ESCOFFIER, Auguste: Le Guide culinaire Aide-Mémoire de cuisine pratique. Paris, 1903. In-8 half brown basane of epqoue, back with nerves. X - (2) - 792 - (4) pp, numerous black drawings in-text and 1 fold-out plate entitled "garde manger" (with minor repairs), signature printed before the foreword, foreword, abbreviations, "remarks sur la simplification des procédés de dressage", warning, table of chapters, nb. menus, card of the day, table of series and main articles, Errata on two pages, "renseignements commerciaux divers", stamp "Malagat et Dupont" on the pretitle page. A Very Great CLASSIC of the culinary literature. Auguste Escoffier (1846 - 1935) was named "the king of cooks and cook of kings". He is best known for having modernized French cuisine and created, with his friend César Ritz, the image of the French "palace". "Le guide culinaire" was written in collaboration with other great chefs of the time such as Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich and A. Caillat illustrated by Victor Morin. Our copy includes the large folding plate "le garde manger", often missing or mutilated.
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