Escoffier.   Georges Auguste     - An association copy; signed by Elizabeth David
Ma Cuisine
A. ESCOFFIER MA CUISINE 2,500 RECETTES FLAMMARION EDITEUR 26, RUE RACINE, PARIS
FIRST EDITION. 1934. Original D/W with small chips at the top and bottom of the spine and folds at cover edges. Otherwise very bright. Fresh green cloth boards and spine with yellow writing. Slightly rubbed on the edges. The front paste-down has a signed dedication by E.D.: "For Colin with my love Liz May 23rd 1960" 1fep. Half-title. 1pp Du meme Auteur. Title page. [1] 5-8 Introduction. 9-673. 3pp Menus Types. 677-703 Table des Metieres. [1] 1fep. Unusually bright copy as the paper is usually quite browned.
- First French editions of Ma Cusine are quite scarce, but this one is rare, coming from E.D's library and with her signature. A real collectors item.

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Modern category
ref number: 11007

Escoffier.   Georges Auguste     - 2 Escoffier menus, one writtten by him, one printed.
LE LIVRE DES MENUS
A. ESCOFFIER avec la collaboration de PHILEAS GILBERT et EMILE FETU LE LIVRE DES MENUS Compliment in indespensable du Guide culinaire FLAMMARION EDITEUR 26, rue Racine, Paris.
FIRST EDITION. 1912. 253x164mm. 1fep. On verso – Du Meme Auteur Half-title. Title page. [1] p.5-6. Avant-Propos dated Avril 1912,. 7-164. (165) [1] Folding chart titled - "Tableau de Service dans une Grande Cuisine". The covers are the original terra-cotta colour with red and black lettering. They are slightly browned, with the spine cracked but holding well. Internally, it’s very clean and bright. Also enclosed is a draft menu written by Escoffier at the Carlton Hotel, and dated by another hand in blue crayon - Mercredi 24-7-07 for Johnston Esq. Also enclosed, one of Escoffier’s Carte du Jour printed menus from the Carlton Restaurant, the Carlton Hotel, Pall Mall, London, dated Dimanche, 21 Octobre 1906. In fine clean condition. All housed in a beautiful clamshell box bound in half dark brown leather with marble boards. The spine with raised bands, gilt lines and gilt tooling. Also with a red and green label and gilt lettering. The interior lined with fawn felt. Wonderful rare Escoffier items in fine original condition.
- The folding plate at the back of the book first appeared in 1903 in the first edition of Escoffier's major work "Le Guide Culinaire" The system laid out in the plate indicates the very precise way that Escoffier had re-organised the modern Kitchen from that of the Bel-Epoque era. It assigns the precise duties and dishes of each 'Partie' with the number of tables, couverts and times. However this chart does not indicate that each individual dish eventually served to the guest would have been sourced from numerous Kitchen 'Parties' before being cooked by one Chef de Partie (either Chef Saucier, Poissonier, Entremetier etc) and assembled on a platter for the waiter to carry to the Dining Room. The one enclosed rare draft menu written by Escoffier is a clear example of how the process works. Escoffier writes the menu in his typically messy scrawl and it is then sent to a comptroller who writes on the menu, the date and the name of the recipient of the special Dinner. It’s then sent to be printed up on the formal designed menu cards to be placed before each guest at the Dinner. This special menu would also be written up in a more legible hand and posted on the kitchen banquet notice board one week before the dinner. As delineated in the folding plate, each menu is then broken down into the relevant kitchen department tasks, and each dish is then cooked and assembled for the whole dinner to served at the designated time. The Carte du Jour menu is also one of Escoffier’s daily menus. His tenure at the Carlton Hotel lasted from 1899 to 1919. The book and the very rare items of Ephemera are a true and fantastic testament to Escoffier's far-reaching gastronomic influence within the highest reaches of English, European and American Society.

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Modern category
ref number: 10980

Escoffier.   Georges Auguste     - Both books with well preserved original covers.
La Morue & Le Riz
[1] A. ESCOFFIER LA VIE A BON MARCHE La morue 82 recettes -- pour -- l'accommoder ERNEST FLAMMARION, EDITEUR 26, RUE RACINE, PARIS. [2] A. ESCOFFIER Le riz L'ALIMENT LE MEILLEUR, LE PLUS NUTRIF 130 recettes -- pour -- l'accommoder ERNEST FLAMMARION, EDITEUR 26, RUE RACINE, PARIS.
BOOK 1. FIRST EDITION. 1929. In original Yellow cover with red writing. The front cover with the same exact text as the title page. 1 fep. Half-title. Title page. pp [1] V1-V11 [1] [1] 10-67. p2. Advertisements. Wonderful clean condition. -- BOOK 2.FIRST EDITION. 1927. In original Yellow cover with red writing. The front cover with the same exact text as the title page. Half-title. Title page. [1] 8-79. Covers and paper lightly browned throughout, but still a very nice copy in its original state. Both books housed in a clamshell box bound in half dark brown leather with marble boards. The spine with raised bands, gilt lines and gilt tooling. Also with a red and green label and gilt lettering. The interior laid with fawn felt. A beautiful box to house two fine original Escoffier books, especially the very rare 'La Morue'.
- Escoffier started cooking in his uncle's restaurant at the tender age of thirteen. He was born in the village of Villeneuve-Loubet, near Nice on the 28th October, 1846 and died at Monte Carlo on 12th February, 1935. He was a prolific writer publishing many Culinary gems over a long distinguished career as the most famous Chef in the world. La Riz and La Morue were among the last of his ten major works, which he published at the respective grand ages of 80 and 82. (While Le Riz is scarce, Le Morue is very rare) His last book 'Ma Cuisine' was published in 1934 at the age of 87 -- by any standard; a remarkable life.

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Information

Modern category
ref number: 10979

Escoffier.   Georges Auguste     - Extremely rare.
Signed photograph.
A group of nine chefs with George Auguste Escoffier, one of whom is also Escoffier's famed pupil - Charles Scotto.
Vintage sepia mounted photograph framed beautifully in a dark brown matte cardboard border and enclosed in a brown and gold frame, measuring 12”x13”. The photograph itself measures 6 ˝” x 4 ˝”.
- This is a very rare signed photograph. It is a group shot of chefs outside the legendary ‘Casino Dieppe’ France, circa - 1927. The uniqueness comes about by the inclusion within the group of the famous Chef, Auguste Escoffier seated in a dark suit, and also his famous friend (especially in America) and pupil, Charles Scotto -- seated to Escoffier’s left. The signatures of Escoffier and Scotto are respectively on the bottom left and right of the picture. Charles Scotto was born 1887 in Monte Calro and in his youth became a close friend of Escoffier. At the turn of the century Scotto had been a commis chef in the brigade at the Savoy Hotel London where Escoffier was Maitre Chef de Cuisine. Scotto helped Escoffier all thro’ his professional life with planning and opening many new kitchens and restaurants such as the new Carlton Hotel in London’s Pall Mall and the extremely popular, new and innovative al'a Carte 'Ritz restaurants' on board the Hamburg-Amerika line, especially in the kitchens of S.S.Imperator where he was Escoffier's partner in this undertaking. He represented and helped Escoffier in the setting up and the opening of many of his other ventures over the years, including the famous 'Casino Dieppe. In 1928, at the Sorbonne in Paris, The World Chefs' Association was formed and it is still in existence today. Scotto was their the first president. He also opened other hotels including the famous Pierre Hotel in New York. For the opening Scotto invited Auguste Escoffier - (described by Andre L. Simon in his obituary to Escoffier in the 'Wine & Food Society' Magazine as his last official act)... In 1935 Escoffier passed away in Monte Carlo. In America ‘Les Amis d' Escoffier’ held their first memorial dinner at the Jensen Suite of the Waldorf with 53 friends of the famous chef attending a memorable feast. In 1936, approximately a year after the death of Georges Auguste Escoffier, members of the American Culinary Federation in New York City invited hoteliers and leading citizens to join with the chefs to preserve the culinary traditions of the master. The then - ACF President Charles Scotto, well known as Escoffier's "beloved apprentice," and General Secretary Joseph Donon hosted the premier meeting of their new society for gourmets in the Waldorf-Astoria Hotel on March 30, 1936. Rules were established that forbade drunkenness. Only wine or aperitifs were served. Les Amis prohibited smoking at table, claiming that anyone who smoked between courses did not deserve the title of gourmet. Speech making was not allowed either. Ultimately, dining rules required silence during dinner so guests could focus on the dish at hand without distraction. Charles Scotto passed away in 1937 aged only 51, following kidney surgery. More than 1,000 of his admirers and colleagues attended the funeral. A solemn high mass was celebrated at the Church of Our Lady of Refuge, on Ocean and Foster Avenues in Brooklyn, His widow traveled with his remains to Monte Carlo where he was buried. While photographs of Escoffier are quite common, those of Scotto are scarce and signed images of both chefs together are rare in the extreme.

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Ephemera category
ref number: 11187

Escoffier.   Georges Auguste     - One of Escoffier's menu.
Menu du Reveillon, 31st December, 1911.
Carlton Hotel and Restaurant, London. New Years Eve.
286mm x 224mm. With a Great British Empire themed coloured picture on the front. It shows two men, one is a John Bull figure, the other, a Scotsman in a kilt, as well as two ladies representing Ireland and Wales. The dates on two boats prows showing 1911 and 1912. At the top, six little vignettes of famous scenes from countries under the crown. Cardboard cover with four pages. An impressive menu with fourteen items inside. Tied together with multi-coloured cord. A little foxing on the front but not affecting the overall image. A nice item of Escoffier ephemera in good quality paper(for the time).
- Considering this menu is 100 years old it has fared well. Looking thro' Escoffier's 'L'Aide-Memoire Culinaire' of 1910 one can see his dishes on offer for that New Year. His menus from his time at the Carlton Hotel from 1899 - 1919 are very scarce, but when found they give a sense of place and gastronomic history other chef's menus lack.

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Ephemera category
ref number: 11182

Escoffier.   Georges Auguste     - 2 of Escoffier's Carlton Hotel menus.
Menu Reveillon 1913 - 1914 and Menu Publicte 1913.
Two menus designed by Georges Redon, one with a large drawing titled "Hommages", and the other, a surreal painting entitled "Publicite".
MENU 1. 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. MENU 2. 390 x 252mm. Dated 24th Avril 1913. This is an original 2 page folded cardboard menu titled "Publicite" for an Annual Grand Banquet at the Carlton Hotel with the front illustrated by Georges Redon.
 On the bottom right hand is printed : La Publicite Lumineuse, with Georges Redon signature dated '13'. It has been folded for storage, with a crease across the middle. An interesting and unusual menu. Overall two nice and very scarce items of Escoffier ephemera, housed in a cardboard folder covered in marbled paper with a red paper label.
- The First World War began on 28 July 1914 and lasted until 11 November 1918. More than 9 million combatants and 7 million civilians died as a result of the slaughter. This 1st MENU was the last New Year's Eve when many friends seated at the same tables, and partaking of this special dinner of nine courses, would conceivably, never see each other again. With hindsight, the poignancy of this night of celebration, is one of the reasons that makes this Escoffier menu stand out. The 2nd MENU is an unusual Escoffier banquet menu of nine courses also designed and painted by Redon, and depicting a very surreal image of a winged woman on top of very high building about to take off on an adventure of mystery. Above the menu is a little explanation, informing that the occasion is publicity for a Chambre Syndicale. Each corporation or trade has it’s own Chambre syndicale, similar to trade unions taking care of the interests and members of their related associations. This Grand Annual Banquet was under the Chairmanship of Mons.Alfred Masse who was Minister of Trade, Industry, Posts and Telegraphs from March 22 to December 9, 1913 in the Government of Louis Barthou. Georges Redon (1869 – 1943) was a painter and lithographer. In the 1920s, he created and became famous for a series of charming images depicting little boys urinating. Because of today's concerns about paedophilia such images are no longer widely distributed, subsequently, it isn't easy to find any of Redon's famous "Pipi" works anymore. Many times Redon’s other pictures and artwork also conveyed a lot of humour, as is apparent in the first menu. He also created artwork for many food labels including biscuits and Chocolat Escoffier. Perhaps unsurprisingly, these two Carlton Hotel commissions hint at a strong professional collaboration between the two men. These very elegant, large menus from Escoffier's time at the Carlton (1899 - 1919), are fine collectors items. Definitely a cut above the norm, as the Artist and the Chef are both already famous, each within their own chosen fields of expertise.

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Ephemera category
ref number: 11181

Escoffier.   Georges Auguste     - Signed by the Author. 1930.
A. ESCOFFIER 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 ERNEST FLAMMARION, EDITEUR 26, RUE RACINE, PARIS Droits de traductions et de reproduction reserve pour tous pays, y compris la Suede et la Norvege.
190x120mm. n/d but circa 1928. 1fep. Half title with an unusual dedication signed by Escoffier - "En Souvenir A Monsieur Charles Leydecker sincire sympathie E Escoffier Mars 1930" and also as expected, Escoffier's facsimile signature on the verso, headed Note de l'Auteur. Title page with verso Advertissement Important. (1)vi-viii Avant-Propos. (1)1-390. no fep. Soiled original orange-brown paper covers with text still clearly legible. Internally evenly age browned throughout. This looks like a chefs well used copy that has been kept intact in the original state. Because of the signature it is housed in a dark brown cloth clamshell box. Two black and gilt morocco labels on spine. The first 3 leaves and front cover has clear tissue repairs not affecting the text. A rare, complete and original signed copy of this least known of Escoffier's writings.
- The first edition was published - 1919. When one assembles the list of all of Escoffier's writings, a picture emerges of French Cuisine explained in its detailed entirety; from the classic to the new modern. Starting with his great 'Guide to Modern Cookery' to this abbreviated memory aid, then recipe books about Rice and Cod, a treatise on Wax flower modelling, also recipe booklets about his bottled sauces, and unusually recipes for stock cubes, not forgetting his many articles for contemporary culinary magazines. Taking into account all his mentoring and placement of over 2000 pupils and colleagues in good positions of employment all over the world, one wonders how he managed the hard working daily routine of a Chef de Cuisine of a very large kitchen brigade that started at 6am till late evening. But he did. His was a life of extraordinary endeavor and creativity that is well documented by many of his friends, former apprentices and admirers. Appreciation grows and grows.

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Modern category
ref number: 10978

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.

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Modern category
ref number: 10977

Escoffier.   Georges Auguste     - Two of Escoffier's menus
From the Carlton Hotel. Pall Mall. London.
Menu 1 -- from the Carlton Grill Room dated May 11th 1909. Menu 2 -- a daily 'Carte du Jour' dated May 10th 1909.
Both menus as new. The ala carte menu has a 1" tear in the fold with no damage to text. Housed in a cardboard, marbled folder with a label on the front cover. Also comes with a black and white photograph of the Carlton Hotel - circa 1910.
- Escoffier was Maitre Chef de Cuisine at the Carlton Hotel from 1899- 1919. These are two of his menus. As such, and in this fine condition, very rare.

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Ephemera category
ref number: 10992

Escoffier.   Georges Auguste    
LE LIVRE DES MENUS
A. ESCOFFIER avec la collaboration de PHILEAS GILBERT et EMILE FETU LE LIVRE DES MENUS Compliment in indespensable du Guide culinaire Se trouve a Paris. Chez MM. DUPONT ET MALGAT 40, Rue Coquilliere, 40 Tous droits de traduction, de reproduction et d'adaptation reserves pour tous les pays.
FIRST EDITION. 253x164mm. 1fep. Half-title. Title page. p.5-6. Avant-Propos. 7-164. [165-166] Folding chart titled - "Tableau de Service dans une Grande Cuisine" tipped in at the end. 1fep. Internally very clean but very lightly browned throughout as is normal with the paper used at that time. Rebound in a full red cloth hard cover. Back lettering stamped directly onto the spine. A very nice copy.
- The folding plate first appeared in 1903 in the first edition of Escoffier's major work "Le Guide Culinaire" This copy has a retailer's stamp on the half-title page by 'Maison Dupont et Malgat 40, Rue Coquilliere, 40. Paris.

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Information

Modern category
ref number: 10981