- 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
- Word Wise: Not Enabled
- Average Customer Review: 2 customer reviews
- Amazon Bestsellers Rank: #496,648 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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A Dash of Genius (Kindle Single) Kindle Edition
|Length: 80 pages|
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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.
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_.
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.
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.