Ma Cuisine by August Escoffier

EB: Librairie Larousse. Good+. 1938. First Printing. Hardcover. Hardcover. 4to. Librairie Larousse, Paris, France. 1938. 1087 pgs. 1850 illustrations, 36 in color. Text in French. No DJ. Bound in decorated cloth boards with titles present to the spine and front board. Boards have light shelf-wear present to the extremities. No ownership marks present. Text is clean and free of marks. Binding tight and solid. This great encyclopedia is an inexhaustible treasury of recipes and culinary knowledge and, as a history of cooking by a master of that art, it makes fascinating reading. Its sources range from Rabelais to Brillat-Savarin, from a country farmhouse kitchen to the banquets of ancient Greece. There are over a million words on food, wine, and cooking, nearly 1,000 illustrations and more than 8,500 very special recipes. Introductions by A. Escoffier, who died before the first edition was published in 1938, later Phileas Gilbert added a supplementary preface. ; Folio 13" - 23"… Read More

Paris,: s.n. (Lagny: E. Grevin),, 1912.. In-8, mz. pelle coeva (abrasioni), dorso a cordoni con fregi e titolo oro, pp. 162,(2), con 1 tabella f.t. più volte ripieg.: ‘Tableau de service dans une grande cuisine. Feuille remise au Garde-Manger'. Il libro contiene: “Cartes du jour de restaurant - Petits menus pour 6,8,10 et 12 couverts - Menus de table d'hote - .. maigres de déjeuners et de diners - .. de banquets - Les menus du Carlton-Hotel - .. de Noel et de Réveillon - .. de buffets et de soupers de bal - .. divers et documentaires, ecc.”. "Rara prima edizione".Cfr. Bitting, p. 146 cita l'ediz. di Flammarion dello stesso anno.  “Auguste Escoffier (1846 - 1935) est un chef cuisinier, restaurateur et auteur culinaire français. Ce ‘roi des cuisiniers' et ‘cuisinier des rois', a modernisé et codifié la cuisine raffinée de Marie-Antoine Carême. Créant dans des établissements de prestige de nombreuses recettes, reprises… Read More