Escoffier.   Georges Auguste     - A beautiful copy bound by Sangorski and Sutcliffe
A Guide To Modern Cookery
BY A. ESCOFFIER OF THE CARLTON HOTEL LONDON WILLIAM HEINEMANN 1907. Inserted inside --- a 4 page promotional pamphlet for: ESCOFFIER LIMITED. 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.
FIRST ENGLISH EDITION. Royal Octavo. Marbled paste-down back and front with marbled endpapers. 1fep. Half title. [1] Frontispiece of 'Escoffier'. Title Page. [1] 1+v-x Preface. 1+xii Contents. 1+xiv-xvi Glossary. 1+2-880. 1fep. Beautifully bound by Sangorski and Sutcliffe in full green morocco. Beautiful gilt tooling to edges and spine with gilt motif of crossed knifes and forks and sand timers on corners of the boards. A red goatskin label with gilt lettering. All page edges gilt. Housed for protection in a sympathetic green buckram and morocco covered slip case. Internally - as new.
- This is the second copy of 'A Guide to Modern Cookery' 1907, I have seen with the promotional pamphlet tucked inside. It is quite possible that Escoffier had this nicely designed, four page price list inserted in every copy of 'A Guide to Modern Cookery'. Escoffier (1846-1935) was a great innovator, as can be seen by the large range of sauces, soups, pickles, consomme's, vinegars etc (even the famous Sauce Melba) featured in the pamphlet. Probably the most lasting but least known food item that he developed and started producing on a large commercial scale, was tinned tomatoes. He is credited, in their excellent biography of Escoffier by Eugene Herbodeau and Paul Thalamas, of first producing 2000 x 2 kilo tins in Saxon-les-Bains for the Savoy Hotel, while he was Chef de Cuisine. 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 book is in exceptional condition and with the enclosed Escoffier pamphlet which in itself is a rare piece of ephemera, makes this item very desirable.

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Information

Modern category
ref number: 10928

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.

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Modern category
ref number: 11081

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 a 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     - 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.

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Information

Modern category
ref number: 10976

Escoffier.   Georges Auguste    
A Guide To Modern Cookery
BY A. ESCOFFIER OF THE CARLTON HOTEL LONDON WILLIAM HEINEMANN 1907
FIRST ENGLISH EDITION: Pp. Half title. Frontispiece of 'Escoffier'. Title Page. (v-x) 2pp Contents. 4pp Glossary. (2-880) Bound in dark blue half calf with marble boards and calf corners. Spine with gilt squares containing intricate blind tooling. Red and green labels with gilt lettering and raised bands with gilt dots. Very good condition throughout with very little light foxing.
- The first edition was printed in French and dated 1903. It is quite different to this 1907 English edition. Both copies are very desirable in a good, comprehensive collection of gastronomic and cookery books.

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Information

Modern category
ref number: 10927

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

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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Information

Modern category
ref number: 11007

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.

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Information

Modern category
ref number: 11008

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 Ė 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, itís 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 Escoffierís 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. Itís 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 Escoffierís 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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Information

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