École Ritz Escoffier, Paris 100 Step-by-Step Recipes from the Ritz Paris Culinary School
École Ritz Escoffier, Paris
100 Step-by-Step Recipes from the Ritz Paris Culinary School
By École Ritz Escoffier
Photographer Michel Langot
  • Imprint: Abrams Books
  • Publication Date: November 22, 2016
  • Price: $37.50
  • Trim Size: 7 12 x 10
  • ISBN: 1-4197-2148-8
  • EAN: 9781419721489
  • Page Count: 304
  • Illustrations: 100 recipes, 300 color illustrations
  • Format: Hardcover (Belly Band)
  • Rights: World English

“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 Ritz: 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.

About the author

Michel Langot is a well-known food photographer based in Paris who has published more than 20 books. He works regularly with the Michelin-starred chef Guy Martin.