SKU: 73232816131

Ritz and Escoffier: The Hotelier, the Chef, and the Rise of the Leisure Class

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Ritz and Escoffier: The Hotelier, the Chef, and the Rise of the Leisure ClassIn 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 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

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 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.

In 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 & 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.

Binding Type: Paperback
Publisher: Clarkson Potter Publishers
Published: 04/02/2019
ISBN: 9780804186315
Pages: 320
Weight: 0.60lbs
Size: 7.90h x 5.10w x 1.00d
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SKU: 73232816131

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Mindhealer
Belleville, US
★★★★★ 4
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Hayleysgirl
Lowell, US
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Chuck-it stands up to huskies teeth.
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This item is awesome. Stands up to my huskies teeth.
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Reviewed in the United States on May 14, 2026
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D.G.
Birmingham, US
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Great ball!
Color: Ultra, Size: Large
Our puppy loves this ball. It has held up well so far, it’s about 2 weeks now of large breed pup play. It’s been outside for the last week, rain or shine, still in working order. Not as big as I thought it would be though. No squeak, bounces well. Thick rubber like material, that can be depressed when biting down.
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Reviewed in the United States on May 14, 2026
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AnaC
Carnegie, US
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Great Quality and durability
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I have a teething puppy and this is the only ball that has outlasted the rest!! Big chewer and still bounces and no tears! Keeps him entertained for hours!! Sturdy, solid, good quality and value!
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Dana Kurtz
Charlottesville, US
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Durable, even for a Great Dane!
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I've bought many tennis ball sized ChuckIt balls in the past (for medium sized dogs we've owned), so when we knew we were going to be babysitting our daughter's Great Dane, I bought a bigger one for her. The 4" is perfect for her! She plays catch with it, but also likes to gnaw on it. It holds up great!
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Reviewed in the United States on April 19, 2026

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