By Timothy Shaw. During his lifetime Auguste Escoffier (1846-1935) was the most famous chef in the world. He cooked for the royalty and aristocracy of Europe as well as the most celebrated entertainers of the day, and presided over the luxurious dinners and banquets of a cosmopolitan society based in Paris, Monte Carlo and London. This book traces the progression of Escoffier's career from apprentice to international celebrity. Details of working conditions and kitchen & dining room hierarchy do much to explain the poor physical and mental health of the 19th century kitchen worker. Many illustrations. 168 pages. Hardcover.