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A Dash of Genius (Kindle Single) Kindle Edition

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Kindle Edition, Kindle eBook, 10 Oct 2012
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Length: 80 pages

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Product details

  • Format: Kindle Edition
  • File Size: 245 KB
  • Print Length: 80 pages
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B009P8IVAO
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Enhanced Typesetting: Not Enabled
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #466,834 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By Mrs. U. Jovanovic on 17 Nov. 2012
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I read this one in a single breath, carried on by the excellent writing and style and the absolutely fascinating story of a man who changed the way we eat and cook. And the added bonus were the recipes which I will have to revisit and try out. A must for anyone who is interested in extraordinary people, the way our attitudes to food and eating out have changed, or just anyone with a healthy interest in food and cooking. A fantastic biography and a great read, and written by the Father of California Cuisine - Jeremiah Tower. Simply delicious!
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A good introduction to the Master.
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Most Helpful Customer Reviews on (beta) 16 reviews
10 of 10 people found the following review helpful
Tower continues to amaze. 24 Oct. 2012
By Charles Tuna - Published on
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Why anyone would want to read about a chef who wore formal wear and high heels in the kitchen? Or who modernized restaurant kitchens while bemoaning the disappearance of wood in their stoves? The answer is simple -- because cooking and restaurants in America would not be what they are today without him. Because the principles he taught, lectured, and wrote about in Europe and America, are the foundation of all that is taught in culinary schools and the best restaurants.

By the time Escoffier died in Monte Carlo in 1935, this slender, aquiline, handsome, perceptive little man with brilliant dark eyes and snowy hair and moustache had transformed the world of both professional chefs and amateur cooks, not only in France, but the United States and England. He taught the English to eat frogs and Americans to turn from T-bones to filet of sole with lobster sauce, Tournedos Rossini, and Pêche Melba. After Escoffier there were recipes for everything for everyone from scrambled eggs on buttered toast to strawberries à la Ritz with whipped cream as well as all the usual elaborate dishes for the rich.

But the book is not just about food. Read about London, Paris, and Monte Carlo with the most glittering international society the world has ever seen, lead by the future King of England, Russian Grand Dukes, Princes, and the most famous actresses and courtesans of the day. Also included are the creation of the first great modern hotels by César Ritz and Escoffier, and the even grander parties, huge successes, and disasters brilliantly and famously avoided by them - the world's greatest hospitality team.

Slender, aquiline, handsome, perceptive -- words that also describe the incredible master chef Jeremiah Tower, who in turn permanently changed the course of American cooking.
5 of 5 people found the following review helpful
History. Biography. Recipes. 2 Nov. 2012
By KansasKate - Published on
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This is a quick read, packed with history: French food in the 19th century, the evolution of luxury hotels & fine dining, the birth of prix fixe and à la carte menus, the beginnings of canned foods, the organization of restaurant kitchens, the roots of "California Cuisine" and much more. In addition, it offers a glimpse into the lives of two culinary greats: the subject, Auguste Escoffier, and the author, Jeremiah Tower.

There are also a few recipes from Tower which follow a thorough description of the Escoffier creations which inspired them. Since fabulous locally-grown asparagus is abundant in eastern Kansas every Spring, I'm especially eager to try the three asparagus dishes: la salade favorite, the warm salad of asparagus, peas & green beans, and the creamed asparagus gratin. Another dish I'm saving for late Spring is the strawberries à la Ritz. Year-round, we'll be enjoying the horseradish-walnut sauce. The French scrambled eggs with salmon recipe is immediately going into the rotation of high-protein breakfasts. (If you're not familiar with scrambling eggs in this manner --buttered sauce pan + simmering water bath-- this recipe alone is worth the $3.)

The author has also provided us with an annotated list of Escoffier's oeuvre (which will have you googling century-old French publications) and a bibliography (which will have you filling your Amazon cart).

I can't imagine any "foodie" who wouldn't enjoy Tower's _A Dash of Genius_.
5 of 5 people found the following review helpful
A mouth watering tale 24 Oct. 2012
By mary kay gehring - Published on
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Jeremiah Tower gives us a warmly written account of the life and accomplishments of Auguste Escoffier. Tower tells the story of how Escoffier rocked the culinary world over a century ago in ways that reverberate today. (And without circus like food tv, glossy magazines, or a public relations team.) Woven into the tale is how Escoffier influenced Tower's cooking. One of my favorite lines in the book is when Tower says "I looked up from France and saw California". And I'm so glad he did!
And I'm so glad he wrote this book. He personalizes Escoffier, giving me a real sense of who he was and what he accomplished.
3 of 3 people found the following review helpful
From the Ritz to Chipotle 25 Oct. 2012
By Michael Landsman - Published on
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Master Chef Jeremiah Tower's thoughtful, concise and interesting portrait reminds readers about the deeply influential genius of Auguste Escoffier.

Escoffier's influence can be traced from his roots near Nice and the grand hotel dining rooms he created to seminal restaurants such as Chez Panisse and Stars in California, and on to transformative fast casual mega brands such as Chipolte.

The connection between these seemingly disparate examples is a passion for great ingredients and the ability to consistently provide customers with a quality dining experience.

Bravo Chef Tower.
2 of 2 people found the following review helpful
He changed a world 8 Nov. 2012
By FoodieLA - Published on
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In this world of Top Chef and the Food Network we forget that it all started somewhere. And that somewhere and someone was Auguste Escoffier. He changed the world of dining out. He created the system of ala carte ordering that we now have. Jeremiah Tower brings him to life for us and shares wiht us his modern interpretation of some of Escoffer's classic recipes. A truly easy read that should be mandatory for all who love food.
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