Shows the development, passion and humanity that this man possessed.The added timelines show that his development of the gourmet art coincided with other major breakthroughs. Great tidbits such as the development of the aprix fixe meal, the ala carte way of organizing the restaurant, the origination of Peaches Melba. His history is fascinating, with its interaction with prominent people and wartimes. What a great happening when German Emperor was told that the chef of your upcoming meal is none other than a former war prisoner from France who wants to poision you. When asked about this by one of Emperor's officers inspecting the kitchen, Escoffier replies" "You may dine in peace. If, one day, your country once again seeks war with France, and I am still able, I will do my duty. But for the time being, you may relax and not let anything trouble your digestion."One is charmed to hear repeatedly of this man's concern for the less fortunate, the retired chefs with no pension, the senior citizens home he attended to, etc.Great stuff, here. Nothing boring, but fascinating, e.g. note that Ho Chi Minh was working in Escoffier's kitchen preparing vegetables in 1914. Asked why French are such powerhouses in gourmet world, Escoffier said among the reasons was the the people in each area had their specialties which they kept going, and great food at gatherings is relished and past on from generation to generation.This covers a most influential man in gourmet history, during crucial world/Eurpoean events as well.Great read.