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Synopsis
This celebration of the grand culinary tradition at the Ritz Paris features inspirational stories of three great men and is completed with sixty recipes. At the age of thirteen, the young sommelier Cesar Ritz was summarily dismissed by his employer who told him he lacked the flair and talent to succeed in the hospitality business. Of course, Ritz went on to become one of history’s greatest hoteliers, creating the Ritz in Paris and its world-renowned restaurant L’Espadon with the help of renowned chef Auguste Escoffier. Both Escoffier and Ritz loved simplicity, but perfection reigned in their finest of dining rooms.
Today, having climbed the ranks at L’Espadon, Michel Roth is now at the helm of this Michelin two-starred restaurant. His menus pay tribute to the heritage of Escoffier, using his classical standard as the backdrop for outstanding contemporary cuisine. The spectacular, award-winning egg-shaped macaroni and truffles dish inspired by Escoffier appears among the sixty featured recipes. Superb photographs accompany each recipe, inviting the reader behind the scenes of this legendary culinary monument.
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About the Author
Michel Roth is one of the world’s most decorated chefs. He has been awarded the Prix Taittinger, the Prix Escoffier, Meilleur Ouvrier de France, the Bocuse d’Or, and two Michelin stars for the Ritz’s L’Espadon restaurant. Jean-Francois Mesplede is former director of the Michelin Guide to France. Paul Bocuse has held three Michelin stars since 1965. Grant Symon’s photographs have appeared in Uncooked (nominated for James Beard and IACP awards), Egg (winner of an IACP Design Award), and Vegetables by Forty Great French Chefs.
"About this title" may belong to another edition of this title.
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Ritz Paris: Haute Cuisine
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
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Hardback. Condition: Good. This celebration of the grand culinary tradition at the Ritz Paris features inspirational stories of three great men, and is completed with seventy-five recipes. At the age of thirteen, the young sommelier César Ritz was summarily dismissed by his employer who told him he lacked the flair and talent to succeed in the hospitality business. Of course, Ritz went on to become one of history's greatest hoteliers, creating the Ritz in Paris and its world-renowned restaurant l'Espadon with the help of esteemed chef Auguste Escoffier. Both Escoffier and Ritz loved simplicity, but perfection reigned in their finest of dining rooms. Today, having ascended the ranks at l'Espadon, chef Michel Roth is at the helm of this Michelin two-starred restaurant, where diners can savor his inventive, authentically elaborate creations in unrivalled elegance around the climbing lilac tree in the center of the opulent dining room. His menus pay tribute to the legacy of Escoffier, using his classical standard as the backdrop for outstanding contemporary cuisine. The seventy-five recipes featured in this volume include his spectacular, award-winning egg-shaped macaroni and truffles dish inspired by Escoffier, roasted venison fillet with winter fruits and grand veneur sauce, lemon-balm scented warm lobster salad, mango and raspberry vacharin and the Ritz signature chocolate soufflé. Superb photography accompanies each recipe, inviting the reader behind the scenes inside this legendary culinary monument. Seller Inventory # CIN2080200798G
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Ritz Paris: Haute Cuisine
Seller: Zoom Books Company, Lynden, WA, U.S.A.
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Condition: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service. Seller Inventory # ZBV.2080200798.VG
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Ritz Paris: Haute Cuisine
Seller: World of Books Inc, Montgomery, IL, U.S.A.
Seller rating 4 out of 5 stars
Hardback. Condition: Good. This celebration of the grand culinary tradition at the Ritz Paris features inspirational stories of three great men, and is completed with seventy-five recipes. At the age of thirteen, the young sommelier César Ritz was summarily dismissed by his employer who told him he lacked the flair and talent to succeed in the hospitality business. Of course, Ritz went on to become one of history's greatest hoteliers, creating the Ritz in Paris and its world-renowned restaurant l'Espadon with the help of esteemed chef Auguste Escoffier. Both Escoffier and Ritz loved simplicity, but perfection reigned in their finest of dining rooms. Today, having ascended the ranks at l'Espadon, chef Michel Roth is at the helm of this Michelin two-starred restaurant, where diners can savor his inventive, authentically elaborate creations in unrivalled elegance around the climbing lilac tree in the center of the opulent dining room. His menus pay tribute to the legacy of Escoffier, using his classical standard as the backdrop for outstanding contemporary cuisine. The seventy-five recipes featured in this volume include his spectacular, award-winning egg-shaped macaroni and truffles dish inspired by Escoffier, roasted venison fillet with winter fruits and grand veneur sauce, lemon-balm scented warm lobster salad, mango and raspberry vacharin and the Ritz signature chocolate soufflé. Superb photography accompanies each recipe, inviting the reader behind the scenes inside this legendary culinary monument. Seller Inventory # CIN2080200798G
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Ritz Paris: Haute Cuisine
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Condition: very_good. Gently read. May have name of previous ownership, or ex-library edition. Binding tight; spine straight and smooth, with no creasing; covers clean and crisp. Minimal signs of handling or shelving. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships USPS Media Mail. Seller Inventory # OTV.2080200798.VG
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Ritz Paris: Haute Cuisine (Langue anglaise)
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Ritz Paris: Haute Cuisine
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Paperback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR007309808
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Ritz Paris: Haute Cuisine
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