Escoffier's Basic Elements of Fine Cooking, Including Sauces and Garnishes by Escoffier, Georges Auguste - 1961

Wiley, June 2011. Hardcover. Used - Good.

Wiley & Sons, Incorporated, John. Used - Good. Used book that is in clean, average condition without any missing pages.

Paperback. Very Good.

John Wiley & Sons , pp. xxvi + 646 . Hardback. New.

Paris : Ernest Flammarion, Editeur, 26, Rue Racine, 1927 .. Scarce, original 1927 paperback. pp.79. Toned card covers with red & black titles. Uniform toned pages throughout. No marks or previous owner's details. VG. First edition of this important monograph. This book proposes to rediscover and cook this food. The author extols the merits of rice by tracing its origin, highlighting its nutritional values and health benefits, which are much better than those of potatoes. ** "Ernest Flammarion; ( May 30, 1846, Montigny-le-Roi - January 21, 1936, Paris) was a . French publisher, founder of Groupe Flammarion" . *** "Georges Auguste Escoffier: (28 October 1846 � 12 February 1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Car�me, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernize Car�me's elaborate and ornate… Read More

London : William Heinemann, 1911. 2nd impression of the New Edition. Hardcover. Good copy in the original gilt-blocked cloth. Spine bands and panel edges somewhat bumped and rubbed as with age. Frontispiece is accompanied by a guard sheet. Remains quite well-preserved overall. Physical description: xvi, 891 p.; 25 cm. Subject: Cooking, French. Culinary arts 20th century.

Copenhagen, Denmark: Peter Hansens Forlag, 1909. First Edition, First Printing. Leather Bound. pp. [7], 765 + index [in French]. Royal 8vo., measuring 6.5" x 9". Bound in three-quarters light-brown leather over marbled boards. Four raised bands to spine, five compartments, and adorned with gilt rules, lettering and fleur-de-lis to the spine; lovely floral endpapers. An exceedingly rare appearance of famed French chef, restaurateur and culinary writer, Auguste Escoffiers' recipes - often referred to as "roi des cuisiniers et cuisinier des rois" ["king of chefs and chef of kings"] - as published in the Danish language including a large selection of his famed re-working of the five "sauces mères" [mother sauces] of French cuisine. Presumably, this significant collection was derived from his magnum opus: "Le Guide Culinaire", originally published in 1903 in France. Comprising of a rich selection of over 2,600 numbered recipes, the sections include amongst others: "De vigtigste varme Saucer" [The Main… Read More

Paris: Librairie Larousse, 1938 . First edition. Paperback. Very Good Indeed. 11" by 8.5". Not Stated. The very scarce first edition of major culinary work 'Larousse Gastronomique', complete in all sixty-eight fascicules in their original paper wraps. In the original French.The very scarce first edition of this major work, complete in all sixty-eight fascicules.Illustrated with sixteen vibrant full colour plates, with numerous monochrome illustrations and engravings throughout. Collated, complete.Alphabetically arranged, with a general title page to the first fascicule.Edited by French chef, journalist, and author Prosper Montagné in collaboration with Dr Alfred Gottschalk, and with prefaces from chefs Georges Auguste Escoffier and Philéas Gilbert.The very first edition of a work which was translated throughout the world, and continues to be republished and updated to this day. A classic culinary work which has withstood the test of time and become an invaluable source of information. In the… Read More

William Heinemann., 1907 FIRST ENGLISH EDITION. xiii, 880 pages. Tissue-protected photogravure portraIt frontispiece. All edges green. Flourishing ink ownership inscription of Major Wigram, 32 Lenox Gardens SW on blank preliminary page. Menus and index at the end. Publisher's advert on the verso of the half-title page. Marbled endpapers. 17 x 25 cm. New full red morocco binding. Spine in six compartments with gilt ruled raised bands, gilt tooling, lettering and date. Upper and lower boards with gilt scrolling foliate borders. Georges Auguste Escoffier (1846-1935) was a French chef, restaurateur and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême (1784-1833), one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernise Carême's elaborate and ornate style. Escoffier's recipes, techniques and approaches to kitchen management… Read More