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

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

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 Cesar 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 wi In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transpo...

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Title:Ritz and Escoffier: The Hotelier, the Chef, and the Rise of the Leisure Class
Author:Luke Barr
Rating:
Genres:Nonfiction
ISBN:0804186294
Edition Language:English
Format Type:Hardcover
Number of Pages:320 pages pages

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

  • Laurie
    Jan 17, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr?s ?Ritz & Escoffier.? The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible f...

    Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn?t like. Auguste Escoffier was ...

  • Schuyler Wallace
    Oct 28, 2017

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr?s ?Ritz & Escoffier.? The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible f...

  • Theresa Connors
    May 11, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

  • Theresafic
    May 28, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr?s ?Ritz & Escoffier.? The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible f...

    Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn?t like. Auguste Escoffier was ...

    Ritz and Escoffier by Luke Barr is a fascinating story of the rise of the famed Swiss hotelier Cesar Ritz and the French chef Auguste Escoffier. Barr's pleasant writing style made this narrative nonfiction book one I read in a little over a day. I enjoyed the descriptions of the opulen...

    Ritz and Escoffier is the story of the founder of the Rtiz Carlton empire and the chef that made the whole thing possible. Cesar Ritz figured out the rising luxury class of new money and the old monied classes of Europe were ready for a new form of travel with modern amenities and the ...

    Very nice read about Cesar Ritz (Swiss) et and Auguste Escoffier (French) and how their partnership changed the hospitality world w/ their hotels and restaurants. Initially at first, both of them were employed at the Savoy (London) conceived by a englishman and his investors. Their tal...

    A delightful read. The author says that at the Savoy Hotel, Cesar Ritz and Antoine Escoffier introduced fine dining and entertainment to the nouveau riche of England. Before Ritz, men of the upper classes dined in their clubs, men of the lower classes ate in pubs (if they could affor...

    Ritz and Escoffier by Luke Barr is a free NetGalley ebook that I read in early April. Hotelier Cesar Ritz and chef Auguste Escoffier debut in London at the Savoy Hotel during 1889 to draw in continental European clientele.  Both are motivated, inspired, full of ideas, focus on opul...

    Lots of fascinating details here. Charmed by the cameo appearance of Rosa Lewis, whom I met collaterally via ?The Duchess of Duke Street; much struck by Escoffier?s insistence on quit and civility in the kitchen ? so different from the atmosphere demonstrated by some of today?s...

    Interesting;one of my favorite kind of book- history and the story of people who shaped it. I felt as though the book emphasized Escoffier more than Ritz. Although Ritz was a visionary when it came to hotels the book mostly described the restaurant, who ate there and what Escoffier mad...

  • Lauren Albert
    Apr 14, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

  • Linda
    May 06, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

  • N.R. Tomasheski
    Mar 31, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr?s ?Ritz & Escoffier.? The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible f...

    Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn?t like. Auguste Escoffier was ...

    Ritz and Escoffier by Luke Barr is a fascinating story of the rise of the famed Swiss hotelier Cesar Ritz and the French chef Auguste Escoffier. Barr's pleasant writing style made this narrative nonfiction book one I read in a little over a day. I enjoyed the descriptions of the opulen...

    Ritz and Escoffier is the story of the founder of the Rtiz Carlton empire and the chef that made the whole thing possible. Cesar Ritz figured out the rising luxury class of new money and the old monied classes of Europe were ready for a new form of travel with modern amenities and the ...

    Very nice read about Cesar Ritz (Swiss) et and Auguste Escoffier (French) and how their partnership changed the hospitality world w/ their hotels and restaurants. Initially at first, both of them were employed at the Savoy (London) conceived by a englishman and his investors. Their tal...

    A delightful read. The author says that at the Savoy Hotel, Cesar Ritz and Antoine Escoffier introduced fine dining and entertainment to the nouveau riche of England. Before Ritz, men of the upper classes dined in their clubs, men of the lower classes ate in pubs (if they could affor...

    Ritz and Escoffier by Luke Barr is a free NetGalley ebook that I read in early April. Hotelier Cesar Ritz and chef Auguste Escoffier debut in London at the Savoy Hotel during 1889 to draw in continental European clientele.  Both are motivated, inspired, full of ideas, focus on opul...

    Lots of fascinating details here. Charmed by the cameo appearance of Rosa Lewis, whom I met collaterally via ?The Duchess of Duke Street; much struck by Escoffier?s insistence on quit and civility in the kitchen ? so different from the atmosphere demonstrated by some of today?s...

    Interesting;one of my favorite kind of book- history and the story of people who shaped it. I felt as though the book emphasized Escoffier more than Ritz. Although Ritz was a visionary when it came to hotels the book mostly described the restaurant, who ate there and what Escoffier mad...

    I received this copy for free from Goodreads. Nonfiction is not a category i typically read, especially not about historical figures I?m not already familiar with, but I found the history and human aspects fascinating. It follows the rise of famous hotelier Ritz, and his counterpart ...

    I received this ARC in a Goodreads giveaway. (And was quite pleased: I entered about 50 giveaways that day, but this was the book I was most interested to read.) It's an enjoyable volume; an easy read, full of charming detail about the period (1889 to 1901). It is well-researched, but...

  • Judy Lesley
    Feb 04, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

  • Kristine
    Apr 13, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr?s ?Ritz & Escoffier.? The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible f...

    Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn?t like. Auguste Escoffier was ...

    Ritz and Escoffier by Luke Barr is a fascinating story of the rise of the famed Swiss hotelier Cesar Ritz and the French chef Auguste Escoffier. Barr's pleasant writing style made this narrative nonfiction book one I read in a little over a day. I enjoyed the descriptions of the opulen...

    Ritz and Escoffier is the story of the founder of the Rtiz Carlton empire and the chef that made the whole thing possible. Cesar Ritz figured out the rising luxury class of new money and the old monied classes of Europe were ready for a new form of travel with modern amenities and the ...

    Very nice read about Cesar Ritz (Swiss) et and Auguste Escoffier (French) and how their partnership changed the hospitality world w/ their hotels and restaurants. Initially at first, both of them were employed at the Savoy (London) conceived by a englishman and his investors. Their tal...

    A delightful read. The author says that at the Savoy Hotel, Cesar Ritz and Antoine Escoffier introduced fine dining and entertainment to the nouveau riche of England. Before Ritz, men of the upper classes dined in their clubs, men of the lower classes ate in pubs (if they could affor...

    Ritz and Escoffier by Luke Barr is a free NetGalley ebook that I read in early April. Hotelier Cesar Ritz and chef Auguste Escoffier debut in London at the Savoy Hotel during 1889 to draw in continental European clientele.  Both are motivated, inspired, full of ideas, focus on opul...

  • Margaret Sankey
    Aug 11, 2017

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

  • Brian
    Jan 25, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr?s ?Ritz & Escoffier.? The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible f...

    Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn?t like. Auguste Escoffier was ...

    Ritz and Escoffier by Luke Barr is a fascinating story of the rise of the famed Swiss hotelier Cesar Ritz and the French chef Auguste Escoffier. Barr's pleasant writing style made this narrative nonfiction book one I read in a little over a day. I enjoyed the descriptions of the opulen...

    Ritz and Escoffier is the story of the founder of the Rtiz Carlton empire and the chef that made the whole thing possible. Cesar Ritz figured out the rising luxury class of new money and the old monied classes of Europe were ready for a new form of travel with modern amenities and the ...

  • Marlene
    Jun 10, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr?s ?Ritz & Escoffier.? The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible f...

    Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn?t like. Auguste Escoffier was ...

    Ritz and Escoffier by Luke Barr is a fascinating story of the rise of the famed Swiss hotelier Cesar Ritz and the French chef Auguste Escoffier. Barr's pleasant writing style made this narrative nonfiction book one I read in a little over a day. I enjoyed the descriptions of the opulen...

    Ritz and Escoffier is the story of the founder of the Rtiz Carlton empire and the chef that made the whole thing possible. Cesar Ritz figured out the rising luxury class of new money and the old monied classes of Europe were ready for a new form of travel with modern amenities and the ...

    Very nice read about Cesar Ritz (Swiss) et and Auguste Escoffier (French) and how their partnership changed the hospitality world w/ their hotels and restaurants. Initially at first, both of them were employed at the Savoy (London) conceived by a englishman and his investors. Their tal...

    A delightful read. The author says that at the Savoy Hotel, Cesar Ritz and Antoine Escoffier introduced fine dining and entertainment to the nouveau riche of England. Before Ritz, men of the upper classes dined in their clubs, men of the lower classes ate in pubs (if they could affor...

    Ritz and Escoffier by Luke Barr is a free NetGalley ebook that I read in early April. Hotelier Cesar Ritz and chef Auguste Escoffier debut in London at the Savoy Hotel during 1889 to draw in continental European clientele.  Both are motivated, inspired, full of ideas, focus on opul...

    Lots of fascinating details here. Charmed by the cameo appearance of Rosa Lewis, whom I met collaterally via ?The Duchess of Duke Street; much struck by Escoffier?s insistence on quit and civility in the kitchen ? so different from the atmosphere demonstrated by some of today?s...

    Interesting;one of my favorite kind of book- history and the story of people who shaped it. I felt as though the book emphasized Escoffier more than Ritz. Although Ritz was a visionary when it came to hotels the book mostly described the restaurant, who ate there and what Escoffier mad...

    I received this copy for free from Goodreads. Nonfiction is not a category i typically read, especially not about historical figures I?m not already familiar with, but I found the history and human aspects fascinating. It follows the rise of famous hotelier Ritz, and his counterpart ...

    I received this ARC in a Goodreads giveaway. (And was quite pleased: I entered about 50 giveaways that day, but this was the book I was most interested to read.) It's an enjoyable volume; an easy read, full of charming detail about the period (1889 to 1901). It is well-researched, but...

    I won this book through a Goodreads sweepstakes. I was of course familiar with the name Ritz, but was not familiar with his background and how he revolutionized the customer service experience for the hotel industry. It was interesting to learn about his almost obsessive attention to d...

    Loved loved this book. It tells the story of Cesar Ritz and Auguste Escoffier and how they catered to the rich people of Europe and America. The book begins in 1889 thru 1902 when money was so important. It talks about how Ritz changed hotels by introducing modern conveniences like bat...

    ***I won this book in a Goodreads Giveaway*** I don't know y'all...I just couldn't get into this book. It was fine, I guess, but not more than that. I did learn things that were fascinating, but I wish there had been more. I feel like the author started in the middle of the story an...

    Several years ago I read and loved Kelby's White Truffles In Winter. That title is a fictionalized account of Escoffier's career and his impact on restaurants and fine cuisine. This non-fiction title focuses more on the career of Cesar Ritz but gives full credit to the part Escoffier...

  • Janet
    Oct 23, 2017

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

  • Sarah
    Apr 10, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr?s ?Ritz & Escoffier.? The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible f...

    Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn?t like. Auguste Escoffier was ...

    Ritz and Escoffier by Luke Barr is a fascinating story of the rise of the famed Swiss hotelier Cesar Ritz and the French chef Auguste Escoffier. Barr's pleasant writing style made this narrative nonfiction book one I read in a little over a day. I enjoyed the descriptions of the opulen...

    Ritz and Escoffier is the story of the founder of the Rtiz Carlton empire and the chef that made the whole thing possible. Cesar Ritz figured out the rising luxury class of new money and the old monied classes of Europe were ready for a new form of travel with modern amenities and the ...

    Very nice read about Cesar Ritz (Swiss) et and Auguste Escoffier (French) and how their partnership changed the hospitality world w/ their hotels and restaurants. Initially at first, both of them were employed at the Savoy (London) conceived by a englishman and his investors. Their tal...

    A delightful read. The author says that at the Savoy Hotel, Cesar Ritz and Antoine Escoffier introduced fine dining and entertainment to the nouveau riche of England. Before Ritz, men of the upper classes dined in their clubs, men of the lower classes ate in pubs (if they could affor...

    Ritz and Escoffier by Luke Barr is a free NetGalley ebook that I read in early April. Hotelier Cesar Ritz and chef Auguste Escoffier debut in London at the Savoy Hotel during 1889 to draw in continental European clientele.  Both are motivated, inspired, full of ideas, focus on opul...

    Lots of fascinating details here. Charmed by the cameo appearance of Rosa Lewis, whom I met collaterally via ?The Duchess of Duke Street; much struck by Escoffier?s insistence on quit and civility in the kitchen ? so different from the atmosphere demonstrated by some of today?s...

    Interesting;one of my favorite kind of book- history and the story of people who shaped it. I felt as though the book emphasized Escoffier more than Ritz. Although Ritz was a visionary when it came to hotels the book mostly described the restaurant, who ate there and what Escoffier mad...

    I received this copy for free from Goodreads. Nonfiction is not a category i typically read, especially not about historical figures I?m not already familiar with, but I found the history and human aspects fascinating. It follows the rise of famous hotelier Ritz, and his counterpart ...

  • Deidre
    Apr 08, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

  • Amber
    Apr 23, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr?s ?Ritz & Escoffier.? The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible f...

    Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn?t like. Auguste Escoffier was ...

    Ritz and Escoffier by Luke Barr is a fascinating story of the rise of the famed Swiss hotelier Cesar Ritz and the French chef Auguste Escoffier. Barr's pleasant writing style made this narrative nonfiction book one I read in a little over a day. I enjoyed the descriptions of the opulen...

    Ritz and Escoffier is the story of the founder of the Rtiz Carlton empire and the chef that made the whole thing possible. Cesar Ritz figured out the rising luxury class of new money and the old monied classes of Europe were ready for a new form of travel with modern amenities and the ...

    Very nice read about Cesar Ritz (Swiss) et and Auguste Escoffier (French) and how their partnership changed the hospitality world w/ their hotels and restaurants. Initially at first, both of them were employed at the Savoy (London) conceived by a englishman and his investors. Their tal...

    A delightful read. The author says that at the Savoy Hotel, Cesar Ritz and Antoine Escoffier introduced fine dining and entertainment to the nouveau riche of England. Before Ritz, men of the upper classes dined in their clubs, men of the lower classes ate in pubs (if they could affor...

    Ritz and Escoffier by Luke Barr is a free NetGalley ebook that I read in early April. Hotelier Cesar Ritz and chef Auguste Escoffier debut in London at the Savoy Hotel during 1889 to draw in continental European clientele.  Both are motivated, inspired, full of ideas, focus on opul...

    Lots of fascinating details here. Charmed by the cameo appearance of Rosa Lewis, whom I met collaterally via ?The Duchess of Duke Street; much struck by Escoffier?s insistence on quit and civility in the kitchen ? so different from the atmosphere demonstrated by some of today?s...

    Interesting;one of my favorite kind of book- history and the story of people who shaped it. I felt as though the book emphasized Escoffier more than Ritz. Although Ritz was a visionary when it came to hotels the book mostly described the restaurant, who ate there and what Escoffier mad...

    I received this copy for free from Goodreads. Nonfiction is not a category i typically read, especially not about historical figures I?m not already familiar with, but I found the history and human aspects fascinating. It follows the rise of famous hotelier Ritz, and his counterpart ...

    I received this ARC in a Goodreads giveaway. (And was quite pleased: I entered about 50 giveaways that day, but this was the book I was most interested to read.) It's an enjoyable volume; an easy read, full of charming detail about the period (1889 to 1901). It is well-researched, but...

    I won this book through a Goodreads sweepstakes. I was of course familiar with the name Ritz, but was not familiar with his background and how he revolutionized the customer service experience for the hotel industry. It was interesting to learn about his almost obsessive attention to d...

    Loved loved this book. It tells the story of Cesar Ritz and Auguste Escoffier and how they catered to the rich people of Europe and America. The book begins in 1889 thru 1902 when money was so important. It talks about how Ritz changed hotels by introducing modern conveniences like bat...

    ***I won this book in a Goodreads Giveaway*** I don't know y'all...I just couldn't get into this book. It was fine, I guess, but not more than that. I did learn things that were fascinating, but I wish there had been more. I feel like the author started in the middle of the story an...

    Several years ago I read and loved Kelby's White Truffles In Winter. That title is a fictionalized account of Escoffier's career and his impact on restaurants and fine cuisine. This non-fiction title focuses more on the career of Cesar Ritz but gives full credit to the part Escoffier...

    Goodreads Giveaway - This was a very fun book to read. It?s a narrative history of the rise and success of the Hotelier and the Chef of the title. It goes over how their partnership at the Savoy hotel generated a new class of hotels and changed the expectations of dining out. If cult...

    This was such a fascinating book, and I enjoyed all the behind-the-scenes drama of the story of Cesear Ritz and Auguste Escoffier. The author kept it moving at a brisk pace, and I felt like we really got to know the personalities of these men although it's more weighted on Ritz than Es...

    I will go with 3.5 I am not a fan of non fiction but this book kept me hooked. I have always been curious, whenever I am came across the words Savoy and Ritz; they frequently appeared in old books. But this might not be for everyone. Read this only if you are interested in history a...

    3.5 stars. I received a free copy of this book through Goodreads First Reads program. It made for an interesting peek behind the scenes of the luxury hotel industry, and the hotelier and chef whose names became synonymous with luxury. One caveat: probably not a good idea to read on an ...

  • Margaret
    May 07, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr?s ?Ritz & Escoffier.? The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible f...

    Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn?t like. Auguste Escoffier was ...

    Ritz and Escoffier by Luke Barr is a fascinating story of the rise of the famed Swiss hotelier Cesar Ritz and the French chef Auguste Escoffier. Barr's pleasant writing style made this narrative nonfiction book one I read in a little over a day. I enjoyed the descriptions of the opulen...

    Ritz and Escoffier is the story of the founder of the Rtiz Carlton empire and the chef that made the whole thing possible. Cesar Ritz figured out the rising luxury class of new money and the old monied classes of Europe were ready for a new form of travel with modern amenities and the ...

    Very nice read about Cesar Ritz (Swiss) et and Auguste Escoffier (French) and how their partnership changed the hospitality world w/ their hotels and restaurants. Initially at first, both of them were employed at the Savoy (London) conceived by a englishman and his investors. Their tal...

    A delightful read. The author says that at the Savoy Hotel, Cesar Ritz and Antoine Escoffier introduced fine dining and entertainment to the nouveau riche of England. Before Ritz, men of the upper classes dined in their clubs, men of the lower classes ate in pubs (if they could affor...

    Ritz and Escoffier by Luke Barr is a free NetGalley ebook that I read in early April. Hotelier Cesar Ritz and chef Auguste Escoffier debut in London at the Savoy Hotel during 1889 to draw in continental European clientele.  Both are motivated, inspired, full of ideas, focus on opul...

    Lots of fascinating details here. Charmed by the cameo appearance of Rosa Lewis, whom I met collaterally via ?The Duchess of Duke Street; much struck by Escoffier?s insistence on quit and civility in the kitchen ? so different from the atmosphere demonstrated by some of today?s...

  • Marilyn
    May 28, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr?s ?Ritz & Escoffier.? The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible f...

    Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn?t like. Auguste Escoffier was ...

    Ritz and Escoffier by Luke Barr is a fascinating story of the rise of the famed Swiss hotelier Cesar Ritz and the French chef Auguste Escoffier. Barr's pleasant writing style made this narrative nonfiction book one I read in a little over a day. I enjoyed the descriptions of the opulen...

    Ritz and Escoffier is the story of the founder of the Rtiz Carlton empire and the chef that made the whole thing possible. Cesar Ritz figured out the rising luxury class of new money and the old monied classes of Europe were ready for a new form of travel with modern amenities and the ...

    Very nice read about Cesar Ritz (Swiss) et and Auguste Escoffier (French) and how their partnership changed the hospitality world w/ their hotels and restaurants. Initially at first, both of them were employed at the Savoy (London) conceived by a englishman and his investors. Their tal...

    A delightful read. The author says that at the Savoy Hotel, Cesar Ritz and Antoine Escoffier introduced fine dining and entertainment to the nouveau riche of England. Before Ritz, men of the upper classes dined in their clubs, men of the lower classes ate in pubs (if they could affor...

  • Richard
    May 22, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr?s ?Ritz & Escoffier.? The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible f...

    Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn?t like. Auguste Escoffier was ...

    Ritz and Escoffier by Luke Barr is a fascinating story of the rise of the famed Swiss hotelier Cesar Ritz and the French chef Auguste Escoffier. Barr's pleasant writing style made this narrative nonfiction book one I read in a little over a day. I enjoyed the descriptions of the opulen...

    Ritz and Escoffier is the story of the founder of the Rtiz Carlton empire and the chef that made the whole thing possible. Cesar Ritz figured out the rising luxury class of new money and the old monied classes of Europe were ready for a new form of travel with modern amenities and the ...

    Very nice read about Cesar Ritz (Swiss) et and Auguste Escoffier (French) and how their partnership changed the hospitality world w/ their hotels and restaurants. Initially at first, both of them were employed at the Savoy (London) conceived by a englishman and his investors. Their tal...

  • Sherrie Pilkington
    Jan 12, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr?s ?Ritz & Escoffier.? The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible f...

    Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn?t like. Auguste Escoffier was ...

    Ritz and Escoffier by Luke Barr is a fascinating story of the rise of the famed Swiss hotelier Cesar Ritz and the French chef Auguste Escoffier. Barr's pleasant writing style made this narrative nonfiction book one I read in a little over a day. I enjoyed the descriptions of the opulen...

    Ritz and Escoffier is the story of the founder of the Rtiz Carlton empire and the chef that made the whole thing possible. Cesar Ritz figured out the rising luxury class of new money and the old monied classes of Europe were ready for a new form of travel with modern amenities and the ...

    Very nice read about Cesar Ritz (Swiss) et and Auguste Escoffier (French) and how their partnership changed the hospitality world w/ their hotels and restaurants. Initially at first, both of them were employed at the Savoy (London) conceived by a englishman and his investors. Their tal...

    A delightful read. The author says that at the Savoy Hotel, Cesar Ritz and Antoine Escoffier introduced fine dining and entertainment to the nouveau riche of England. Before Ritz, men of the upper classes dined in their clubs, men of the lower classes ate in pubs (if they could affor...

    Ritz and Escoffier by Luke Barr is a free NetGalley ebook that I read in early April. Hotelier Cesar Ritz and chef Auguste Escoffier debut in London at the Savoy Hotel during 1889 to draw in continental European clientele.  Both are motivated, inspired, full of ideas, focus on opul...

    Lots of fascinating details here. Charmed by the cameo appearance of Rosa Lewis, whom I met collaterally via ?The Duchess of Duke Street; much struck by Escoffier?s insistence on quit and civility in the kitchen ? so different from the atmosphere demonstrated by some of today?s...

    Interesting;one of my favorite kind of book- history and the story of people who shaped it. I felt as though the book emphasized Escoffier more than Ritz. Although Ritz was a visionary when it came to hotels the book mostly described the restaurant, who ate there and what Escoffier mad...

    I received this copy for free from Goodreads. Nonfiction is not a category i typically read, especially not about historical figures I?m not already familiar with, but I found the history and human aspects fascinating. It follows the rise of famous hotelier Ritz, and his counterpart ...

    I received this ARC in a Goodreads giveaway. (And was quite pleased: I entered about 50 giveaways that day, but this was the book I was most interested to read.) It's an enjoyable volume; an easy read, full of charming detail about the period (1889 to 1901). It is well-researched, but...

    I won this book through a Goodreads sweepstakes. I was of course familiar with the name Ritz, but was not familiar with his background and how he revolutionized the customer service experience for the hotel industry. It was interesting to learn about his almost obsessive attention to d...

    Loved loved this book. It tells the story of Cesar Ritz and Auguste Escoffier and how they catered to the rich people of Europe and America. The book begins in 1889 thru 1902 when money was so important. It talks about how Ritz changed hotels by introducing modern conveniences like bat...

    ***I won this book in a Goodreads Giveaway*** I don't know y'all...I just couldn't get into this book. It was fine, I guess, but not more than that. I did learn things that were fascinating, but I wish there had been more. I feel like the author started in the middle of the story an...

  • Linda Smatzny
    May 08, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr?s ?Ritz & Escoffier.? The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible f...

    Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn?t like. Auguste Escoffier was ...

    Ritz and Escoffier by Luke Barr is a fascinating story of the rise of the famed Swiss hotelier Cesar Ritz and the French chef Auguste Escoffier. Barr's pleasant writing style made this narrative nonfiction book one I read in a little over a day. I enjoyed the descriptions of the opulen...

    Ritz and Escoffier is the story of the founder of the Rtiz Carlton empire and the chef that made the whole thing possible. Cesar Ritz figured out the rising luxury class of new money and the old monied classes of Europe were ready for a new form of travel with modern amenities and the ...

    Very nice read about Cesar Ritz (Swiss) et and Auguste Escoffier (French) and how their partnership changed the hospitality world w/ their hotels and restaurants. Initially at first, both of them were employed at the Savoy (London) conceived by a englishman and his investors. Their tal...

    A delightful read. The author says that at the Savoy Hotel, Cesar Ritz and Antoine Escoffier introduced fine dining and entertainment to the nouveau riche of England. Before Ritz, men of the upper classes dined in their clubs, men of the lower classes ate in pubs (if they could affor...

    Ritz and Escoffier by Luke Barr is a free NetGalley ebook that I read in early April. Hotelier Cesar Ritz and chef Auguste Escoffier debut in London at the Savoy Hotel during 1889 to draw in continental European clientele.  Both are motivated, inspired, full of ideas, focus on opul...

    Lots of fascinating details here. Charmed by the cameo appearance of Rosa Lewis, whom I met collaterally via ?The Duchess of Duke Street; much struck by Escoffier?s insistence on quit and civility in the kitchen ? so different from the atmosphere demonstrated by some of today?s...

    Interesting;one of my favorite kind of book- history and the story of people who shaped it. I felt as though the book emphasized Escoffier more than Ritz. Although Ritz was a visionary when it came to hotels the book mostly described the restaurant, who ate there and what Escoffier mad...

    I received this copy for free from Goodreads. Nonfiction is not a category i typically read, especially not about historical figures I?m not already familiar with, but I found the history and human aspects fascinating. It follows the rise of famous hotelier Ritz, and his counterpart ...

    I received this ARC in a Goodreads giveaway. (And was quite pleased: I entered about 50 giveaways that day, but this was the book I was most interested to read.) It's an enjoyable volume; an easy read, full of charming detail about the period (1889 to 1901). It is well-researched, but...

    I won this book through a Goodreads sweepstakes. I was of course familiar with the name Ritz, but was not familiar with his background and how he revolutionized the customer service experience for the hotel industry. It was interesting to learn about his almost obsessive attention to d...

    Loved loved this book. It tells the story of Cesar Ritz and Auguste Escoffier and how they catered to the rich people of Europe and America. The book begins in 1889 thru 1902 when money was so important. It talks about how Ritz changed hotels by introducing modern conveniences like bat...

  • SundayAtDusk
    Jan 09, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

  • LillyBooks
    May 13, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr?s ?Ritz & Escoffier.? The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible f...

    Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn?t like. Auguste Escoffier was ...

    Ritz and Escoffier by Luke Barr is a fascinating story of the rise of the famed Swiss hotelier Cesar Ritz and the French chef Auguste Escoffier. Barr's pleasant writing style made this narrative nonfiction book one I read in a little over a day. I enjoyed the descriptions of the opulen...

    Ritz and Escoffier is the story of the founder of the Rtiz Carlton empire and the chef that made the whole thing possible. Cesar Ritz figured out the rising luxury class of new money and the old monied classes of Europe were ready for a new form of travel with modern amenities and the ...

    Very nice read about Cesar Ritz (Swiss) et and Auguste Escoffier (French) and how their partnership changed the hospitality world w/ their hotels and restaurants. Initially at first, both of them were employed at the Savoy (London) conceived by a englishman and his investors. Their tal...

    A delightful read. The author says that at the Savoy Hotel, Cesar Ritz and Antoine Escoffier introduced fine dining and entertainment to the nouveau riche of England. Before Ritz, men of the upper classes dined in their clubs, men of the lower classes ate in pubs (if they could affor...

    Ritz and Escoffier by Luke Barr is a free NetGalley ebook that I read in early April. Hotelier Cesar Ritz and chef Auguste Escoffier debut in London at the Savoy Hotel during 1889 to draw in continental European clientele.  Both are motivated, inspired, full of ideas, focus on opul...

    Lots of fascinating details here. Charmed by the cameo appearance of Rosa Lewis, whom I met collaterally via ?The Duchess of Duke Street; much struck by Escoffier?s insistence on quit and civility in the kitchen ? so different from the atmosphere demonstrated by some of today?s...

    Interesting;one of my favorite kind of book- history and the story of people who shaped it. I felt as though the book emphasized Escoffier more than Ritz. Although Ritz was a visionary when it came to hotels the book mostly described the restaurant, who ate there and what Escoffier mad...

    I received this copy for free from Goodreads. Nonfiction is not a category i typically read, especially not about historical figures I?m not already familiar with, but I found the history and human aspects fascinating. It follows the rise of famous hotelier Ritz, and his counterpart ...

    I received this ARC in a Goodreads giveaway. (And was quite pleased: I entered about 50 giveaways that day, but this was the book I was most interested to read.) It's an enjoyable volume; an easy read, full of charming detail about the period (1889 to 1901). It is well-researched, but...

    I won this book through a Goodreads sweepstakes. I was of course familiar with the name Ritz, but was not familiar with his background and how he revolutionized the customer service experience for the hotel industry. It was interesting to learn about his almost obsessive attention to d...

    Loved loved this book. It tells the story of Cesar Ritz and Auguste Escoffier and how they catered to the rich people of Europe and America. The book begins in 1889 thru 1902 when money was so important. It talks about how Ritz changed hotels by introducing modern conveniences like bat...

    ***I won this book in a Goodreads Giveaway*** I don't know y'all...I just couldn't get into this book. It was fine, I guess, but not more than that. I did learn things that were fascinating, but I wish there had been more. I feel like the author started in the middle of the story an...

    Several years ago I read and loved Kelby's White Truffles In Winter. That title is a fictionalized account of Escoffier's career and his impact on restaurants and fine cuisine. This non-fiction title focuses more on the career of Cesar Ritz but gives full credit to the part Escoffier...

    Goodreads Giveaway - This was a very fun book to read. It?s a narrative history of the rise and success of the Hotelier and the Chef of the title. It goes over how their partnership at the Savoy hotel generated a new class of hotels and changed the expectations of dining out. If cult...

    This was such a fascinating book, and I enjoyed all the behind-the-scenes drama of the story of Cesear Ritz and Auguste Escoffier. The author kept it moving at a brisk pace, and I felt like we really got to know the personalities of these men although it's more weighted on Ritz than Es...

  • Ronald Koltnow
    Mar 16, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

  • Jennifer Malinowski
    Oct 18, 2017

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr?s ?Ritz & Escoffier.? The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible f...

    Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn?t like. Auguste Escoffier was ...

    Ritz and Escoffier by Luke Barr is a fascinating story of the rise of the famed Swiss hotelier Cesar Ritz and the French chef Auguste Escoffier. Barr's pleasant writing style made this narrative nonfiction book one I read in a little over a day. I enjoyed the descriptions of the opulen...

  • Zack
    Dec 21, 2017

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr?s ?Ritz & Escoffier.? The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible f...

    Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn?t like. Auguste Escoffier was ...

    Ritz and Escoffier by Luke Barr is a fascinating story of the rise of the famed Swiss hotelier Cesar Ritz and the French chef Auguste Escoffier. Barr's pleasant writing style made this narrative nonfiction book one I read in a little over a day. I enjoyed the descriptions of the opulen...

    Ritz and Escoffier is the story of the founder of the Rtiz Carlton empire and the chef that made the whole thing possible. Cesar Ritz figured out the rising luxury class of new money and the old monied classes of Europe were ready for a new form of travel with modern amenities and the ...

    Very nice read about Cesar Ritz (Swiss) et and Auguste Escoffier (French) and how their partnership changed the hospitality world w/ their hotels and restaurants. Initially at first, both of them were employed at the Savoy (London) conceived by a englishman and his investors. Their tal...

    A delightful read. The author says that at the Savoy Hotel, Cesar Ritz and Antoine Escoffier introduced fine dining and entertainment to the nouveau riche of England. Before Ritz, men of the upper classes dined in their clubs, men of the lower classes ate in pubs (if they could affor...

    Ritz and Escoffier by Luke Barr is a free NetGalley ebook that I read in early April. Hotelier Cesar Ritz and chef Auguste Escoffier debut in London at the Savoy Hotel during 1889 to draw in continental European clientele.  Both are motivated, inspired, full of ideas, focus on opul...

    Lots of fascinating details here. Charmed by the cameo appearance of Rosa Lewis, whom I met collaterally via ?The Duchess of Duke Street; much struck by Escoffier?s insistence on quit and civility in the kitchen ? so different from the atmosphere demonstrated by some of today?s...

    Interesting;one of my favorite kind of book- history and the story of people who shaped it. I felt as though the book emphasized Escoffier more than Ritz. Although Ritz was a visionary when it came to hotels the book mostly described the restaurant, who ate there and what Escoffier mad...

    I received this copy for free from Goodreads. Nonfiction is not a category i typically read, especially not about historical figures I?m not already familiar with, but I found the history and human aspects fascinating. It follows the rise of famous hotelier Ritz, and his counterpart ...

    I received this ARC in a Goodreads giveaway. (And was quite pleased: I entered about 50 giveaways that day, but this was the book I was most interested to read.) It's an enjoyable volume; an easy read, full of charming detail about the period (1889 to 1901). It is well-researched, but...

    I won this book through a Goodreads sweepstakes. I was of course familiar with the name Ritz, but was not familiar with his background and how he revolutionized the customer service experience for the hotel industry. It was interesting to learn about his almost obsessive attention to d...

    Loved loved this book. It tells the story of Cesar Ritz and Auguste Escoffier and how they catered to the rich people of Europe and America. The book begins in 1889 thru 1902 when money was so important. It talks about how Ritz changed hotels by introducing modern conveniences like bat...

    ***I won this book in a Goodreads Giveaway*** I don't know y'all...I just couldn't get into this book. It was fine, I guess, but not more than that. I did learn things that were fascinating, but I wish there had been more. I feel like the author started in the middle of the story an...

    Several years ago I read and loved Kelby's White Truffles In Winter. That title is a fictionalized account of Escoffier's career and his impact on restaurants and fine cuisine. This non-fiction title focuses more on the career of Cesar Ritz but gives full credit to the part Escoffier...

    Goodreads Giveaway - This was a very fun book to read. It?s a narrative history of the rise and success of the Hotelier and the Chef of the title. It goes over how their partnership at the Savoy hotel generated a new class of hotels and changed the expectations of dining out. If cult...

  • Kelly Heyesey
    Apr 01, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr?s ?Ritz & Escoffier.? The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible f...

    Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn?t like. Auguste Escoffier was ...

    Ritz and Escoffier by Luke Barr is a fascinating story of the rise of the famed Swiss hotelier Cesar Ritz and the French chef Auguste Escoffier. Barr's pleasant writing style made this narrative nonfiction book one I read in a little over a day. I enjoyed the descriptions of the opulen...

    Ritz and Escoffier is the story of the founder of the Rtiz Carlton empire and the chef that made the whole thing possible. Cesar Ritz figured out the rising luxury class of new money and the old monied classes of Europe were ready for a new form of travel with modern amenities and the ...

    Very nice read about Cesar Ritz (Swiss) et and Auguste Escoffier (French) and how their partnership changed the hospitality world w/ their hotels and restaurants. Initially at first, both of them were employed at the Savoy (London) conceived by a englishman and his investors. Their tal...

    A delightful read. The author says that at the Savoy Hotel, Cesar Ritz and Antoine Escoffier introduced fine dining and entertainment to the nouveau riche of England. Before Ritz, men of the upper classes dined in their clubs, men of the lower classes ate in pubs (if they could affor...

    Ritz and Escoffier by Luke Barr is a free NetGalley ebook that I read in early April. Hotelier Cesar Ritz and chef Auguste Escoffier debut in London at the Savoy Hotel during 1889 to draw in continental European clientele.  Both are motivated, inspired, full of ideas, focus on opul...

    Lots of fascinating details here. Charmed by the cameo appearance of Rosa Lewis, whom I met collaterally via ?The Duchess of Duke Street; much struck by Escoffier?s insistence on quit and civility in the kitchen ? so different from the atmosphere demonstrated by some of today?s...

    Interesting;one of my favorite kind of book- history and the story of people who shaped it. I felt as though the book emphasized Escoffier more than Ritz. Although Ritz was a visionary when it came to hotels the book mostly described the restaurant, who ate there and what Escoffier mad...

    I received this copy for free from Goodreads. Nonfiction is not a category i typically read, especially not about historical figures I?m not already familiar with, but I found the history and human aspects fascinating. It follows the rise of famous hotelier Ritz, and his counterpart ...

    I received this ARC in a Goodreads giveaway. (And was quite pleased: I entered about 50 giveaways that day, but this was the book I was most interested to read.) It's an enjoyable volume; an easy read, full of charming detail about the period (1889 to 1901). It is well-researched, but...

    I won this book through a Goodreads sweepstakes. I was of course familiar with the name Ritz, but was not familiar with his background and how he revolutionized the customer service experience for the hotel industry. It was interesting to learn about his almost obsessive attention to d...

  • Shalaka G
    May 04, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

    Well researched but the writing was meh. It didn?t draw me in. ...

    This book provides an interesting look at the lives of hotelier César Ritz and chef Auguste Escoffier. Both left "the continent" to tackle the jobs of establishing a grand hotel with a grand restaurant in London. At that time in England, fine entertainment was usually done only in pri...

    This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world ...

    Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class. ...

    A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gos...

    What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charg...

    From the Publisher - 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 th...

    The stories of both a legendary hotelman and an exemplary chef make for a great read in Luke Barr?s ?Ritz & Escoffier.? The late 1800s into the early 1900s was the period of the European grand hotel and two men, Cesar Ritz and Auguste Escoffier, were largely responsible f...

    Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn?t like. Auguste Escoffier was ...

    Ritz and Escoffier by Luke Barr is a fascinating story of the rise of the famed Swiss hotelier Cesar Ritz and the French chef Auguste Escoffier. Barr's pleasant writing style made this narrative nonfiction book one I read in a little over a day. I enjoyed the descriptions of the opulen...

    Ritz and Escoffier is the story of the founder of the Rtiz Carlton empire and the chef that made the whole thing possible. Cesar Ritz figured out the rising luxury class of new money and the old monied classes of Europe were ready for a new form of travel with modern amenities and the ...

    Very nice read about Cesar Ritz (Swiss) et and Auguste Escoffier (French) and how their partnership changed the hospitality world w/ their hotels and restaurants. Initially at first, both of them were employed at the Savoy (London) conceived by a englishman and his investors. Their tal...

    A delightful read. The author says that at the Savoy Hotel, Cesar Ritz and Antoine Escoffier introduced fine dining and entertainment to the nouveau riche of England. Before Ritz, men of the upper classes dined in their clubs, men of the lower classes ate in pubs (if they could affor...

    Ritz and Escoffier by Luke Barr is a free NetGalley ebook that I read in early April. Hotelier Cesar Ritz and chef Auguste Escoffier debut in London at the Savoy Hotel during 1889 to draw in continental European clientele.  Both are motivated, inspired, full of ideas, focus on opul...

    Lots of fascinating details here. Charmed by the cameo appearance of Rosa Lewis, whom I met collaterally via ?The Duchess of Duke Street; much struck by Escoffier?s insistence on quit and civility in the kitchen ? so different from the atmosphere demonstrated by some of today?s...

    Interesting;one of my favorite kind of book- history and the story of people who shaped it. I felt as though the book emphasized Escoffier more than Ritz. Although Ritz was a visionary when it came to hotels the book mostly described the restaurant, who ate there and what Escoffier mad...

    I received this copy for free from Goodreads. Nonfiction is not a category i typically read, especially not about historical figures I?m not already familiar with, but I found the history and human aspects fascinating. It follows the rise of famous hotelier Ritz, and his counterpart ...

    I received this ARC in a Goodreads giveaway. (And was quite pleased: I entered about 50 giveaways that day, but this was the book I was most interested to read.) It's an enjoyable volume; an easy read, full of charming detail about the period (1889 to 1901). It is well-researched, but...

    I won this book through a Goodreads sweepstakes. I was of course familiar with the name Ritz, but was not familiar with his background and how he revolutionized the customer service experience for the hotel industry. It was interesting to learn about his almost obsessive attention to d...

    Loved loved this book. It tells the story of Cesar Ritz and Auguste Escoffier and how they catered to the rich people of Europe and America. The book begins in 1889 thru 1902 when money was so important. It talks about how Ritz changed hotels by introducing modern conveniences like bat...

    ***I won this book in a Goodreads Giveaway*** I don't know y'all...I just couldn't get into this book. It was fine, I guess, but not more than that. I did learn things that were fascinating, but I wish there had been more. I feel like the author started in the middle of the story an...

    Several years ago I read and loved Kelby's White Truffles In Winter. That title is a fictionalized account of Escoffier's career and his impact on restaurants and fine cuisine. This non-fiction title focuses more on the career of Cesar Ritz but gives full credit to the part Escoffier...

    Goodreads Giveaway - This was a very fun book to read. It?s a narrative history of the rise and success of the Hotelier and the Chef of the title. It goes over how their partnership at the Savoy hotel generated a new class of hotels and changed the expectations of dining out. If cult...

    This was such a fascinating book, and I enjoyed all the behind-the-scenes drama of the story of Cesear Ritz and Auguste Escoffier. The author kept it moving at a brisk pace, and I felt like we really got to know the personalities of these men although it's more weighted on Ritz than Es...

    I will go with 3.5 I am not a fan of non fiction but this book kept me hooked. I have always been curious, whenever I am came across the words Savoy and Ritz; they frequently appeared in old books. But this might not be for everyone. Read this only if you are interested in history a...

  • Dianne Everson
    May 22, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...

    I enjoyed this book, but it is not for everyone. The history is interesting, but Escoffiers menus were a little tedious after the second multi course one. It would make a fun movie, with the "ritzy" hotels and period costumes. ...

  • Marks54
    May 08, 2018

    I received an ARC of this book through the Amazon Vine program. Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffi...

    Have I mentioned lately how much I miss teaching the World of Food class? Before Ritz and Escoffier, "hotels" were either the house of someone from whom you could wrangle and invitation, or a crummy inn where you might sleep with strangers and bedbugs, or maybe an exclusive spa that re...

    Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious cu...