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Cooking books by Acclaim Press

A Culinary Legacy from Escoffier to Today
ISBN: 978-1-938905-42-1
A Culinary Legacy from Escoffier to Today is far more than a cookbook. It offers the reader an entrance into the daily life of a small village in Provence, France through food and the interpretation of recipes over 100-years-old. The photos provide this journey with explicit depiction of not only many of the dishes, but of the lively activity of the markets and village life in a medieval French town. The book ties together the writings and work of a young Escoffier-trained chef of the late 1800’s to the culinary endeavors of his granddaughter and a classical trained chef of Provence in the 21st century. 

The liveliness of the foods of Provence are brought to the table through recipes that can be accomplished by any cook who has even basic culinary knowledge and experience. Each recipe is offered in a step-by-step process and often alternate suggestions are given for ingredients and procedure. 

While the book offers recipes in every standard category of a normal cookbook, it does not repeat many of the typical recipes found in books on Provençal cuisine. The recipes are today’s version of what a young chef created over one hundred years ago in kitchens along the Mediterranean Sea and later in elegant hotel kitchens of America. 

The authors offer their interpretations of the original journal, relying on their years of experience in the professional kitchen and injecting their own styles and techniques. Consideration to ingredients currently available and affordable to home cooks is paramount and often substitutions are suggested.

9x12-inch, 160 pages in full-color, smyth-sewn, acid-free.  

About the Authors:

Karen (Blumensaadt) Mitcham-Stoeckley
Restaurant owner, executive chef, and culinary writer, most of Karen’s adult career has been devoted to creating good food to feed family and friends as well as professionally feeding guests demanding only the best on their plates. Cooking, teaching and writing are her passions.

Her former restaurant in Louisiana, Missouri was located in the historic downtown area just a block from the Mississippi River. Located in four continuous buildings that were restored to their 1850’s style, the property housed a Bistro and Fine Dining Restaurant, serving continental cuisine, a Dining Garden, Winery and Bakery along with eleven B&B Inn rooms. The winery, B&B Inn and Bakers are still in operation.

Max Callegari
A native of San Raphael, co-author Max Callegari is a professionally trained chef from the Lycée de Lorgues and the Nice Hotel School, Nice, France. He trained and worked in restaurants in France, Italy and England, honing his culinary skills to take over the family business in 1980. Today Max is Executive Chef of the Le Logis du Guetteur in Les Arcs sur Argens restaurant.

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