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 culinary history. Escoffier was charged with organizing the restuarants at the Ritz-Carlton and the other major hotels in the 1920s. Filled with information about the aristocracies of France and England, their dining habits and their amusements, the book also provides an insight into the social and political system of the time. The text includes: Escoffier's correspondence with chefs working in America in the 1920s about ingredients and his impression; menus and recipes in their original concept; current menus for the Savoy, Ritz-Carlton and Pierre Hotel; a glossary of people, places and events; a concurrent timeline of developments in American political and culinary history.
