{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/62b8d83e507f4f00133c4adc/66426cf1a771970013cf25c9?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Auguste Escoffier with Luke Barr","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/62b8d83e507f4f00133c4adc/1715623742160-5081a78ee7499fb62e199940a1892f32.jpeg?height=200","description":"<p>Episode two in our series on cooks that have changed the way we eat. </p><p><br></p><p>Lewis Bassett speaks to Luke Barr, author of <a href=\"https://www.penguinrandomhouse.com/books/241143/ritz-and-escoffier-by-luke-barr/\" rel=\"noopener noreferrer\" target=\"_blank\">'Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the Leisure Class'</a> about the French chef Auguste Escoffier, who rose to fame in London at the Savoy in the 1890s.</p><p><br></p><p>Mixing and sound design from Forest DLG.</p><p><br></p><p>Follow the Full English on <a href=\"https://twitter.com/fullengpod\" rel=\"noopener noreferrer\" target=\"_blank\">Twitter</a>, <a href=\"https://www.instagram.com/fullengpod/\" rel=\"noopener noreferrer\" target=\"_blank\">Instagram</a> and <a href=\"https://tiktok.com/@fullengpod\" rel=\"noopener noreferrer\" target=\"_blank\">TikTok</a>.</p>","author_name":"Lewis Bassett"}