Now in paperback, the critically acclaimed Ritz and Escoffier. In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fis

"Good cooking is the foundation of true happiness," said Auguste Escoffier (1846-1935), the pioneer of modern cuisine and the first executive chef of the Ritz H

"This celebration of the grand culinary tradition at the Ritz Paris features inspirational stories of three great men and is completed with sixty recipes. Today