{"product_id":"ritz-and-escoffier-the-hotelier-the-chef-and-the-rise-of-the-leisure-class-9780804186315","title":"Ritz and Escoffier: The Hotelier, the Chef, and the Rise of the Leisure Class","description":"\u003cb\u003eIn a tale replete with scandal and opulence, Luke Barr, author of the \u003ci\u003eNew York Times \u003c\/i\u003ebestselling \u003ci\u003eProvence, 1970, \u003c\/i\u003e transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier C sar Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn the modern luxury hotel and restaurant, where women and American Jews mingled with British high society, signaling a new social order and the rise of the middle class.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn early August 1889, C sar 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 \u0026amp; 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 \u003ci\u003echef de cuisine\u003c\/i\u003e 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. \u003cbr\u003e 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 \u003ci\u003eLe Guide culinaire, \u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e \u003ca href=\"https:\/\/www.cacorrectionsbookstore.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=AUTH-7020028\"\u003eLuke Barr\u003c\/a\u003e\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/02\/2019\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.60lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 7.90h x 5.10w x 1.00d\u003cbr\u003e\u003cb\u003eISBN13:\u003c\/b\u003e 9780804186315\u003cbr\u003e\u003cb\u003eISBN10:\u003c\/b\u003e 0804186316\u003cbr\u003e\u003cb\u003eBISAC Categories:\u003c\/b\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/www.cacorrectionsbookstore.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-BIO\"\u003eBiography \u0026amp; Autobiography\u003c\/a\u003e | \u003ca href=\"https:\/\/www.cacorrectionsbookstore.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-BIO029000\"\u003eCulinary\u003c\/a\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/www.cacorrectionsbookstore.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-CKB\"\u003eCooking\u003c\/a\u003e | \u003ca href=\"https:\/\/www.cacorrectionsbookstore.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-CKB041000\"\u003eHistory\u003c\/a\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/www.cacorrectionsbookstore.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-HIS\"\u003eHistory\u003c\/a\u003e | \u003ca href=\"https:\/\/www.cacorrectionsbookstore.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-HIS010020\"\u003eWestern Europe | General\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eLUKE BARR is the author of the \u003ci\u003eNew York Times \u003c\/i\u003ebestselling \u003ci\u003eProvence, 1970\u003c\/i\u003e. Raised in the San Francisco Bay Area and Switzerland, Barr attended Harvard College and was formerly the features editor at \u003ci\u003eTravel + Leisure\u003c\/i\u003e magazine. He lives in Brooklyn with his wife and their two daughters.\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":43835048951947,"sku":"9780804186315","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0626\/5100\/7115\/files\/img_758a7bea-b801-45b7-aa3a-c556a6c44fca.jpg?v=1755666941","url":"https:\/\/cacorrectionsbookstore.com\/products\/ritz-and-escoffier-the-hotelier-the-chef-and-the-rise-of-the-leisure-class-9780804186315","provider":"CA Corrections Bookstore","version":"1.0","type":"link"}