E. NIGNON ELOGES DE LA CUISINE FRANCAISE
PRESENTATION DE SACHA GUITRY (A small illustration of game, fish, casserole and wine bottle) PARIS L'EDITION D'ART H. PIAZZA 19, RUE BONAPARTE. With an elaborate ornate illustrated blue/green border.
FIRST EDITION 1933. 238 x 190mm. 1fep. Half title. [1] Title page. [1] Pages 1&2 Presentation by Sacha Guitry. Dedication page to Robert de Flers. [1] 1page with large illustration in blue/green. [1] 11-426. 427-441- Index Alphabetique. [1]443-444 Index. Many beautiful illustrations thoughout. 1page Ouverges de Meme Auteur. 2feps. Text block in fine clean condition with many pages uncut. Original complete soft covers. The spine is age browned and the covers slightly less so, but everything as originally issued and clearly legible (See image # 1). A wonderful copy.
- While researching Nignon’s book I came across an article written in the Hotelkeeper & Caterer on 4th May 2004 by Michel Roux, the famous chef & proprietor of the Waterside Inn, Bray, Berkshire. It explained the book so well that I have copied the article in its entirety…….. “The cookbook I refer to most is 'Eloges de la Cuisine Française' by Edouard Nignon. It was originally published in 1933, but I found my copy quite by chance 35 years ago in a London bookshop. (It seems to be available only at auction now.) I knew about Nignon, of course - that he was one of our great chefs along with Escoffier and Carême, but I hadn't read anything that he'd written. As soon as I picked the book up and flicked through it I was hooked. I could sense the spirit of the man behind it - a man with a great passion for his career. Food for him was a life, a mission. He not only loved cooking, he loved to eat, too. And as well as being a great chef, he worked front-of-house in his own Paris restaurant, Le Restaurant Larue, in the early 20th century. That struck a chord with me, because when Albert and I first opened Le Gavroche in London we used to take it in turns to put on our evening suits and take the orders at the table. Something that made this book special was the fact that it really was ahead of its time. The way Nignon cooked would be totally acceptable today. His recipes show true respect for his produce, and they are light already - not dependent on cream at all. They rely on skill and the quality and taste of produce. This is why I love the book so much. The book is divided into three parts, with two-thirds being recipe-led and the remaining third being about Nignon's life. The first part is broadly on gastronomy, the second part is on the treasures of the kitchen - flavours, the table, etc - and the third part is written around different dinners that Nignon cooked. All the pages of my book are well-thumbed, and I can say absolutely that elements of many of my dishes have been inspired by the recipes and philosophies in it. Nignon passed on such a wealth of knowledge and wrote in such a passionate and inspirational manner - the beauty of a true master. The book is like a companion to me, because I can see part of myself in the book. It is truly inspirational to me - a work of art. Some of my more senior chefs at the Waterside have read this book, but as it is written in French and it is a very advanced book, it would have very little meaning to young chefs who are at the start of their culinary career, I think. It's one for when you are older.”
click on image to enlarge
Modern category
ref number:
11195