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Ritz & Escoffier : the hotelier, the chef, and the rise of the leisure class / Luke Barr.

Barr, Luke (author.).
Book Book ([2018])
Description: 312 pages ; 22 cm
Publisher: New York : Clarkson Potter/Publishers, [2018]
3 of 3 copies available at NOBLE (All Libraries).
1 of 1 copy available at Peabody - Peabody Institute Library. (Show preferred library)
0 current holds with 3 total copies.
Library Location Call Number Status Due Date
Peabody Main Adult Nonfiction TX 910.5 .R5 B37 2018 (Text to Phone) Available -
Endicott College Display TX 910.5 .R5 B37 2018 (Text to Phone) Available -
Stoneham Adult Nonfiction Mezzanine 647.94092 BAR (Text to Phone) Available -

  • ISBN: 9780804186292
  • ISBN: 0804186294
  • Edition: First edition.
Bibliography, etc.: Includes bibliographical references (pages 295-297) and index.
Contents: The grand opening, 1889. The hotelier and the impresario ; A London debut ; An offer too good to refuse -- Boomtown, 1890. Taking charge ; A celebrity guest and an infamous dinner -- Decadence and suspicion, 1890-1893. The shareholder meeting ; Flying high ; Expansion plans and new pressures -- Scandal, 1894-1898. The Prince of Wales vs. the Duc d'Orl̓eans ; Ritz makes a move ; A secret investigation ; Calamity -- Paris, 1898-1899. A new beginning ; The cookbook ; The perfect hotel -- Return to London, 1899-1902. Revenge is sweet ; The toast of the town ; A new king and a nervous breakdown -- Afterword. Paris, 1925.
Summary: 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.
Alternate Title: Ritz and Escoffier
Citation: Barr, Luke. "Ritz & Escoffier : the hotelier, the chef, and the rise of the leisure class." New York : Clarkson Potter/Publishers, 2018.
Search Results Showing Item 1 of 4 Preferred library: Peabody - Peabody Institute Library?

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