clientele included Edward VII and Kaiser Wilhelm II, as well as the leaders of society and of fashion. His partnership with the hotelier Cesar Ritz established a tradition of superb cooking as an essential part of the luxury hotel, at the same time making dining in public respectable for women. Escoffier also revolutionised the way food was presented, popularising his repertoire in a series of hugely successful cookery booksKenneth James traces Escoffier's career, from its humble origins on the French Riviera to Paris, London and New York. He shows what made the cuisine at the Savoy and the Carlton so outstanding, as well as drawing a personal culinary portrait of a chef of genius. Escoffier: The King of Chefs also presents the dishes, from eggs to lobster, on which Escoffier had both a lasting influence and strongly held views and includes the story of the first peach melba and the defnitive guide to preparing lobster. This bok is a must-buy in the age of celebrity chefs such as Emeril Lagasse, Rocco DiSpirito, Jamie Olivier, Gordon Ramsey and Egon Ronay.

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