Books about Escoffier from Amazon.com

Les Dames d’Escoffier International is the premier association of women culinary professionals, started in 1973 in response to the all-male Les Amis d'Escoffier. In its first national cookbook, the "Dames" share their most essential dishes, the ones they cook at home for family and friends. Here are such delights as Lidia Bastianich’s hearth-warming Pork Rib Guazzetto; Susan Feniger’s Roasted Black Cod with Horseradish Coulis and Farmers’ Carrots; Anne Willan’s Elegant Twice-Baked Spinach Soufflé; and Alice Medrich’s Bittersweet Soufflé with Nibby Cream. More than 130 recipes range from appetizers to salads and soups, main courses (including vegetarian), sides, baking and desserts. Cooking with Les Dames d’Escoffier offers up a wonderfully eclectic and informed array of foodie sidebars: the lowdown on screwcaps on wine; how boxed phyllo dough can be a lifesaver; how to pair beer and food; new ways to enjoy caviar; favorite kitchen tools; how to tread a cake pan so the cake always comes out; and more.

What does "sexual revolution" mean? When, how, and why did it begin? What, if anything, did it change? And what hope do we have that its ideals of equality and pleasure can be realized? From Susan Sontag's "Pornographic Imagination" to Al Goldstein's notorious review of Deep Throat, Sexual Revolution explores the cultural, economic, political, and moral consequences of new ways of sexual thinking and behaving — reclaiming the female orgasm and challenging the double standard; celebrating open marriage and homosexuality; and defying taboo and censorship. With Anne Koedt's classic "The Myth of the Vaginal Orgasm" and Norman Mailer's "The Homosexual Villain;" Helen Gurley Brown to Lenny Bruce — to name a few — this book features the voices of those who registered and provoked popular consciousness and transformed how we think about sex. Today, Dr. Phil talks about oral sex among grade-schoolers and porn star Jenna Jameson gets a six-figure advance for her memoirs. Something has changed, but Sexual Revolution reminds us that our sexuality remains a bitterly contested battleground. This collection includes selections by Erica Jong, Lawrence Lipton, Masters and Johnson, Betty Dodson, Gayle Rubin, Timothy Leary, Henry Miller, Huey Newton, Sigmund Freud, Simone de Beauvoir, and many others.

The past 25 years has seen Chicago transformed from a heartland stronghold of meat and potatoes into a major culinary center. Chicago Cooks chronicles this story through the eyes of the Chicago chapter of Les Dames d’Escoffier, female leaders in the food and dining world. They tell how the Chicago food scene grew and evolved, touching on landmark restaurants like Charlie Trotter's and Frontera Grill, the rise of ethnic cuisines imported from around the world, and the proliferation of shops, markets, and classes serving the ever more sophisticated home cook. The book also includes a bounty of 75 recipes for entertaining from this unique group of Chicago food authorities, gathered specially for this book.

Auguste Escoffier (1846 -1935) was the first great star of modern cooking. Acknowledged during his lifetime as the greatest chef in the world, his clientele included Edward VII and Kaiser Wilhelm II, as well as the leaders of society and of fashion. Kenneth James traces Escoffier’s career, from his humble origins on the French Riviera to Paris, London, and New York. Escoffier: The King of Chefs also presents the dishes, from eggs to lobster, on which Escoffier had both a lasting influence and strongly held views.