Ecole Ritz Escoffier, Paris

"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 Ecole 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 Cesar 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, finger food, 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 Vendome, Paris, this beautiful book is a more than a reference; it offers the savoir-faire and secrets of a gourmet chef who has inspired cooks for more than 150 years.