Ritz & Escoffier : the hotelier, the chef, and the rise of the leisure class / Luke Barr.
- 5 of 5 copies available at Evergreen Indiana.
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|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Carnegie PL of Steuben Co - Angola||LP 647.9409 BAR (Text)||33118000183938||Adult: Large Print||Available||-|
|Eckhart PL - Main||LP NF 647.94 RIT (Text)||840191002695002||Large Print - Main Level||Available||-|
|Greentown PL - Greentown||647.94 BARR LARGE PRINT (Text)||75342000085909||Adult Non-Fiction Large Print||Available||-|
|Lincoln Heritage PL - Dale Main Library||LP 647 BAR (Text)||70743000162995||Adult Non-Fiction||Available||-|
|Shelby Co PL - Shelbyville Main Library||LP 647.94092 BAR (Text)||78731000505454||Adult Nonfiction||Available||-|
- ISBN: 9781432849764
- ISBN: 143284976X
- Physical Description: 459 pages (large print) ; 23 cm
- Edition: Large print edition.
- Publisher: Waterville : Thorndike Press, a part of Gale, a Cengage Company, 2018.
|Bibliography, etc. Note:||
Includes bibliographical references.
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 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.
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|Genre:||Large type books.