19th century, 20th century, A. Escoffier 1846-1935, Cesar Ritz 1850-1918, hospitality industry, leisure class, Savoy Hotel (London England), social aspects
November’s Non-Fiction Book Club Selection at the Weston Public Library
Two men, the hotel and restaurant they created like no one else had ever experienced, run in often mysterious and always extravagant ways ….. which created quite a scandal once exposed.
“Ritz and Escoffier, Luke Barr’s entertaining narrative history, reads like a novel…Mr. Barr has done a fine job evoking fin-de-siecle London and the characters of the two odd men who played such a pivotal role in that exhilarating time.” –Wall Street Journal
“In this winningly-told story, Luke Barr explores the advent of the luxe life through the saga of hotelier Cesar Ritz and chef Auguste Escoffier, whose partnership brought us not only the adjective ‘ritzy,’ itself no small testament, but also such once-novel phenomena as hotel rooms with their own bathrooms, and innovative dishes like peach Melba. It’s a charming tale of success, scandal, and redemption—complete with an unexpected villain. Warning: It will make you hungry, and a little nostalgic for bygone times.”—Erik Larson, #1 New York Times bestselling author of Dead Wake and Devil in the White City