École Ritz Escoffier, Paris: 100 Step-by-Step Recipes from the Ritz Paris Culinary School

by École Ritz Escoffier, Michel Langot (Photographer)

“Good cooking is the foundation of true happiness,” said Auguste Escoffier (1846–1935), the pioneer of modern cuisine and the first executive chef of the Ritz Hotel, Paris. Today, the École Ritz Escoffier pays tribute to the great chef by teaching the art of French cooking to amateurs and seasoned professionals alike. This book celebrates the values prized by Escoffier and by hotelier César professionalism, creativity, and conviviality. An absolute must for anyone seeking to improve their knowledge and techniques, the book includes 100 recipes for meat, fish, vegetables, foie gras, pasta and rice, international dishes, hors d’oeuvres, and desserts. Each recipe is illustrated and includes clear explanations and a step-by-step guide. An homage to the prestigious school, which is still in its original home at the Ritz Hotel on the Place Vendôme, Paris, this beautiful book is more than a reference; it offers the savoir-faire and secrets of a gourmet chef who has inspired cooks for more than 150 years.

304 pages, Hardcover

Published November 22, 2016

Reviews

[Rachel · Rating 2 out of 5]

This is another one of those cookbooks that I would probably only use if I had a semi-professional kitchen or just went to the Ritz Escoffier hotel in Paris instead because they sure know what the hell they're doing, whereas I do not to this level of precise. If I was cooking the recipes, I would re-create the Slow-Roasted Tomato Tartlets, the Mini Rum Babas, and the Chestnut-Vanilla Ice Cream Meringue Cake.