Access codes and supplements are not guaranteed with used items. May be an ex-library book.

Access codes and supplements are not guaranteed with used items. May be an ex-library book.

The format is approximately 9.25 inches by 11.75 inches. 239, [1] pages.

The format is approximately 9.25 inches by 11.75 inches. 239, [1] pages. Illustrations (some in color). DJ has some wear and soiling. Foreword by Pierre Escoffier. Bibliography and Acknowledgments. Index. This is a large and heavy book and if sent outside of the United States will require additional shipping charges. Anthony Blake wrote "It wasn't until I adopted the (then) new digital medium early in the new millennium that my photography became more serious, so much so that it lead me into full-time professional photography. The versatility needed to earn my living with a digital camera has always been an ever-changing learning curve in itself. As a result I have a lot of experience in a number of different photographic fields which was also the perfect springboard into teaching photography." Quentin Hugh Crewe (14 November 1926-14 November 1998) was an English journalist, author, restaurateur and adventurer. He wrote regularly for the Evening Standard, Queen magazine, the Daily Mail and Sunday Mirror, among others. Crewe traveled much of the world, writing 11 books on the subject of his journeys, biographies and cuisine, including an expedition to the "empty quarter" of Saudi Arabia. Crewe was co-proprietor of various restaurants, including the now-closed Brasserie St. Quentin in Knightsbridge, London. Crewe is credited with inventing the modern restaurant review, which is not only about the food but aims to entertain as well as inform. He described Wilton's restaurant on Jermyn Street as where the aristocracy were served nursery food by waitresses dressed as nannies. "The necessary ingredients which make up a superb restaurant, as opposed to merely a good restaurant, are as indefinable and as complex as those which are needed to make an attractive human character" writes Quentin Crewe in Great Chefs of France. Published in 1978, his wonderful book takes the reader on a trip to meet the larger-than-life characters of 13 rural restaurants that held three Michelin stars in the mid-1970s. Crewe and photographer Anthony Blake produced this gastronomic bible over the course of two six-week journeys. It is a unique snapshot of the heyday of haute cuisine and a glimpse into the lives of the chefs, their philosophies and what made them tick. Crewe was a writer, journalist and restaurateur who despite being confined to a wheelchair for most of his life traveled far and wide. He was the fourth westerner to cross the Rub' al-Khali desert ('the Empty Quarter') of Saudi Arabia. His inimitable style of writing has had a lasting influence on restaurant criticism. Crewe's daughter Candida (herself a writer) reflects on the life of her father, who loved her, loved food, and loved life, and how he came to pen what many chefs regard as one of the best books on French cuisine ever written. "Astonishingly, before he began writing about restaurants, no critic had ever actually criticized a restaurant's food, apparently. Nor had they described the room, the waiters, the fellow diners, the atmosphere. It was Dad who decided to describe the whole experience of eating in a restaurant like theatre. It is a style we completely take for granted today, but one that made him the perfect choice as the author of The Great Chefs." Among the chefs discussed are Charles Barrier, Franciois Bis, Paul Bocuse, Alain Chapel, Michel Guerard, Paul Haeberlin, Louis Outhier, Jacqeus Pic, Raymond Thuilier, Jean Troisgros, Roger Verge, Jean-Pierre Haberlin, Pierre Troisgros.