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...

DownloadRead Online
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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

    This was pretty good, but I was left kind of sad at the end. I also felt like there was something missing...I don't know. The main focus is on Ritz, but we learn very little about his early life; he sort of just materializes as someone who is already fairly well established in the hote...

    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...

    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...

    Brisk, efficient, informative & entertaining pop culture history. The gossipy tone helps to make the story fly, and manages to impart a great deal of information without overloading the reader with too much minutiae. ...

    ***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...

    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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

    This was pretty good, but I was left kind of sad at the end. I also felt like there was something missing...I don't know. The main focus is on Ritz, but we learn very little about his early life; he sort of just materializes as someone who is already fairly well established in the hote...

    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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

  • Rachel
    Aug 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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

    This was pretty good, but I was left kind of sad at the end. I also felt like there was something missing...I don't know. The main focus is on Ritz, but we learn very little about his early life; he sort of just materializes as someone who is already fairly well established in the hote...

    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...

    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...

    Brisk, efficient, informative & entertaining pop culture history. The gossipy tone helps to make the story fly, and manages to impart a great deal of information without overloading the reader with too much minutiae. ...

    ***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...

    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 ...

    When the Savoy Hotel opened in London in the late 1800s, it quickly rose to fame as the most luxurious experience in the world. Well known hotelier Cesar Ritz was hand-chosen for his attention to detail and his devotion to his guests to run this largest and most opulent hotel by financ...

    What a fascinating book! This well-researched account of the achievements of César Ritz and Auguste Escoffier reads like a novel, and explores the careers of the two, particularly Ritz, as they rise from humble backgrounds to the heights of the hotel and restaurant business. These two...

    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...

    A fascinating look into the life of the Cesar Ritz, the hotelier (who made the Savoy and Ritz Carlton hotels internationally known) and his friend the chef Escoffier, who helped create modern French cuisine with his innovative ideas and how-to cookbook. The details about the individual...

  • 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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

    This was pretty good, but I was left kind of sad at the end. I also felt like there was something missing...I don't know. The main focus is on Ritz, but we learn very little about his early life; he sort of just materializes as someone who is already fairly well established in the hote...

    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...

    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...

    Brisk, efficient, informative & entertaining pop culture history. The gossipy tone helps to make the story fly, and manages to impart a great deal of information without overloading the reader with too much minutiae. ...

    ***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...

    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 ...

    When the Savoy Hotel opened in London in the late 1800s, it quickly rose to fame as the most luxurious experience in the world. Well known hotelier Cesar Ritz was hand-chosen for his attention to detail and his devotion to his guests to run this largest and most opulent hotel by financ...

    What a fascinating book! This well-researched account of the achievements of César Ritz and Auguste Escoffier reads like a novel, and explores the careers of the two, particularly Ritz, as they rise from humble backgrounds to the heights of the hotel and restaurant business. These two...

    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...

    A fascinating look into the life of the Cesar Ritz, the hotelier (who made the Savoy and Ritz Carlton hotels internationally known) and his friend the chef Escoffier, who helped create modern French cuisine with his innovative ideas and how-to cookbook. The details about the individual...

    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...

  • Sarah Wolfe
    Jul 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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

  • 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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

  • Daniel Kukwa
    Jul 27, 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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

    This was pretty good, but I was left kind of sad at the end. I also felt like there was something missing...I don't know. The main focus is on Ritz, but we learn very little about his early life; he sort of just materializes as someone who is already fairly well established in the hote...

    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...

    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...

    Brisk, efficient, informative & entertaining pop culture history. The gossipy tone helps to make the story fly, and manages to impart a great deal of information without overloading the reader with too much minutiae. ...

  • 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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

    This was pretty good, but I was left kind of sad at the end. I also felt like there was something missing...I don't know. The main focus is on Ritz, but we learn very little about his early life; he sort of just materializes as someone who is already fairly well established in the hote...

    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...

    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...

    Brisk, efficient, informative & entertaining pop culture history. The gossipy tone helps to make the story fly, and manages to impart a great deal of information without overloading the reader with too much minutiae. ...

    ***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...

    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 ...

    When the Savoy Hotel opened in London in the late 1800s, it quickly rose to fame as the most luxurious experience in the world. Well known hotelier Cesar Ritz was hand-chosen for his attention to detail and his devotion to his guests to run this largest and most opulent hotel by financ...

    What a fascinating book! This well-researched account of the achievements of César Ritz and Auguste Escoffier reads like a novel, and explores the careers of the two, particularly Ritz, as they rise from humble backgrounds to the heights of the hotel and restaurant business. These two...

    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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

    This was pretty good, but I was left kind of sad at the end. I also felt like there was something missing...I don't know. The main focus is on Ritz, but we learn very little about his early life; he sort of just materializes as someone who is already fairly well established in the hote...

    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...

    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...

    Brisk, efficient, informative & entertaining pop culture history. The gossipy tone helps to make the story fly, and manages to impart a great deal of information without overloading the reader with too much minutiae. ...

    ***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...

    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 ...

    When the Savoy Hotel opened in London in the late 1800s, it quickly rose to fame as the most luxurious experience in the world. Well known hotelier Cesar Ritz was hand-chosen for his attention to detail and his devotion to his guests to run this largest and most opulent hotel by financ...

    What a fascinating book! This well-researched account of the achievements of César Ritz and Auguste Escoffier reads like a novel, and explores the careers of the two, particularly Ritz, as they rise from humble backgrounds to the heights of the hotel and restaurant business. These two...

    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 ...

  • 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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

    This was pretty good, but I was left kind of sad at the end. I also felt like there was something missing...I don't know. The main focus is on Ritz, but we learn very little about his early life; he sort of just materializes as someone who is already fairly well established in the hote...

    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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

    This was pretty good, but I was left kind of sad at the end. I also felt like there was something missing...I don't know. The main focus is on Ritz, but we learn very little about his early life; he sort of just materializes as someone who is already fairly well established in the hote...

    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...

    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...

    Brisk, efficient, informative & entertaining pop culture history. The gossipy tone helps to make the story fly, and manages to impart a great deal of information without overloading the reader with too much minutiae. ...

    ***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...

    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 ...

    When the Savoy Hotel opened in London in the late 1800s, it quickly rose to fame as the most luxurious experience in the world. Well known hotelier Cesar Ritz was hand-chosen for his attention to detail and his devotion to his guests to run this largest and most opulent hotel by financ...

    What a fascinating book! This well-researched account of the achievements of César Ritz and Auguste Escoffier reads like a novel, and explores the careers of the two, particularly Ritz, as they rise from humble backgrounds to the heights of the hotel and restaurant business. These two...

    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...

    A fascinating look into the life of the Cesar Ritz, the hotelier (who made the Savoy and Ritz Carlton hotels internationally known) and his friend the chef Escoffier, who helped create modern French cuisine with his innovative ideas and how-to cookbook. The details about the individual...

    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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

    This was pretty good, but I was left kind of sad at the end. I also felt like there was something missing...I don't know. The main focus is on Ritz, but we learn very little about his early life; he sort of just materializes as someone who is already fairly well established in the hote...

    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...

  • 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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

    This was pretty good, but I was left kind of sad at the end. I also felt like there was something missing...I don't know. The main focus is on Ritz, but we learn very little about his early life; he sort of just materializes as someone who is already fairly well established in the hote...

    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...

    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...

    Brisk, efficient, informative & entertaining pop culture history. The gossipy tone helps to make the story fly, and manages to impart a great deal of information without overloading the reader with too much minutiae. ...

    ***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...

    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 ...

    When the Savoy Hotel opened in London in the late 1800s, it quickly rose to fame as the most luxurious experience in the world. Well known hotelier Cesar Ritz was hand-chosen for his attention to detail and his devotion to his guests to run this largest and most opulent hotel by financ...

    What a fascinating book! This well-researched account of the achievements of César Ritz and Auguste Escoffier reads like a novel, and explores the careers of the two, particularly Ritz, as they rise from humble backgrounds to the heights of the hotel and restaurant business. These two...

    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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

    This was pretty good, but I was left kind of sad at the end. I also felt like there was something missing...I don't know. The main focus is on Ritz, but we learn very little about his early life; he sort of just materializes as someone who is already fairly well established in the hote...

    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...

    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...

    Brisk, efficient, informative & entertaining pop culture history. The gossipy tone helps to make the story fly, and manages to impart a great deal of information without overloading the reader with too much minutiae. ...

    ***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...

    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 ...

    When the Savoy Hotel opened in London in the late 1800s, it quickly rose to fame as the most luxurious experience in the world. Well known hotelier Cesar Ritz was hand-chosen for his attention to detail and his devotion to his guests to run this largest and most opulent hotel by financ...

    What a fascinating book! This well-researched account of the achievements of César Ritz and Auguste Escoffier reads like a novel, and explores the careers of the two, particularly Ritz, as they rise from humble backgrounds to the heights of the hotel and restaurant business. These two...

    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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

    This was pretty good, but I was left kind of sad at the end. I also felt like there was something missing...I don't know. The main focus is on Ritz, but we learn very little about his early life; he sort of just materializes as someone who is already fairly well established in the hote...

    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...

    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...

    Brisk, efficient, informative & entertaining pop culture history. The gossipy tone helps to make the story fly, and manages to impart a great deal of information without overloading the reader with too much minutiae. ...

    ***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...

    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 ...

    When the Savoy Hotel opened in London in the late 1800s, it quickly rose to fame as the most luxurious experience in the world. Well known hotelier Cesar Ritz was hand-chosen for his attention to detail and his devotion to his guests to run this largest and most opulent hotel by financ...

    What a fascinating book! This well-researched account of the achievements of César Ritz and Auguste Escoffier reads like a novel, and explores the careers of the two, particularly Ritz, as they rise from humble backgrounds to the heights of the hotel and restaurant business. These two...

    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...

  • Elease
    Jun 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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

    This was pretty good, but I was left kind of sad at the end. I also felt like there was something missing...I don't know. The main focus is on Ritz, but we learn very little about his early life; he sort of just materializes as someone who is already fairly well established in the hote...

  • Joan
    Aug 20, 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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

    This was pretty good, but I was left kind of sad at the end. I also felt like there was something missing...I don't know. The main focus is on Ritz, but we learn very little about his early life; he sort of just materializes as someone who is already fairly well established in the hote...

    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...

    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...

    Brisk, efficient, informative & entertaining pop culture history. The gossipy tone helps to make the story fly, and manages to impart a great deal of information without overloading the reader with too much minutiae. ...

    ***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...

    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 ...

    When the Savoy Hotel opened in London in the late 1800s, it quickly rose to fame as the most luxurious experience in the world. Well known hotelier Cesar Ritz was hand-chosen for his attention to detail and his devotion to his guests to run this largest and most opulent hotel by financ...

    What a fascinating book! This well-researched account of the achievements of César Ritz and Auguste Escoffier reads like a novel, and explores the careers of the two, particularly Ritz, as they rise from humble backgrounds to the heights of the hotel and restaurant business. These two...

  • 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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

    This was pretty good, but I was left kind of sad at the end. I also felt like there was something missing...I don't know. The main focus is on Ritz, but we learn very little about his early life; he sort of just materializes as someone who is already fairly well established in the hote...

    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...

    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...

    Brisk, efficient, informative & entertaining pop culture history. The gossipy tone helps to make the story fly, and manages to impart a great deal of information without overloading the reader with too much minutiae. ...

    ***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...

  • 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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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...

  • 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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

    This was pretty good, but I was left kind of sad at the end. I also felt like there was something missing...I don't know. The main focus is on Ritz, but we learn very little about his early life; he sort of just materializes as someone who is already fairly well established in the hote...

    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...

  • LAPL Reads
    Jun 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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

  • Jill
    Sep 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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

    This was pretty good, but I was left kind of sad at the end. I also felt like there was something missing...I don't know. The main focus is on Ritz, but we learn very little about his early life; he sort of just materializes as someone who is already fairly well established in the hote...

    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...

    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...

    Brisk, efficient, informative & entertaining pop culture history. The gossipy tone helps to make the story fly, and manages to impart a great deal of information without overloading the reader with too much minutiae. ...

    ***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...

    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 ...

    When the Savoy Hotel opened in London in the late 1800s, it quickly rose to fame as the most luxurious experience in the world. Well known hotelier Cesar Ritz was hand-chosen for his attention to detail and his devotion to his guests to run this largest and most opulent hotel by financ...

  • 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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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. ...

    There is something wonderfully gossipy about Ritz & Escoffier: the hotelier, the chef, and the rise of the leisure class. In tracing the rise of the luxurious Savoy Hotel, under the leadership of César Ritz and Auguste Escoffier, Luke Barr grants readers a glimpse into some of the...

    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. ...

    Enjoyable and engaging overview of Ritz' and Escoffier's career(s). Set well in the context of history. ...

    This was pretty good, but I was left kind of sad at the end. I also felt like there was something missing...I don't know. The main focus is on Ritz, but we learn very little about his early life; he sort of just materializes as someone who is already fairly well established in the hote...

    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...

    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...

  • Resh (The Book Satchel)
    Jun 24, 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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

  • 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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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...

    I loved this book!! If you have a thing for glitz and glam and luxury living, this book is for you. I love how Barr writes! He does not make the narrative boring anywhere along the whole book. While I was aware of Ritz because of the chain of hotels, I had no idea of Escofier, his frie...

    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...