Ritz and Escoffier

Best Cookbooks and Food Books of 2018 —Huffington Post
Best of 2018: Non-Fiction —The Los Angeles Public Library

“Ritz and Escoffier, Luke Barr’s entertaining narrative history, reads like a novel…Mr. Barr has done a fine job evoking fin-de-siecle London and the characters of the two odd men who played such a pivotal role in that exhilarating time.”—Wall Street Journal

“It’s a charming tale of success, scandal, and redemption—complete with an unexpected villain. Warning: It will make you hungry, and a little nostalgic for bygone times.”—Erik Larson, #1 New York Times bestselling author of Dead Wake and Devil in the White City

“When you eat a Peach Melba, or drink a Grand Marnier, you have these men to thank; they coined the names, then popularised the concoctions. Ritz himself became not merely a byword for luxury but the actual word for it.”—The Economist

“Barr’s prose is lively and his sourcing impeccable … a thoroughly enjoyable look into a defining moment of culinary history.”—Publishers Weekly

“Barr’s highly enjoyable and well-researched book carries the reader into the intimate heart of Ritz and Escoffier’s philosophy.”—Library Journal

“The book is as much a celebration of luxury as it is the tale of two scrappy, high-achieving men, and Barr intertwines their biographies with the lush social environs they created … The book goes down light as an aperitif, and lays down the work of crafting luxurious dreams in spare, workmanlike prose.”—The Village Voice

“[A] lively, gossipy account … not just a fluidly structured dual biography, but a provocative history of a turning point in the evolving hotel and restaurant industry.”—Booklist

“If ever a book should be picked up and produced for ‘Masterpiece Theatre,’ this is it. In the meantime, readers can feast on this delightfully written, entertaining book.”—The Florida Times-Union

“Luke Barr’s delightful and engrossing book is a gripping story of rags to riches to scandal and back, and also a trenchant study of how our materialistic society formulated the idea of luxury. It’s written with wit and charm, seducing the reader just as deftly as its subjects once seduced international society.”—Andrew Solomon, National Book Award winning author of Far and Away and Far from the Tree

“So very much of what is exciting in food and hospitality today, started with Ritz and Escoffier. They were modern for their time; they are modern for ours. Barr’s book is fascinating from beginning to end.”—Dorie Greenspan, James Beard Award-winning author of Dorie’s Cookies and Baking Chez Moi

“Ritz & Escoffier is an entertaining account of how they adapted to–and even changed–social customs, helping the world modernize, and leaving behind an impressive legacy.”—David Lebovitz, New York Times bestselling author of L’appart and My Paris Kitchen

“Ritz & Escoffier is a case study of the birth of branded luxury that reads like a dark, delicious urban spinoff prequel to Downton Abbey.”—Kurt Andersen, New York Times bestselling author of You Can’t Spell America Without Me and Fantasyland

LUKE BARR is the author of the New York Times bestselling Provence, 1970. Raised in the San Francisco Bay Area and Switzerland, Barr attended Harvard and was formerly the features editor at Travel + Leisure magazine. He lives in Brooklyn with his wife and their two daughters.

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