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The Resource Ritz & Escoffier : the hotelier, the chef, and the rise of the leisure class, Luke Barr

Ritz & Escoffier : the hotelier, the chef, and the rise of the leisure class, Luke Barr

Label
Ritz & Escoffier : the hotelier, the chef, and the rise of the leisure class
Title
Ritz & Escoffier
Title remainder
the hotelier, the chef, and the rise of the leisure class
Statement of responsibility
Luke Barr
Title variation
Ritz and Escoffier
Creator
Author
Subject
Genre
Language
eng
Summary
"In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The result was a hotel and restaurant like no one had ever experienced, run in often mysterious and always extravagant ways--which created quite a scandal once exposed. Barr deftly re-creates the thrilling Belle Epoque era just before World War I, when British aristocracy was at its peak, women began dining out unaccompanied by men, and American nouveaux riches and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, where they welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt, Escoffier created the modern kitchen brigade and codified French cuisine for the ages in his seminal Le Guide culinaire, which remains in print today, and Ritz, whose name continues to grace the finest hotels across the world, created the world's first luxury hotel. The pair also ruffled more than a few feathers in the process. Fine dining would never be the same--or more intriguing" --
Writing style
Review
  • In this entertaining culinary history, Barr (Provence, 1970) narrates the lives of the two men responsible for democratizing high-end dining at the turn of the 20th century. In 1889, Richard D’Oyly Carte, an impresario known for his work with Gilbert and Sullivan, opened the Savoy Hotel in central London. The Savoy was intended to fill a new niche: luxury available to anyone who could pay for it, as opposed to being confined to the aristocracy. To this end, D’Oyly Carte hired César Ritz, a fashionable hotelier, and the renowned chef Georges Auguste Escoffier. Barr follows Ritz and Escoffier through the years of their professional partnership, during which the Savoy redefined both hotel service and French cuisine (Escoffier established a new kitchen ethos: “respect for the chef, respect for the ingredients, respect for the artistry of cooking”). Financial scandals (D’Oyly Carte kept from the shareholders the high salaries paid to his staff) and personal squabbles lend drama to the narrative, and nearly every celebrity of the era plays at least a bit part. Barr’s prose is lively and his sourcing impeccable, even if he takes liberties in ascribing thoughts and feelings to his characters. Barr offers a thoroughly enjoyable look into a defining moment of culinary history. (Apr.) --Staff (Reviewed 01/29/2018) (Publishers Weekly, vol 265, issue 5, p)
  • César Ritz (1850–1918) and Auguste Escoffier (1846–1935) first met in the mid-1880s while working together in Monte Carlo. Both had grown up poor; throughout his life, Ritz cursed his "peasant hands." Temperamentally, they were polar opposites. Ritz was extroverted and a natural showman, while Escoffier was calm and introverted. But together, they fashioned an enduring, creative partnership that still resonates today. Ritz was already an hotelier when, in 1890, Richard D'Oyly Carte needed to revitalize the Savoy, his fashionable London hotel. D'Oyly Carte recognized that only Ritz could perform this task, and employed him at a significant salary. Ritz then hired his own team, including Escoffier as the chef de cuisine. Undeterred by a scandal that saw Ritz and his team dismissed from the Savoy, he and Escoffier went on to create new establishments that are still synonymous with luxury. Barr (Provence, 1970) vividly captures the moment when Ritz and Escoffier conceptualized and created a new type of luxury establishment in which the aristocracy, the nouveau riche, and the beau monde mingled freely and easily. VERDICT Barr's highly enjoyable and well-researched book carries the reader into the intimate heart of Ritz and Escoffier's philosophy. --Penelope J.M. Klein (Reviewed 03/15/2018) (Library Journal, vol 143, issue 5, p104)
  • A new perspective on the rise of the leisure class. In his latest book, former Travel + Leisure features editor Barr (Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste, 2013) dives into the many aspects of the restaurant industry during the belle epoque era that laid the groundwork for today's fine-dining experience. The author focuses on the unlikely union of two entrepreneurs: Swiss hotelier César Ritz (1850-1918) and French chef Auguste Escoffier (1846-1935). The two men shared an insatiable appetite for culinary success, but it wasn't just the food they were concerned about. By working together to bring the now-renowned Savoy Hotel to its current glory, Ritz and Escoffier introduced epicurean principles to a general public that had no point of reference to understand such lifestyles. "The nouveaux riches had arrived," writes Barr, "but until now, there had never been anywhere for them to go to announce their arrival. They had rarely been invited to the exclusive dinner parties or private clubs of high society. But now there was the Savoy. The restaurant may have served the most refined, daring, and sometimes shockingly expensive food in the world, but it was not exclusive....The Savoy offered a new and democratic kind of luxury, and cooking was very much at the center of it." In this process, Ritz and Escoffier created a whole new breed of city dwellers dedicated to "a life of pleasure, a theater of luxury." The two would later go on to create the Hotel Ritz in Paris. As in his previous book, it's clear that Barr has done extensive research to master his topic, and the book serves as an expansive resource for those interested in learning more about the turn-of-the-century leisure class. However, the never-ending name-dropping becomes distracting and tiresome. The story would have benefited from more social and cultural analysis and fewer fabulous cameos. A well-researched, glitzy, and flawed history of conspicuous consumption. (Kirkus Reviews, January 15, 2018)
Assigning source
From Amazon
Biography type
collective biography
http://library.link/vocab/ext/novelist/bookUI
10639523
Cataloging source
DLC
http://library.link/vocab/creatorName
Barr, Luke
Dewey number
  • 647.94092
  • B
Index
index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/resourcePreferred
True
http://library.link/vocab/subjectName
  • Ritz, César
  • Escoffier, A.
  • Savoy Hotel (London, England)
  • Hospitality industry
  • Hospitality industry
  • Leisure class
  • Escoffier, A.
  • Ritz, César
  • Savoy Hotel (London, England)
  • Hospitality industry
  • Leisure class
http://bibfra.me/vocab/lite/titleRemainder
the hotelier, the chef, and the rise of the leisure class
Label
Ritz & Escoffier : the hotelier, the chef, and the rise of the leisure class, Luke Barr
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
ocn985359661
Dimensions
22 cm
Edition
First edition.
Extent
312 pages
Isbn
9780804186292
Lccn
2017015344
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
System control number
(OCoLC)985359661
Label
Ritz & Escoffier : the hotelier, the chef, and the rise of the leisure class, Luke Barr
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
ocn985359661
Dimensions
22 cm
Edition
First edition.
Extent
312 pages
Isbn
9780804186292
Lccn
2017015344
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
System control number
(OCoLC)985359661

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