Elyot. Kt.   Sir Thomas     - It had a big effect on cooks . Rare.
The Castle of Health,
Corrected, and in some places Augmented by the first authour thereof, Sir Thomas Elyot [Knight]. NOW NEWLIE PERused, amended, and corrected, this present year 1610. - A publisher's stamp - LONDON, Printed for the Company of Stationers, 1610.
139 x 178 x 15 mm. 1fep. Title page. [1] 5 pages A Proheme of Sir Thomas Elyot. Verso blank. 4 pages A Table. The First Book 13 - 22. The Second Book 22 - 80. The Third Book 80 - 112. The Fourth Book 112 - 140. 1fep. The title page quite browned and with a stain. A stain running from the title page to page 30, although not affecting text. Cropped at the top of the block with capital page headings in all pages slightly cropped but mostly still readable. A modern full brown calf binding with nicely and sympathetically blind-stamped boards. Spine with blind stamped raised bands and title in gilt.
- Thomas Elyot was the child of Sir Richard Elyot's first marriage with Alice De la Mare, but neither the date nor place of his birth is accurately known. It was claimed Elyot was an alumnus of St Mary Hall, Oxford, while the 'Athenae Cantabrigienses' put in a claim for Jesus College, Cambridge. Elyot himself says in the preface to his Dictionary that he was educated under the paternal roof, and was from the age of twelve his own tutor. In 1511 he accompanied his father on the western circuit as clerk to the assize, and he held this position until 1528. In addition to his father's lands in Wiltshire and Oxfordshire he inherited in 1523 the Cambridge estates of his cousin, Thomas Fynderne. His title was disputed, but Cardinal Wolsey decided in his favour, and also made him clerk of the Privy Council. Elyot, in a letter addressed to Thomas Cromwell, says that he never received the emoluments of this office, while the empty honour of knighthood conferred on him when he was displaced in 1530 merely put him to further expense. In that year he sat on the commission appointed to inquire into the Cambridgeshire estates of his former patron, Wolsey. He was in 1527 appointed High Sheriff of Oxfordshire and Berkshire. In 1531 he received instructions to proceed to the court of Charles V, the Holy Roman Emperor, to try to persuade him to take a more favourable view of Henry V111's proposed divorce from his first wife, Catherine of Aragon, the emperor's aunt. As ambassador Elyot was involved in ruinous expense, and on his return he wrote unsuccessfully to Cromwell begging to be excused, on the grounds of his poverty, from serving as High Sheriff of Cambridgeshire and Huntingdonshire for 1532. He was one of the commissioners in the inquiry instituted by Cromwell prior to the suppression of the monasteries but he did not obtain any share of the spoils. There is little doubt that his known friendship for Thomas More militated against his chances of success, for in a letter addressed to Cromwell he admitted his friendship for More, but protested that he rated higher his duty to the king. From 1539 to 1542 he represented the borough of Cambridge in parliament. He had purchased from Cromwell the manor of Carleton in Cambridgeshire, where he eventually died. Elyot received little reward for his services to the state, but his scholarship and his books were held in high esteem by his contemporaries. As a prose writer, Elyot enriched the English language with many new words. In 1536 he published the first edition of 'The Castell of Health', which was a popular treatise on medicine, intended to place a scientific knowledge of the art within the reach of those unacquainted with Greek. This work, though scoffed at by the faculty, was appreciated by the general public, and speedily went through seventeen editions. These writings and knowledge of the time had a large effect on cooks as well. We see that the cookery books of the next century were much more developed and numerous. The hunger and need for people to improve the quality of life and health always pushes the need for pragmatic solutions. In the first half of the next century we see cookery books with 50% cookery and 50% medical advice side by side. This practice started to die out in the later part of the century where medical books stood alone next to books only with cookery recipes and advice. Besides this edition of 1610, some of the other books on Health in the same century by other authors are ; 'The Garden of Health' by William Langham 1633. 'The Haven of Health' by Thomas Cogham 1636. 'Regimen Sanitatis Salerni' Anon. 1649. 'Via Recta Ad Vitam Longam' by Thos. Venner 1650. 'The Rules of Health and Food' by Thomas Moffat 1655. 'The Way to Health' by Thomas Tryon 1691.

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Antiquarian category
ref number: 11253

Escoffier .   Georges Auguste     very rare.
La Morue.
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.
FIRST EDITION. 1929. In original Yellow cover with red writing. The front cover with the same exact text as the title page. 1fep. [1] V1-V11 [1] [1] 10-67. p2. Advertisements. Nice clean condition, very slightly age browned throughout. 3 pages plus the inside cover with advertisements. The back cover advertising 4 of Escoffier's books with prices.
- Escoffier was a prolific writer publishing many Culinary gems over a long distinguished career as the most famous Chef in the world. La Morue is among the last of his ten major works, which he published at the grand ages of 80. It is also a very rare item, due in part to its delicate assembly causing it's lack of appearance in major collections or auctions.

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Modern category
ref number: 11255

Escoffier.   Georges Auguste     - The first edition - 1903.
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 olive 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. 224x145mm. Front paste-down and end-paper with marbled paper. 2feps. Missing the half title with with advertisements on verso . Title page. Escoffier's facsimile signature on the verso. (1)V1-V11 Avant Propos. Verso with Abbreviations. (1)X Remarques. 1p Advertisement. Verso with Tables de Chapitres. (1)2-766. 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. 2feps. Back end-paper and paste-down with marbled paper. All paper age browned and slightly brittle which is typical of this and other books of this time, due to poor paper being used. First 4 pages and last page are are preserved and protected by clear tissue and the folding plate has been backed by clear tissue one of the folds separated but held by the tissue. The last 2pages are a little more darkened than the rest. New modern bottle green morocco boards and brown morocco spine with raised bands and tooled gilt devices and writing between the compartments. First editions are very scarce.
- Escoffier's great classic. Incomparable in many ways, not least in the fact it laid out what is now the modern Kitchen brigade with its departments clearly delineated and all recipes recorded that are still widely used today as the basics in most big Kitchen brigades. A mark of its classic place in Gastronomic history is that the recipes are still the basis of most Culinary schools curriculum. The great man is being re-discovered in this day and age once again. A sign of his lasting impact and a true appreciation for the skills and basically true recipes he used and recorded, in a time when change has become almost the norm, and food fads abound.

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Modern category
ref number: 11194

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 ½” x 4 ½”.
- This is a very rare signed photograph. It is a small brigade 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 pupil, apprentice and friend: 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 (see item # 11213 on this site) 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, Normandy. In 1928, at the Sorbonne in Paris, The World Chefs' Association was formed and it is still in existence today. Scotto was 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 [ACF] 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 premiere 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 menus.
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 of 1913/14 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     - With 2 very scare recipe booklets.
6 ITEMS OF ESCOFFIER RELATED EPHEMERA.
ITEM1. Wholesale Department:- RIDGEMONT STREET. (Off Shore Street) TOTTENHAM COURT ROAD, LONDON, WC. Inside it tells us: ESCOFFIER PREPARATIONS. Manufactured under the Supervision of MONS. ESCOFFIER. of the Carlton Hotel. London. With lists of all Escoffier items and prices. ITEM 2. A canned autobiography of Escoffier from the Foundation Auguste Escoffier. UN DES GRANDS MAITRES DE LA CUISINE FRANCAISE. 1846 - 1935. ITEM 3. A booklet of Escoffier recipes for a GUIDE de la CUISINIERE. Contenant de NOMBREUSES RECETTES NOUVELLES. Edite par le ~Bouillon "KUB". ITEM 4. A booklet of of Escoffier recipes for a A Chaque mois de l'Annee... ses viandes, poissins, volailles•gibiers, legumes. `Conseils et Recettes. La bonne cuisine par tous. ITEM 5. An original b/w photograph of the Carlton Hotel, Pall Mall, London. ITEM 6. A b/w photograph of Escoffier with top-hat viewing exhibits at a Salon Culinaire in London.
ITEM 1. A four-page promotional pamphlet: 237 x 143mm. Ornate front cover with a red jar of Escoffier Pickles. All items priced. Good condition. ITEM 2. 240 x 160mm. (1) With illustration of an older Escoffier. 4-9 The main dated milestones of key times in Escoffier's life. 10-49 with many unseen photographs of Escoffier and his kitchen brigades. Packed with many unknown facts from the Master's life. The covers and internally in fine condition. ITEM 3. 180 x 135mm. p1 Advertisement. Frontis on the Verso of a table laden with foods. A letter written by Escoffier dated Paris, Octobre 1922. p6. Termes Culinaires. 7-71. [1] Age dusted carboard covers and the front cover with text in red and ornate border. Internally clean. ITEM 4. 180 x 138mm. A rectangular booklet. Inside cover advertising 'Kub' Buillon. A title page of a letter date July 1st 1925. [1] p3. Du choix des plats de season. 1926. 4-31. Inside cover advertising 'Kub' et Poule au Pot'. `Dark blue cardboard covers with a little boy chef on the front. Fine condition. ITEM 5. A b/w photograph of Escoffier of the Carlton Hotel when Escoffier was the Chef de Cuisine. ITEM 6. A fine b/w photographs of Escoffier at a Salon Culinaire pasted to the insider page of the marbled cardboard folder housing all the items.
- Escoffier, (1846-1935) was not only a great and famous chef, but a little known fact was that he was also a relentless innovator, as can be seen by the large range of sauces, soups, pickles, consomme, vinegars etc (even the famous Sauce Melba) featured in the 4 page pamphlet of Escoffier Sauces. This came about because of his laudable belief that making life and kitchen tasks easier for the professional and the home cooks was an inevitable need and necessity, which he understood and very clearly stated in his great cookery classic 'Le Guide Culinaire'. Reading the preface of this great book we can see the practical, as well as his heartfelt understanding of people's constant desire for change was an ongoing negative human condition thro' the ages. Escoffier tried to explain that the secret to alleviating this restless innovation, will come about by cooking the timeless classics as well as possible, instead of the constant search for novelty. Probably the most lasting but least known food item that he developed and started producing on a large commercial scale, was tinned tomatoes. The other two rare booklets also pre-date a very modern trend of promoting processed food items aimed at the home cook. The autobiographical booklet is fascinating as a condensed look at Escoffier's life put together by the Escoffier foundation at 3, rue Auguste Escoffier. 06270 Villeneuve-Loubet Village and it's Chairman, Michel Escoffier, the great man's grandson. An unusual collection.

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Ephemera category
ref number: 11317

Escoffier.   Georges Auguste     - Limited edition of 200 - signed.
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
12mo. September 1910. 190x147mm. 2feps Half-title with signed dedication in ink by Escoffier, -- "a Madame F, Band hommage et respectueuse sympathie A. Escoffier London Mars 1918". 1p explaining the limited editon, this copy 199 0f 200. [1] Frontispiece photogravure portrait of Escoffier with tissue guard. Title page. [1] 1p Dedication to Madame Daphine Daffis (Escoffier's wife, who also contributed to this book). [1] (1)10-11 with in-text illustrations. 3p with illustrations. (1)16-23 Les Fleurs du Fabuliste. 1p with Illustration. (1)26-94. 1p Du Meme Auteur. 1p with Illustration. 1fep. A limited edition of 200 copies in cream coloured papier de Hollande, de Van Gelder Zonen. 40 photo engraved illustrations in-text with halftone illustration titled "Fleurs de Magnolia en Cire". A very nice original untrimmed copy in excellent condition - as new.
- This edition is a very special limited and augmented one of 250 copies; 50 published in paper des Manufactures Imperiales du Japan and 200 in papier du Hollande, de Van Gelder Zonen, all signed by Escoffier. Maggs p151, 1st of 1886. Vicaire, a 1st of 1886. Cagle has an ordinary text copy, a 4th of 1910. Bitting has a 1st of 1886 dedicated by Escoffier to his great friend Madame Sarah Bernhardt.

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Modern category
ref number: 11203

Escoffier.   Georges Auguste     - Extremely Rare.
An original b/w photograph of Auguste Escoffier.
SITTING WITH HIS FULL KITCHEN BRIGADE. 1905.
320 mm long x 153 mm high. Under the photograph is a small cut out of the original mount, stating; The Carlton Hotel. 1905. The photograph is mounted on a black cardboard border and covered by glass and bordered with a black and silver frame. One of his most famous pupils; Charles Scotto, sits in the photograph fourth from the left on the second row. Pasted on the back is the original photographer’s name in gilt, cut from the mount before it was framed. It was by Fradelle & Young, 283 Regents St. London W.1. They specialised in hotel and restaurant group photography of dinners, receptions & full kitchen brigades. ITEM 2. See image # 5. below. For reference; I requested a scan done by the framers of the original large photograph used. It shows in full a large ugly part of the Carlton Hotel roof, which was cut out before framing.
- This rare original photograph of Auguste Escoffier and his kitchen brigade, was taken on the roof of the Carlton Hotel 1905. A casual glance at this old image belies the contemporary history that Escoffier brought about by very hard work, his great extensive writings, his organisational skills, and a huge passion to improve the lot of his beloved chefs. It is one of the reasons why he is held in such high esteem, and a feeling of deep gratitude lies in the hearts of most well trained modern chefs, because his updated re-organisation of the large Kitchen brigade is still the way modern kitchens are organised. The following list is of the different members and departments of his large kitchen brigade system. Only the largest of hotels like the Carlton Hotel had this fully staffed brigade (54 people in this photograph) with all the following departments fully functioning. Escoffier devised this system, primarily during his time at the Savoy Hotel London, before going to the Carlton from 1899 to 1919. This very efficient organisation allowed sincere chefs to learn all the important skills of every department in the largest kitchen brigades. Staring at the top was the MAITRE-CHEF de CUISINE (literally translated; "Master Chef") Responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. SOUS-CHEF de CUISINE (deputy head chef; literally "sub-chief") Receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present. Does not usually work on the stove anymore. In a big brigade there can be as many as 4-6 sous-chefs. CHEF de PARTIE (senior chef of a department) Responsible for managing a department in the kitchen, specializing in preparing particular dishes there. CHEF TOURNANT (Can be a Chef de partie in any department) The most experienced, having trained as a Chef de partie in every department. Will cover for any Chef de partie on their days off or holidays. Usually fills any vacancy for the Sous-chef’s position. CHEF SAUCIER (Chef de partie of the sauce dept.) Prepares all meat sauces and stocks and completes meat dishes. This is one of the most respected positions in the kitchen brigade. CHEF ROTTISEUR (Chef de partie of the roast department.) Manages a team of cooks that roasts, broils, and deep fries dishes. CHEF POISSONNIER (Chef de partie of the fish department.) Prepares all fish and seafood dishes and fish sauces and stocks. Usually has a fishmonger in the department. CHEF ENTREMETIER (Chef de partie of vegetable and farinaceous department.) Prepares all vegetables, soups and egg dishes. CHEF GARDE-MANAGER (Chef de partie of the cold larder.) Responsible for preparation of cold hors d'oeuvres, pâtés, terrines and aspics; prepares salads; organizes large buffet displays; and prepares charcuterie items. Usually the largest staffed department in the kitchen. CHEF PATTISIER (Chef de partie of pastry department.) Prepares desserts and other meal-end sweets, ices, cakes, petit-fours, pulled sugar works, also has a ‘boulanger’, preparing breads and other baked items; may also prepare pasta for the restaurant. BOUCHER (the butcher) Butchers meats, poultry, prepare meats for the Garde manger’s pates and terrines. Clean all game ready for roasting. May also be in charge of breading meats. CUISINIER (cook) May also be referred to as a cuisinier de partie. Also known as a ‘demi-chef de partie’ who takes over from the Chef de partie on his days off. COMMIS (junior cook) Works in a specific partie, but reports directly to the chef de partie. Can also be 2nd or 3rd commis depending on age and experience. The Chef de cuisine changes their departments annually to give them all round experience of all ‘parties’. APPRENTIE (apprentice.) Often students gaining theoretical and practical training, in school and work experience in the kitchen. They perform preparatory work under a Chef de Partie. PLONGEUR or MARMITON (dishwasher or kitchen porter.) cleans dishes and utensils, and may be entrusted with basic preparatory jobs. ABOYEUR (announcer/expediter) During the meal service times takes the orders from the dining room waiters and distributes them to the various departments; the role usually performed by the Sous-chef. CHEF COMMUNARD Prepares the meal served to the restaurant staff. GARCON de CUISINE (literally ‘kitchen boy’) In larger establishments, performs preparatory and auxiliary work for support. This photograph gives an insight into how many chefs are employed in the large well known luxury hotels. The range of skills that have to be mastered is huge. A commis chef's apprenticeship usually lasted up to 7 years. Even after that, a lot of chefs move to other well known establishments to gain more experience. Indeed a great chef's career path is always dictated by quality and reputation. Because the initial years as an apprentice is so tough and very focused on improving skills, they never lose the desire to learn. As a foot note and interestingly, in all photographs I have viewed of Escoffier sitting with his full kitchen brigades, (and they were done annually) He always sat sideways to the direct camera angle. Curious.!

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Ephemera category
ref number: 11230

Escoffier.   Georges Auguste     - A fine copy of Escoffier's first book
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. A very scarce and sought after book.
- This slim volume 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 publication. Escoffier was a major writer of culinary classics and is still consulted as an authority. Besides '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. This is a collectors item. Editions of this early work by Escoffier are very scarce and much sought after, especially in this fine original condition. With the bookplate of Tore Wretman.

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Information

Modern category
ref number: 11114