Ritz and Escoffier by Luke Barr

Ritz and Escoffier

In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier Cesar 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 m...

Details Ritz and Escoffier

TitleRitz and Escoffier
Release DateApr 3rd, 2018
PublisherClarkson Potter Publishers
GenreNonfiction, History, Biography, Food and Drink, Food, Historical

Reviews Ritz and Escoffier

  • Judy Lesley
    I received an ARC of this book through the Amazon Vine program.Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffier to take care of the food side of the service. Both men remained much longer than they had expected to and were instrumental in changing the old rules of accommodatio...
  • Margaret Sankey
    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that refused to admit nouveau riche Americans or Jews. Cesar Ritz and Auguste Escoffier has begun their quiet revolution in hotels in Switzerland and along the holiday coa...
  • SundayAtDusk
    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in private homes and gentlemen's clubs, which of course excluded a lot of people. Also, it was debatable if the food served during such exclusive gathering could even qua...
  • Schuyler Wallace
    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr’s “Ritz & Escoffier.” The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible for the proliferation of many fine hostelries at that time. Hotelier Cesar Ritz became famous as his travels around the world of hospitality took him through ever-increasing...
  • Laurie
    Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn’t like. Auguste Escoffier was a brilliant chef, with equal skills in creating food and managing kitchens. When he started, kitchens were mad houses filled with yelling, drunkenness, food that arrive...
  • Ronald Koltnow
    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charge and modernized the concept of hotels and service forever. Ritz's first act was to install Auguste Escoffier as the hotel's chef. Escoffier, with his theory of bri...
  • Jennifer Malinowski
    Ritz and Escoffier by Luke Barr is a fascinating story of the rise of the famed Swiss hotelier Cesar Ritz and the French chef Auguste Escoffier. Barr's pleasant writing style made this narrative nonfiction book one I read in a little over a day. I enjoyed the descriptions of the opulence of the Savoy and Ritz Hotels and a glimpse into the life of the upper class who stayed at these hotels. However, I did not find that the book sufficiently explor...
  • Brian
    Ritz and Escoffier is the story of the founder of the Rtiz Carlton empire and the chef that made the whole thing possible. Cesar Ritz figured out the rising luxury class of new money and the old monied classes of Europe were ready for a new form of travel with modern amenities and the finest dinging to be had. His chef Auguste Escoffier would provide those original dishes as the two managed a series of hotels until landing at the Savoy started by...
  • N.R. Tomasheski
    I received this ARC in a Goodreads giveaway. (And was quite pleased: I entered about 50 giveaways that day, but this was the book I was most interested to read.)It's an enjoyable volume; an easy read, full of charming detail about the period (1889 to 1901). It is well-researched, but never stuffy: the tone is conversational and upbeat. Ritz and Escoffier were indeed the primary innovators of what we know today as the luxury hotel experience, with...
  • Kelly Heyesey
    I won this book through a Goodreads sweepstakes. I was of course familiar with the name Ritz, but was not familiar with his background and how he revolutionized the customer service experience for the hotel industry. It was interesting to learn about his almost obsessive attention to detail. It was also equally enlightening to learn about Auguste Escoffier who I was unfamiliar with. The lists of the decadent menus he created left me wishing I cou...
  • Sherrie Pilkington
    ***I won this book in a Goodreads Giveaway***I don't know y'all...I just couldn't get into this book. It was fine, I guess, but not more than that. I did learn things that were fascinating, but I wish there had been more. I feel like the author started in the middle of the story and glossed over large swathes of Ritz and Escoffier's lives. It felt rushed. All in all, it's a great topic but a mediocre book.
  • Zack
    Goodreads Giveaway - This was a very fun book to read. It’s a narrative history of the rise and success of the Hotelier and the Chef of the title. It goes over how their partnership at the Savoy hotel generated a new class of hotels and changed the expectations of dining out. If cultural history is of interest, this book is well worth time. Additionally, it is worth tracking down Escoffier’s cookbook, which is the definitive French cookbook.
  • Deidre
    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gossip at the time, and the tidal shift in wealth made this a fascinating read.
  • Mary Beth
    Thank you for the ARC. I very much enjoyed learning about the characters, scandals and history behind the luxury brands of Ritz, Carlton, Savoy, etc. The author did a good job bringing the people and the era to life.
  • Beth
    An enticing look at one of my favorite time periods, the turn of the twentieth century. It reminded me a little of Gilded Lives, Fatal Voyage, about the Titanic. I liked this author's other book, too.
  • C
    I received this interesting read as a Goodreads giveaway. The author's vivid, colorful description of the hotels, characters,and restaurant menus provide a glittering view of the opulence and success of this lavish industry in the late 1800's.
  • Anna
    Won from a Goodreads' giveaway"Ritzy"Like so many other words, it's one I've used before to describe something without ever giving the slightest thought to its origin. It has always simply meant what it means - no explanation needed. The fact that its base also happens to appear in the name of luxury hotels, was also lost on me, as was the story behind it. Thankfully, Luke Barr has done a lovely job of correcting that bit of ignorance with this b...
  • Janet
    From the Publisher - In early August 1889, Cesar 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 d...
  • Michelle
    I received an "uncorrected proof" as a part of a Goodreads giveaway. I was pleasantly surprised to find myself captivated by a book about a hotelier and a chef. It doesn't hurt that I'm a bit of a foodie and found myself salivating whenever one of Escoffier's menus was laid-out before me on the pages. I will soon be seeking out Luke Barr's other book: Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste.
  • Tena
    I won an Advance Readers Copy in a GOODREADS giveaway sponsored by Crown Publishing Group