Escoffier.   Georges Auguste     - With two of Escoffier's original menus.
RITZ'S Carlton Restaurant.
ON BOARD THE S.S. "KAISERIN AUGUSTE VICTORIA" (HAMBURG AMERICAN LINE) Under the Management of THE CARLTON HOTEL, LONDON.
Large 4to. 3feps (with 2 menus tipped in to last fep) Title Page. 160 pages. All pages blank on the reverse of the text. Many photographs of the Ships different facilities, (including the Restaurant). 3 feps. Many pages strengthened on the the blank side due to brittleness. Internally very clean. The two menus tipped in before the title page are both dated 1908. The 'Kaiserin' one is a breakfast menu and the 'Amerika" one appears to be a Table d'Hote Lunch menu. Both are from Escoffier's time of tenure and responsibility for both of those ship's restaurants. Bound in modern half dark calf and bottle green cloth boards. The spine has blind tooling. The original cover from the Al'a Carte Restaurant pasted on the front cover. All pages very slightly age browned. Overall a very handsome and rare item.
- This book is a very sumptuous production and a joint venture between the 'Hamburg American Line' and 'The Carlton Hotel' advertising the 'S.S. Kaiserin Auguste Victoria's' conception, preparation and maiden voyage from Hamburg to New York on May 10th, 1906. The 705 foot, 24581 ton giantess, S.S. Kaiserin, was launched on August 20th 1905, and for the next year was outfitted with many new features. One that highlighted the new ship and caused a lot of excitement was the opening of an a'la Carte Restaurant, staffed and run by the famous Ceasar Ritz. The Restaurant also boasted its own dedicated Kitchen, staffed and run by the equally famous Auguste Escoffier. This was an important new facility built to a very fine specification and quality. Grill Rooms had featured on previous voyages and had been very popular. The opening of the new a la Carte Restaurant proved to be equally popular and became, against initial expectations, fully booked. This was undoubtably due to Escoffier's involvement and the unusual shipboard experience of being able to sample French cuisine of the highest standard . We are informed in the book that the Kitchens on the maiden voyage were not large enough to meet demand, and that they had to completely alter one of the decks to double the kitchen capacity. Escoffier and Ritz were also responsible for Restaurants on board other Hamburg America Line ships, one other being the "S.S. Amerika". Both of these ships were built side by side at the Harland Wolff shipyards in Belfast. 'Amerika' was launched on April 20th 1905, and the 'Kaiserin' one month later. This well produced book records an aspect of Escoffier's career that is the least documented. It is also very rare, especially with two of Escoffier's menus enclosed

click on image to enlarge
Information

Modern category
ref number: 11049

Escoffier.   Georges Auguste     - 1st edition of Escoffier's classic in the original state.
Le Guide Culinaire
BIBLIOTHEQUE PROFESSIONNELLE Le Guide Culinaire AIDE-MEMOIRE DE CUISINE PRATIQUE Par A. ESCOFFIER AVEC LA COLLABOATION De MM. Phileas GILBERT - E. FETU A. Suzanne, B. Reboul, Ch, Dietrich, A. Caillat, ETC. Dessins de Victor Morin - Je place ce livre sous le ptronage psthume de Urbain Dubois et Emile Bernard, en teimoignage de mon admiration pour ceux qui, depuis Careme ont porte le plus haut la gloire de l'Art Culiniare. A.E. - (printers device of two branches) PARIS 1903 - Tous droits de traduction et de reproduction reserves pour tous les pays, y compris le Suede, la Norvege et le Danemark.
FIRST EDITION. 220x135mm. Front paste-down and end-paper with patterned paper. [1] Half title. Verso with advertisement. Title page. Escoffier's facsimile signature on the verso. 3p Avant Propos. Verso with Abbreviations. 2p Remarks. 1p Advertisement. Verso with Tables de Chapitres. 1-766. 1p Methode de Repartition. 768-769 Menus. 1p plus 1 Folding plate showing service times and tasks. 771-786 Menus. (1)788-790 Table. (1)+p792 Errata. 4p Advertisements. 1fep. Back end-paper and paste-down with patterned paper. All paper age browned and brittle which is typical of this and other books of this time, due to poor quality paper being used. Two pages are loose and the folding plate has been expertly repaired with one of the folds a little darker than the rest. The original dark brown cloth with the Art Nouveau design and gilt lettering on the front still nice and bright. The spine has compartments with blind tooling and gilt lettering. The top compartment cloth is missing with the under material still brown and blending well. Overall a nice copy in its original state albeit somewhat brittle. A very scarce book.
- This is Escoffier's great classic from which so much has come about. Used as the basis for his'L'Aide Memoire Culinaire' 1910. Also Louis Saulnier's 'Le Repertoire de la Cuisine' 1914. The folding plate was used in Escoffier's volume of menus, 'Le Livre des Menus' 1912, which was written to compliment 'Le Guide Culinaire'. Later in 1934 his last publication 'Ma Cuisine", we see the classical recipes modified for the housewife. Le Guide Culinaire and the organisation of the Kitchen Brigade brought about by Escoffier during his life, became the basis of all theory and practical training taught in Catering Colleges. Andre Simon in his forward to the first English edition of 'Ma Cuisine' 1965, writes a very endearing description of Escoffier the person, and proclaims his rightful place at the head of the table, due to his towering achievements and the unchallenged position he occupies in the realm of Gastronomy.

click on image to enlarge
Information

Modern category
ref number: 11059

Escoffier.   Georges Auguste     - In its original bottle.
The Escoffier. Sauce Diable a'la Provencale
Four original items from Escoffier's company; Escoffier Ltd - 1903 and 1907.
ITEM 1. An original bottle of "The Escoffier Sauce Diable a'la Provencale". The sauce is still liquid with trapped air bubbles. It has the original blind-stamped metal cap and labels, all in excellent condition. This is an original bottle with the Escoffier Ltd. Ridgemont address. Later bottles have 'Escoffier' embossed in the glass back and front, as well as other later London addresses on the front label. ITEM 2. A recipe booklet with the original blue covers slightly loose and a small strip missing from the front cover without loss to text.. It has Escoffier's name and the Carlton Hotel' coat of arms' embossed on the front cover. It is titled 'A Few Recipes' and has a title page. p 1 Introduction. p 4-38 Recipes. p 39-42 Cookery and Health tips. p 43 Advertisement for Escoffier Ltd. [1] p 45-46 Advertisement for 'A Guide to Modern Cookery'. [1] p 48-51 Index. [1] Slightly age-browned throughout with a small stain affecting first 2 pages but not the text. ITEM 3. A lovely beautifully produced four page 'Escoffier Ltd' promotional pamphlet and price list for all Escoffier Sauces, and we are also informed the Preparations can be obtained from all high-class Grocers and Stores. ITEM 4. This is a second four page promotional pamphlet and price list titled 'Escoffier (1907) Ltd', in nice clean condition, . As the first pamphlet is elaborately decorated with a coloured image of one of the products and the text in red and black, the second is obviously a cheaper and later price list aimed at cutting costs. Interestingly this later pamphlet informs that the Preparations are stocked by the majority of high-class grocers and stores throughout the United States. All housed in a specially made clam-shell box with half mid-tan calf and brown cloth boards. The spine with raised bands, gilt lines and one red and one green label with gilt lettering. The four items form a unique and rare look at the marketing for Escoffier's famous sauces.
- Georges Auguste Escoffier, who began his career as a chef at age 13 in 1859 and is credited as one of the creators of what is now considered classical French cooking and was far ahead of his time in surprising ways. In 1903, while Chef de Cuisine at the Carlton Hotel in London, he started a company, Escoffier Ltd., to sell his sauces. He was concerned about nutrition and the effects of the pace of modern life on dining; despite his devotion to the good life, he was not fat. He started experimenting with tinned vegetables, notably tomatoes. While still at the Savoy Hotel, London in 1898, he is credited, in their excellent biography of Escoffier by Eugene Herbodeau and Paul Thalamas, of first producing 2000 x 2 kilo tins of tomatoes in Saxon-les-Bains for the Savoy. The fame of the product grew so fast that the following year, the food manufacturer, La Maison Caressa of Nice produced 60.000 kilos under his direction. This was the precursor to his famous sauces being bottled and sold through Escoffier Ltd. In 1915 Escoffier Ltd was sold. (Sadly after 80 years of business deals and corporate takeovers, only a remnant of it lingers on in America in two products, Nabisco Sauces - Diable and Robert). Escoffier supported any effort that made cooking simpler, cleaner, better organized, more widely appreciated or easier for chefs and home cooks alike. Despite the foie gras and truffles, the elaborate garnishes and rich sauces listed in various editions of his cookery book 'Le Guide Culinaire', (1st ed. 1903) Escoffier's work was still a sharp departure from the culinary practices that existed before. Not only did he greatly simplify the recipes and methods of food presentation that had existed previously, but he also re-invented the very manner in which professional kitchens were organized. To speed up service, which was something diners even in his day demanded, he created the brigade system of key specialised departments with teams headed by Chefs de Parties, responsible for all the individual parts of the different dishes presented in all the menus; A'la Carte, Du Jour, Banqueting, Room service, Parties privees etc. He also invented the prix fixe menu. Another poorly recorded, but constant character trait of Escoffier, was the effort he expended to help improve the conditions under which chefs worked. "When I started, chefs had no status in society," he wrote in his memoirs. "That should not be the case because cooking is a science and an art, and the man who works with all his heart to satisfy people deserves to be recognized." The preface to his great classic, 'A Guide to Modern Cookery' - 1907, (the 1st English edition of 'Le Guide Culinaire' of 1903), is a revelation. From a chef’s point of view, the observations that Escoffier espoused then in 1903, and in subsequent editions, ring just as loud today. It is no wonder that modern chefs are re-finding Escoffier. It is also another indicator of his lasting genius and true impact over time. Pierre Escoffier, who was 26 when his grandfather died in 1935, helped create and head the Auguste Escoffier Foundation. The Escoffier Museum is now based near Nice in the village of Villeneuve-Loubet, in the house where Escoffier was born. This item belongs in such a museum. The original sauce in the bottle, the well produced 4 page 'Escoffier Ltd' promotional pamphlet, the other plainer but rarer price list, and the little recipe booklet by Escoffier, give a true insight into Escoffier’s marketing astuteness.

click on image to enlarge
Information

Ephemera category
ref number: 11051

Escoffier.   Georges Auguste     - The last edition edited by Escoffier.
Le Guide Culinaire.
A. ESCOFFIER avec la collaboration de MM. Phileas GILBERT et Emile FETU Le guide culinaire Aide-memoire de cuisine pratique (printers device) PRIS ERNEST FLAMMARION, EDITEUR 26, rue Racine, 26 Tous droits de traduction, de reproduction et d'adaptation reserves pour tous les pays. With an ink inscription dated, Kathmandu 1997.
4th Edition 1921. 240x168mm. 1fep. The original cardboard cover bound in. [1] Half title. [1] Title page. Verso, Printers copyright 1921. (1)vi Avant Propos 1902. (1)viii-x Introduction, deuxieme edition 1907. (1)xii Introduction, troisieme edition 1912. (1)Introduction, quatrieme edition 1921. [1] 1-900. 1p Table Alphabetique. [1] (1)904-937 Table Alphabetique. [1] 1p Table des Chapitres. [1] (1)942 Table des Chapitres. 2feps. Internally age browned through out and slightly brittle. The last page of Table des Chapitres with a 1" tear repaired with a loss of a few letters. Modern dark brown half calf with marbled boards. Raised bands on spine with gilt lettering. Overall a nice copy.
- The first edition was printed in 1903 in French. An abbreviated version was translated into English in 1907. The second French edition was printed 1907. The third edition in French was 1912. This 4th edition was revised in 1921; this version was not translated into English until 1979. Escoffier was involved in the changes to all the four editions up to 1921. A great book, one of the masterpieces and cornerstones of French gastronomy.

click on image to enlarge
Information

Modern category
ref number: 11081

Escoffier.   Georges Auguste     - With one of Escoffier's menus.
The Carlton Hotel
One of Escoffier's Menus as well as a booklet with recipes for His sauces and two of Eugene Herbodeau's menus plus other Carlton Hotel Ephemera.
The Carlton Restaurant 'Carte du Jour' menu is dated 29th Avril 1908. It is slightly age-browned with ink inscriptions at the top describing some new dishes not featured on the menu. There are 2 dinner menu's from 4 Carlton Gardens dated 15 and 31st March, without a yearly date. Then two of Eugene Herbodeau's menus, the first for Xmas Dinner and a separate blue invitation card to New Years Reveillon. The second menu is a very rare special Luncheon with Anna Pavlova as main guest. Also enclosed is a recipe booklet with the original blue covers almost detached. It has Escoffier's name and the Carlton Hotel 'coat of arms' embossed in slightly faded gilt on the front cover. It is titled 'A Few Recipes'. Has a title page. p 1 Introduction. p 3-7 Preface. p 8-40 Recipes. p 41-42 Advertisements for Escoffier Sauces. p 43-44 Advertisement for 'A Guide to Modern Cookery'. p 45-47 Index. [1] There is a blue water stain in the top corner of all pages, not affecting the text. Also a finely designed folded card advertising the 25th Anniversary of the Carlton Hotel, very beautifully decorated in silver with blue leaves and a border of fruit; It has three finely drawn vignettes of the Hotel, the Restaurant and the Palm Room. Also enclosed is a b/w photograph of Escoffier and Eugene Herbodeau and another b/w photograph of the Carlton Hotel, circa 1910. All housed in an specially made clam-shell box bound in half mid-tan calf with tan cloth boards. The spine with raised bands and gilt lettering.
- Auguste Escoffier's tenure at the Carlton lasted from 1899 - 1819. His Carte du Jour menu is dated 1908. The two menus from 4 Carlton Gardens, which was the residence of Lord Balfour (Ex-Prime Minister) are believed to be Escoffier's. This cannot be proven, but the menus were a part of a large amount of purely Escoffier ephemera that this compiler purchased. The recipe booklet and four page advertisement sheet features products and recipes promoting 'Escoffier's Sauces' that were produced and sold by his company - 'Escoffier (1907) Ltd' at 6 Ridgemont Street, Tottenham Court Road, London. Mons. Eugene Herbodeau was a one-time protege of Escoffier's and also his literary executor. Together with Paul Thalamas he wrote and published a history and biography of his great mentor. He was commis Chef Poissonier under Escoffier at the Carlton in 1913. He also became Chef de Cuisine at the Carlton Hotel after Escoffier retired in 1819. In the black and white photograph, Escoffier is quite old and in civilian clothes. Herbodeau is in a Chefs uniform. As Escoffier passed away in 1935 we can assume this photograph was taken at the Carlton Hotel sometime before his death. An interesting footnote to Escoffier’s time at the Carlton, concerns the future President of North Vietnam, Ho Chi Minh [HCM]. Before becoming President he worked in the hotel kitchens from 1913 to 1917. He was waiting quietly in London for events to unfold, secretly hoping the conflict in the colonial regime in Indochina would lead to its collapse. When HCM started his job in the spring of 1913, he was part of the kitchen washing and cleaning team. For the staff, it was not unusual to see wealthy and famous clients leaving a lot of food on their plates after their meals. Whenever HCM saw a large chunk of beefsteak or a large piece of chicken untouched, he would transfer them to a clean plate and send them back to the kitchen. One time Escoffier asked HCM, “Why didn’t you throw these into the bins like others do?” HCM answered, “These things shouldn’t be thrown away. You could give them to the poor.” Escoffier was amused and pleased, “My dear young friend, please listen to me! Leave your revolutionary ideas aside for now, and I will teach you the art of cooking, which will bring you a lot of money. Do you agree?” Shortly after this conversation, HCM was promoted to the pastry and cake section, and Escoffier taught him the art of fine French desserts. He followed the grand chef’s instructions diligently, and with a keen interest. On French pastries, especially the pâte brisé, HCM mastered the skill very quickly. Escoffier had pioneered the techniques on how to mix the ingredients, how to handle the dough, and the key steps in the baking process that would produce a light, fluffy, and crispy crust. From the beginning, HCM’s mentor had noticed his unusual intelligence, and he always appreciated HCMs thoughtfulness and polite manners. Escoffier had no doubt that HCM (one of his favourite chefs) could have had a promising career ahead of him in the world of French haute cuisine. The Carlton Hotel was in its time one of, if not the most famous hotel in the world. Unfortunately it existed for only forty years. It opened in 1899 and was completely destroyed by Nazi Germany during the London Blitz in early 1940, after 57 consecutive nights of air raids ordered by Hitler. Any ephemera and menus from Escoffier's and Herbodeau's time working there are extremely scarce, and to have this varied and unique collection is quite rare.

click on image to enlarge
Information

Modern category
ref number: 11064

Escoffier.   Georges Auguste    
Ma Cuisine
Ma Cuisine AUGUSTE ESCOFFIER Translated from the French by VYVYAN HOLLAND Edited by MARION HOWELLS Foreward by ANDRE L. SIMON. PAUL HAMLYN. LONDON
Good D/W slightly chipped along the edges. Dark purple cloth cover and spine with blind tooling, gilt lettering and gilt outline of a cooking pot. 1fep. Half Title. [1] Title page. [1] 1pp Contents. [1] 7-9 Forward by A.L. Simon. 10-11 Preface. 12-13 Introduction by Escoffier. 14-15 Weights & Measures [1] 17-818. 819-884 Index. 1fep. A very good copy.
- Escoffier was eighty eighty years old when the first French edition of Ma Cuisine was published in 1934. He died the following year. The first English edition was published - 1965. This copy is the first English edition - second impression - 1966. A very impressive book aimed at the housewife. Containing over 2000 recipes, it is a monumental and important work. The Forward by Andre L. Simon is interesting for its very personal and endearing description of Escoffier and his qualities. An important addition to any collection of cookery books.

click on image to enlarge
Information

Modern category
ref number: 11008

Escoffier.   Georges Auguste     - The Master's abbreviated reference work.
BIBLIOTHEQUE PROFESSIONNELLE L'Aide-Memoire Culinaire
SUIVE D'UNE Etude sur les Vins Francais et Etrangers a l'usage des Cuisiniers, Maitres d'hotel et Garcons de Restaurant PAR A. ESCOFFIER PARIS 1919 - Tous droits de traductions et de reproduction reserve pour tous pays.
FIRST EDITION. 175x115mm. Half-Title. Title page. V-VIII. 1-360. no feps. Original clean cardboard covers with an exact replication of the Title page. Spine sometime re-backed in sympathetic tan calf with gilt lettering running the length. A very nice copy mercifully free of the heavy browning that usually happens to paper of that period. Escoffier's facsimile signature on the verso of the half-title. A nice copy of a rare first edition.
- Escoffier's L'Aide Memoire is very similar to Louis Saulnier's 'Le Reportaire de la Cuisine' a standard work of reference used in the Catering Industry and Colleges. Where 'Le Repertoire' is the work of Escoffier's pupils, Escoffier's own work is the pocket memory aid to his great classic 'Guide to Modern Cookery'. Due to its abbreviated format of listing ingredients without quantities nor preparation notes, it is aimed at giving a quick reminder to the professional chef while actually working on the dish they are referencing. It also gives a great insight into Escoffier's genius for detailing the re-organising of the contemporary modern kitchen. The least known of Escoffier's published works. This is probably because 'Le Repertoire', first published in French in 1914, and subsequently published into English in 1924, was used extensively by all Catering college students while Escoffier's 'L'Aide Memoire' was never translated from French into another language.

click on image to enlarge
Information

Modern category
ref number: 10977

Escoffier.   Georges Auguste     - Escoffier's first book; 'Wax Flowers'
Les Fleurs en Cire
A. ESCOFFIER LES FLEURS EN CIRE (An elaborate printers floral device) BIBLIOTHEQUE DE L'ART CULINAIRE 4 Place Saint-Michel, - PARIS MDCCCCX Nouvelle Edition
Fourth Edition, Paris, 1910. 188x141mm. 1fep. Half-Title. On verso Headpiece & printer's details for all editions. [1] Frontispiece. Title page on thick photographer's card and tissue guard. [1] (1)10-92. 3p Index. [1] 1fep. Original publisher's printed cover, in good condition. Internally very clean. Illustrations: Halftone frontispiece portrait of Escoffier and halftone illustrations titled "Fleurs de Magnolia en Cire" and 40 photo engraved illustrations in the text. A very nice untrimmed copy with many uncut pages. With the bookplate of the very famous Swedish chef and author, Tore Wretman. A very scarce and sought after book.
- It was originally published under the title 'Traite sur l'Art de Travailler les Fleurs en Cire' Paris, 1884. During this period Escoffier married Delphine Daffis, the daughter of a publisher. Writing poetry herself, she contributed to this, his first publication. Escoffier was a major writer of culinary classics and is still consulted as an authority. Besides the 1884 edition of - Le Traite sur L'art de Travailler les Fleurs en Cire, his other best known writings are --- 1903 - Le Guide Culinaire; 1907 - A Guide to Modern Cookery, 1st english edition; 1910 - Les Fleurs en Cire, a new edition; 1911 - Le Carnet d'Epicure; 1912 - Le Livre des Menus; 1919 - L'Aide-Memoire Culiniare; 1927 - Le Riz; 1929 - La Morue; 1934 - Ma Cuisine.

click on image to enlarge
Information

Modern category
ref number: 10976

Escoffier.   Georges Auguste     - Signed by Escoffier, unusually in English.
A GUIDE TO MODERN COOKERY
BY A. ESCOFFIER OF THE CARLTON HOTEL WITH PORTRAIT NEW AND REVISED EDITION (with a printer's device and initials M.H.) LONDON WILLIAM HEINEMANN 1909
165x250mm. 1fep. Half title with signature in black ink "To Mr H. Fowler With best Compliments A. Escoffier London 16 Fevrier 1909" (with a very little light foxing). [1] Frontispiece of 'Escoffier' with tissue guard. Title Page. [1] (1)vi-x Preface. (1)xii Contents. (1)xiv-xvi Glossary. (1)1-848. [1p Index] [1] (1)852-891 Index. 1p Advertisements. 1fep. Original clean full green cloth binding with bright gilt writing and tooling on the spine and front cover with a slight rubbing to edges. The gutter inside is split but holding well. All edges green. Internally, clean and bright. Also enclosed is a beautifully produced four page 'Escoffier Ltd' promotional pamphlet and price list for all Escoffier Sauces, and we are also informed the Preparations can be obtained from all high-class Grocers and Stores. It has a fold in the middle and slight browning around the edges.
- The first English edition was published in 1907. This is the 3 imprint and the second English translation of the first French edition of 1903. At that time of publication, Escoffier was Maitre Chef de Cuisine of the Carlton Hotel, Pall Mall, London. His tenure there lasted 20 years, from 1899 - 1919. Nice clean original bound copies with the gilt lettering still bright are very scarce and with the unusual signature and the rare pamphlet - an altogether rare and handsome copy.

click on image to enlarge
Information

Modern category
ref number: 11124

Escoffier.   Georges Auguste     - One of Escoffier's menus.
Menu Reveillon 1913 - 1914
Simple elegant menu with a large drawing by Georges Redon, titled "Hommages".
413mm x 310mm. 4to. 4p. On the front is a lovely drawing of an Edwardian gentleman in tails and top hat kissing the hand of an equally elegant lady. Amusingly there are two dogs in the middle politely sniffing each other. Signed by the artist Georges Redon. At the bottom is a pink ribbon with a cardboard seal. On page three surrounded by an delicately etched Art Nouveau border is a New Years Eve menu (Reveillon) for 1913-14. On the bottom right hand corner is a little box with the words Carlton Hotel and Restaurant London. Large menu with the paper slightly age browned. Overall a nice and very scarce item of Escoffier ephemera.
- Georges Redon (1869 – 1943) was a painter and lithographer. In the 1920s, he created a series of charming images depicting little boys urinating. Because of today's concerns about pedophilia such images are no longer widely distributed, subsequentially it isn't easy to find any of Redon's famous "Pipi" works anymore. Redon’s pictures also conveyed a lot of humour. He also created artwork for many food labels incuding biscuits and Chocolat Escoffier, so perhaps unsurprisingly this Carlton Hotel menu commission. This very elegant, large Escoffier menu from his time at the Carlton (1899 - 1919), is a fine collectors item. Definitely a cut above the norm.

click on image to enlarge
Information

Ephemera category
ref number: 11181