César Ritz (1850-1918) was a Swiss hotelier renowned for his impeccable taste and standards of luxury. He managed the opening of the iconic Savoy Hotel in London in 1889, where he partnered with chef Auguste Escoffier. Ritz is credited with creating the modern luxury hotel experience, introducing novel concepts like hotel rooms with private bathrooms and allowing unaccompanied elite women to dine. The term "ritzy" is derived from his name.

Auguste Escoffier (1846-1935) was a French chef who pioneered many innovations in haute cuisine and kitchen management. At the Savoy, he implemented the brigade de cuisine system, streamlining kitchen operations and elevating cooking to an art form. His seminal cookbook Le Guide Culinaire codified French cuisine and remains influential today. Escoffier created iconic dishes like Peach Melba and popularized serving smaller multi-course meals.

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The story highlights the pursuit of excellence, attention to detail, innovation, perseverance, and passion that shaped the fine dining experience we know today. Ritz and Escoffier's impact extended beyond cuisine, influencing social customs and the emerging leisure class of their era.

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The book is praised for its engaging narrative and detailed depiction of the rise of César Ritz and Auguste Escoffier, two figures who revolutionized the hospitality and culinary industries at the turn of the 20th century. Reviewers appreciate how Barr captures the transformation of dining and luxury hotels, bringing to life the personalities and the era they influenced.

Luke Barr’s writing style is often highlighted for being accessible and vivid. Readers enjoy his ability to weave historical facts with storytelling, making the book both informative and entertaining.

The book is noted for its exploration of the broader cultural and social changes of the time, such as the rise of the leisure class and the evolution of modern luxury. This context helps readers understand the significance of Ritz and Escoffier’s contributions beyond just their individual achievements.

Some reviewers mention that while the book is richly detailed, it can occasionally become bogged down in minutiae.

In summary, "Ritz & Escoffier" is generally well-regarded for its engaging narrative, detailed historical context, and insightful character portrayals. It appeals to those interested in culinary history, luxury hospitality, and the cultural shifts of the early 20th century.

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