Cracknell, H. L.

H. L. CRACKNELL and R. J. KAUFMANN spent their early years working in the kitchens of several large hotels in London and Europe. The translators met when they were both working at London's Savoy Hotel in the late 1940s: a kitchen where the shadow of its first chef, Escoffier, still cast its influence. They subsequently became lecturers in cookery in a number of technical colleges where they endeavoured to maintain the importance of those fundamentals which Escoffier saw as necessary to the profitability and success of any catering enterprise. The translators have been on the staff of leading c...