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Rating: 
Summary: I think it would be a good book
Review: I know i haven't read his books but i have one called Larousse. He is my grandfather's great uncle so i feel fortunate to be related to such a fantanstic chef. I love his recipes. A lot of them are very easy to do and don't take that much time. So to all of you buy one of his books and try some of his recipes!
Rating: 
Summary: A light snack
Review: In "Memories of My Life" Auguste Escoffier reveals essentially nothing memorable about his life other than his opinion that French ingredients are good and war with Germany is bad (who knew?). The book reads like a Reader's Digest condensation, reduced to little more than "I went here" and "I went there." Yet the book is an important read for culinarians if only because it comes from the Master's own hand. Reading between the lines, we get the impression that Escoffier had a way with people, a way with food, and an extraordinary ability to match one to the other. Hardly the rigid systemizer he is often portrayed, he emphasizes over and over the importance of adapting cuisine to the changing times and targeting the desires of the customer. On this latter point he may have been the unrivaled master. Menus inserted at various points in the narrative reveal that Escoffier was flamboyant in the description of his culinary creations, often shamelessly naming them after the prospective guest of honor. Reveared in his own time by patrons and colleagues, his single-minded dedication to both quality and service should be a lesson to restauranteurs today. As translated from French into English, the prose is at about Junior High level, but this is appropriate since Escoffier had only about an 8th grade education. The narrative is amplified considerably by margin notes that provide background and details probably unknown to the modern reader. Unfortunately, the Glossary is woefully inadequate to the task of translating the menus, which are probably the book's most important feature. In addition, two letters to Escoffier are included near the end of the book that have no obvious purpose, one of them going so far as to suggest that Escoffier's rosy description of the success of the New York Knickerbocker Hotel was not universally shared. Nonetheless, the book is an interesting read and serves as a light companion to Escoffier's more ponderous Le Guide Culinaire.
Rating:
Summary: A light snack
Review: In "Memories of My Life" Auguste Escoffier reveals essentially nothing memorable about his life other than his opinion that French ingredients are good and war with Germany is bad (who knew?). The book reads like a Reader's Digest condensation, reduced to little more than "I went here" and "I went there." Yet the book is an important read for culinarians if only because it comes from the Master's own hand. Reading between the lines, we get the impression that Escoffier had a way with people, a way with food, and an extraordinary ability to match one to the other. Hardly the rigid systemizer he is often portrayed, he emphasizes over and over the importance of adapting cuisine to the changing times and targeting the desires of the customer. On this latter point he may have been the unrivaled master. Menus inserted at various points in the narrative reveal that Escoffier was flamboyant in the description of his culinary creations, often shamelessly naming them after the prospective guest of honor. Reveared in his own time by patrons and colleagues, his single-minded dedication to both quality and service should be a lesson to restauranteurs today. As translated from French into English, the prose is at about Junior High level, but this is appropriate since Escoffier had only about an 8th grade education. The narrative is amplified considerably by margin notes that provide background and details probably unknown to the modern reader. Unfortunately, the Glossary is woefully inadequate to the task of translating the menus, which are probably the book's most important feature. In addition, two letters to Escoffier are included near the end of the book that have no obvious purpose, one of them going so far as to suggest that Escoffier's rosy description of the success of the New York Knickerbocker Hotel was not universally shared. Nonetheless, the book is an interesting read and serves as a light companion to Escoffier's more ponderous Le Guide Culinaire.
Rating:
Summary: Memoir of Culinary Giant
Review: This is exceptional work. Shows the development, passion and humanity that this man possessed.The added timelines show that his development of the gourmet art coincided with other major breakthroughs. Great tidbits such as the development of the aprix fixe meal, the ala carte way of organizing the restaurant, the origination of Peaches Melba. His history is fascinating, with its interaction with prominent people and wartimes. What a great happening when German Emperor was told that the chef of your upcoming meal is none other than a former war prisoner from France who wants to poision you. When asked about this by one of Emperor's officers inspecting the kitchen, Escoffier replies" "You may dine in peace. If, one day, your country once again seeks war with France, and I am still able, I will do my duty. But for the time being, you may relax and not let anything trouble your digestion." One is charmed to hear repeatedly of this man's concern for the less fortunate, the retired chefs with no pension, the senior citizens home he attended to, etc. Great stuff, here. Nothing boring, but fascinating, e.g. note that Ho Chi Minh was working in Escoffier's kitchen preparing vegetables in 1914. Asked why French are such powerhouses in gourmet world, Escoffier said among the reasons was the the people in each area had their specialties which they kept going, and great food at gatherings is relished and past on from generation to generation. This covers a most influential man in gourmet history, during crucial world/Eurpoean events as well. Great read.
Rating:
Summary: Memoir of Culinary Giant
Review: This is exceptional work. Shows the development, passion and humanity that this man possessed. The added timelines show that his development of the gourmet art coincided with other major breakthroughs. Great tidbits such as the development of the aprix fixe meal, the ala carte way of organizing the restaurant, the origination of Peaches Melba. His history is fascinating, with its interaction with prominent people and wartimes. What a great happening when German Emperor was told that the chef of your upcoming meal is none other than a former war prisoner from France who wants to poision you. When asked about this by one of Emperor's officers inspecting the kitchen, Escoffier replies" "You may dine in peace. If, one day, your country once again seeks war with France, and I am still able, I will do my duty. But for the time being, you may relax and not let anything trouble your digestion." One is charmed to hear repeatedly of this man's concern for the less fortunate, the retired chefs with no pension, the senior citizens home he attended to, etc. Great stuff, here. Nothing boring, but fascinating, e.g. note that Ho Chi Minh was working in Escoffier's kitchen preparing vegetables in 1914. Asked why French are such powerhouses in gourmet world, Escoffier said among the reasons was the the people in each area had their specialties which they kept going, and great food at gatherings is relished and past on from generation to generation. This covers a most influential man in gourmet history, during crucial world/Eurpoean events as well. Great read.
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