An historical figure that had a huge impact on the culinary world as well as how we dine today, has been lost in history. This account told by Chef Arlena Strode of Children's Culinary Institute brings an understanding of the homage we owe to this amazing chef in history, as well as empowerment to kids everywhere to incorporate the things they love into the everyday tasks to create something bigger and better with each challenge! The art is eye catching for kids and the side note facts help bring a better understand to the reader about what life was like for G.A. Escoffier and others in his time period. This book is pure joy for all, but especially for those interested in history , cooking, and food!

An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

Georges Auguste Escoffier (1846-1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably in London's Savoy and Carlton hotels. Reissued here in its 1907 English translation, his influential textbook on haute cuisine was first published in French in 1903.

This exhilarating story is the transporting tale of how the sensual, romantic elements of haute Chinese cuisine become the perfect ingredients to lift the troubled soul of a grieving American woman.

The acclaimed author of "The Soul of a Chef" explores the allure of the celebrity chef in modern America.

An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

'A galloping journey through thousands of years of Chinese culinary history . . . a timely reminder that the country's modern cuisine is the delicious fruit of a rich, ancient and perhaps surprisingly multicultural tradition' FUCHSIA DUNLOP, SPECTATOR 'A tasty portrait of a nation' SUNDAY TELEGRAPH 'A splendid introduction to the complex history of China' GUARDIAN 'A terrific read . . . Jonathan Clements writes with erudition and humour' DAILY MAIL 'This book is itself a feast, each chapter a sumptuous course' Frederik L. Schodt, author of My Heart Sutra 'Witty and insightful' Derek Sandhaus, author of Drunk in China **************** The history of China - not according to emperors or battles, but according to its food and drink. The Emperor's Feast is the epic story of a nation and a people, told through one of its most fundamental pillars and successful exports: food. Following the journeys of different ingredients, dishes and eating habits over 5,000 years of history, author and presenter Jonathan Clements examines how China's political, cultural and technological evolution and her remarkable entrance onto the world stage have impacted how the Chinese - and the rest of the world - eat, drink and cook. We see the influence of invaders such as the Mongols and the Manchus, and discover how food - like the fiery cuisine of Sichuan or the hardy dishes of the north - often became a stand-in for regional and national identities. We also follow Chinese flavours to the shores of Europe and America, where enterprising chefs and home cooks created new traditions and dishes unheard of in the homeland. From dim sum to mooncakes to General Tso's chicken, The Emperor's Feast shows us that the story of Chinese food is ultimately the story of a nation: not just the one that history tells us, but also the one that China tells us about itself.