"The Richest and Most Famous Private Chef in the World" Joseph Donon: Gilded Age Dining with Florence Vanderbilt Twombly Hardcover – May 26, 2017

As a confirmed foodie, I greatly enjoyed reading "The Richest and Most Famous Private Chef in the World." Joseph Donon was the private chef to the rich and mighty during the early to mid 20th century in America. Most notably, he worked for Florence Vanderbilt Twombly for many decades, preparing feasts for her many guests at her three residences. Much of the book is in Chef Donon's own words, and instantly transports one back to a time where haute cuisine was the rule of the day among the wealthy. The vivid descriptions of the inner workings of the great houses in New York, Rhode Island, Massachusetts, and New Jersey capture the imagination to the point one can picture oneself as a weekend house guest. Although a private family chef, Donon had the responsibility of running a high end restaurant type establishment with multiple staff, an unlimited budget, with up to 150 guests to feed on any given weekend. Chef Donon uses the principles installed in him by the great Escoffier early in his career as the benchmarks to guide his entire life. The book includes multiple recipe's from Chef Donon's own collection (many of which I am just itching to try) as well as beautiful old photographs. Authors Cummins and Vanderbilt do an excellent job of adding to Chef Donon's own words by filling in the gaps in Donon's life including his early education/apprenticeship in France and England as well as his retirement years, in which he devoted himself to furthering the art of French Cuisine through his founding of the organization, Les Amis D'Escoffier Society. Foodies, want to be chefs, or those interested in the history of 20th century America will find this wonderful book an easy and fascinating read. High recommended.

A wonderful and unusual book that combines the stories of the stunning mansion at Florham, the Vanderbilt-Twombly family that built it and lived in its opulence, and the private chef who catered to the appetites of the estate's staff (of over 100!), Mrs. Twombly and her daughter, and guests who might number up to 150 at one of the legendary parties held each spring and fall. The book makes clear thatThis wonderful book combines the story of the opulence of life inside the mansion at Florham with the story of Chef Donon, Mrs. Vanderbilt-Twombly's private (and much loved) chef. For those of us who credited Julia Child with the introduction of French foods and cooking to Americans, reading about Chef Donon is an eye-opener -- and a joy. He was smart, accomplished, exacting, and fascinating. And certainly clear about his own improtance, "I was the one who introduced croissants here in America...Today, they serve them all over America." The Chef's recipe for croissants is included in the book! This is a glimpse into a fabulous lifestyle, the people who enjoyed it, and the Chef who, in fact, did bring French cuisine to this country. There are stories, photographs, excerpts from Donon's memoirs, and, of course, his recipes. A must-read for foodies.

A perfect "hostess gift", this delicious literary treat combines behind the scenes "upstairs/downstairs" stories in an almost-autobiography of the Chef de Cuisine of some of America's wealthiest and influential families. During the time when Downton Abbey guests were being entertained, Joseph Donon created and prepared gourmet delights for homes in Europe and India as well as the many residences of Henry Clay Frick whose New York City home most of us know only as a Museum. In his own words and in an extravagant profile in a 1962 The New Yorker, readers of this charming book learn the details of Chef Donon's 38 year relationship with Florence Vanderbilt Twombly and her daughter Ruth detailing family favorites like "Terrapin a la Florham" and "Coeur a la Crème" to the actual costs of running their multi-million dollar culinary empire by providing "the best of everything". If you're going to gift it, be sure to save a copy for yourself -- if only for the lavish recipes that "foodies" more adventuresome than this reader will want to sample. This book is a charming culinary/literary coup demonstrating what dinner in the dining room at Florham was like with Mrs. Patmore's ruffled cap replaced by Mr. Donon's La Toque Blanche !

Better than Downton Abbey!I think the book may be unique: the first, and perhaps only, look at the great Gilded Age estate from the "downstairs" perspective. And this isn't just any staff member: this is a book about Chef Joseph Donon, for 38 years the private chef of Florence Vanderbilt Twombly, the chef who introduced fine French cooking to the United States and in the process became as well known as Julia Childs would later be. A great read, and a wonderful gift for an "foodie" or anyone interested in an inside look at our Gilded Age.

Anyone who has ever enjoyed dining at an elegant French restaurant will enjoy this story of how Chef Donon, student of the revered Auguste Escoffier, brought fine French cooking to the U.S. You will even find some of his recipes as Chef Donon mentions them in his memoirs (although it would be best to avoid the helpless terrapins). Any foodie will enjoy this book. A terrific read!

This book is a wonderful accompaniment to Florham: An American Treasure,also recently released. Rich in substance and detail, this book brings the history of this fascinating chef and life with one of America's most prestigious families to life. We were all enchanted by Downton Abbey--here is America's version. What a story--absolutely splendid!

While discovering the story of Chef Donon's life in fine cuisine is a reward in itself, this beautifully printed hardcover book offers the bonus of many photographs and recipes. This attractive book makes a great gift!

This chef led a fascinating and gilded life in the gilded age. A fascinating read for food lovers and history buffs. Although I can't get my hands on four turtles for turtle soup (!), I will be making the other recipes. I highly recommend this book.