“White Truffles In Winter” N.M. Kelby

Tasty story of the famous French chef Auguste Escoffier (1846-1935), who was cooking for the Ritz and the Savoy Hotel in London, hosted crowned heads and Parisian artists’ world at his dinner parties.

Escoffier was the first who introduced the word “finesse”, corresponding to the concept of umami (savory taste, one of the five basic tastes, along with sweetness, sourness, biterness and saltiness). “King of Chefs and Chef of Kings” – so wrote about him FRENCH press. Escoffier rationalized and modernized the idea of ​​”haute cuisine” Karina, personal chef Talleyrand-Périgord. It was he who introduced the method of conveying the work in the kitchen and the staff divided into teams, each of which had its own chief. Escoffier also changed the way of serving dishes – service à la russe – when the food was served in the order given in the menu.

This is a great story of love and passion, shrouded in taste and smell. Reading this book is like enjoyment during the most refined meal.

“The day will come when the usual carrots, if you look at it with a fresh eye, will be the beginning of the revolution” Paul Cézanne