"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 . . . 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 . . . 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. Highly recommended."