Ritz Escoffier, Paris 1 0 0 S T E P - BY- S T E P R E C I P E S F R O M T H E R I T Z PA R I S C U L I N A RY S C H O O L ■ ■ BY É C O L E R I T Z E S C O F F I E R ■ P H OTO G R A P H S BY M I C H E L L A N G OT
S E LLING POINTS ■■ 100 sweet and savoury recipes, including traditional and contemporary dishes
Recipes and more from the world-famous Paris cooking school
■■ A thorough reference with 300 colour photographs ■■ Easy-to-follow, step-by-step instructions ■■ Basic recipes ■■ Includes useful glossary
S PECIFICATIONS 300 colour photographs 304 pages 10 × 7½ " • 254 ×191mm Hardcover with bellyband
“G
RIGHTS: WORLD ENGLISH ood cooking is the foundation of true happiness,"
EXCLUDING FRANCE
said Auguste Escoffier (1846–1935), the pioneer
PUB MONTH: SEPTEMBER
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
FOOD & DRINK ISBN 978-1-4197-2148-9 ISBN 978-1-4197-2148-9 UK £25.00 US$40.00 54000
to amateurs and seasoned professionals alike. This book celebrates the values prized by Escoffier and by hotelier
9 781419 721489
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. 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.
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