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Auguste Escoffier: Memories of My Life, by Auguste Escoffier
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Captured here for the first time in English is the life, the philosophy, and the art of the legendary Auguste Escoffier - as he himself recorded it. The text eloquently communicates the warm sensibilities of Escoffier and his great love of food, while culinary art glows from every page, creating a sensory feast for serious gourmands and professionals alike. Escoffier intimately describes dishes, presentations, original menus and recipes, all in the context of their creation.
- Sales Rank: #882090 in Books
- Published on: 1996-10-10
- Original language: English
- Number of items: 1
- Dimensions: 9.82" h x 1.01" w x 7.62" l, .0 pounds
- Binding: Hardcover
- 272 pages
From the Inside Flap
Auguste Escoffier Memories of My Life Translated by Laurence Escoffier In one inspired lifetime, Auguste Escoffier changed the course of culinary history, extended the fame of French cuisine throughout the world, and touched the lives of both rich and poor with his warmth and artistry. 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 P�che 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 Cardinalis�es. History buffs will feast here, too, as they enter the world of Auguste Escoffier—a man whose passion for people was second only to his passion for food. Among the many we meet here are: �mile Zola, who came to London to study life in the poor neighborhoods, but chose to live in the Savoy Hotel; C�sar Ritz, who employed soft, flattering lighting on the hotel dining room to enhance the beauty of his feminine clientele; Sarah Bernhardt, who made a veritable cult of calf sweetbread, fresh noodles, and a pur�e of foie gras and truffles. 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
- A concurrent timeline of Escoffier’s career and world and American historical events
Most helpful customer reviews
10 of 11 people found the following review helpful.
Memoir of Culinary Giant
By rodboomboom
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.
1 of 1 people found the following review helpful.
NOT a cookbook........For those interested in the life of the Father of Modern Cooking (into the mid-20th Century, at least)
By Samuel Bissell
First off, let me say that this ISN'T a cookbook though it does have several recipes contained in the text.
What it is is the autobiography of world-renowned Chef Auguste Escoffier, the Chef who revolutionized the way modern cooking would become in the early to mid 20th Century. From his meager beginnings in his Uncle's restaurant in Nice to the hotel kitchens he managed in the late 1800s to early 1900s, Escoffier describes in detail what it was like to be the man who he became.
His detailed descriptions of being the Chef to the troops and the battle commanders during the Franco-Prussian War are particularly interesting, considering the lack of things he had to cook with and making do with what he actually did have! After the war, he returned, in earnest, to cooking for the dignitaries of all of Europe and the United Kingdom as well as helping to revolutionize the way "modern cooking" began to take hold in the US. No matter who the dignitary was, he devoted his time to making very specific menus for his guests and even going as far as inventing specific meals for a specific night of entertaining....even if it meant that the guest was coming in over the course of several days in a row with specific menus that varied greatly from one night to the next! And keep in mind that these menus were very elaborate multi-course events with hand-written menus and hours of preparation to be served without any sign of mistakes. Viewing the menus included in the book and the amount of people he served in a given night made me wonder if he EVER SLEPT!!
Escoffier was the picture of determination all across the board of the complete restaurant, no matter whether it was a stand-alone restaurant or one that supported hotels in London, Paris, and the French Riviera. His resolve to support all of his cooks was something that, frankly, the world needs more of in the truly modern kitchen: Escoffier supported his cooks and Chefs not only with good wages but, once they had retired from the business, he setup homes for his older Chefs so they could retire in peace and not worry about where their next meal was coming from. (Where is that admirable quality in "modern kitchens"? Nowhere!)
The book comes with the requisite photos from his life but also includes photos of some of his more famous dinners. At the back of the book are several menus, meticulously offered (and without translation...but if you know even a little French you can wade through well enough). There are a few recipes, mostly of his more famous recipes uniquely designed for the dignitaries he loved to serve.
All in all, it is a tremendous resource for the cook who is interested in the life of one of the greatest Chefs who ever lived.....and, bar none, the greatest Chef to revolutionize the way "modern cooking" was to eventually rise!
[Before I read Escoffier's autobiography, I happened to read N.M. Kelby's "White Truffles in Winter: A Novel", which is a fictionalized account of the roughly last 30 years of Escoffier's life. It more specifically details Escoffier's intimate relationship with Sarah Berhardt, with whom he had and on-again-off-again relationship since both of them led such on-the-go lives. I highly recommend this book to get a deeper sense of the man who Escoffier was. Even being a fictionalized account, there are many facts that are simply skimmed over in the autobiography, which show up in both stories. There are also several recipes....the more notable ones....along with the reason for their names after the dignitaries he cooked for.]
1 of 1 people found the following review helpful.
History of Cuisine must read.
By G.R.
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.
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