LE LIVRE DE CUISINE

1 volume. First edition 1867.

25 chromolithograph plates. 161 woodcut vignettes.

The work is considered one of the most important and

most sought, though due to varied materials required in

the recipes, more suited to large establishments than

to the ordinary household [Cat.Nr.: Reg. 106 /15]. 

Original red morocco-backed blind-stamped cloth.

Gilt title.

Gilt decorated panels.

Marbled endpapers.

Sporadic foxing/spotting.

[4], xi, [1], 826 pages.

Chromolithograph frontispiece with tissue-guard.

24 chromolithograph plates with tissue-guards.

In-text woodcuts.

Rare first edition of one of the most beautiful and esteemed

gastronomy books of the nineteenth century, a true masterpiece

by Gouffé. It is a collection of thousands of recipes, covering all

types of dishes, from appetizers to pastries, which Gouffé himself

expanded in his subsequent works ["Le livre de Parisserie", le livre

des conserves", "le livre des Soupes et des Potages"].

Gouffé [Paris 1809-Neully sur Seine, 1877], a famous

gastronome, began his career with his father in the

pastry shop in Paris on the Rue Neuve St. Merri, then

moved to the Austrian embassy as a pupil of Antonin

Careme. He then settled in the Rue du Faubourg St.

Honoré in 1840 and under the advice of Dumas, father

of the Baron de Brisse, became "Chef de bouche" at

the Jockey Club. He also earned the epithet of "Apotre

de la cuisine décorative" and "Careme du Second Empire"

and his gastronomic work, in the words of Weiss, "Eine

Brucke von Careme zu Escoffier" [a bridge between

Careme and Escoffier], [Bitting, 195 Vicarie, p. 417]. 

Recorded shipping weight 3000g.

Shipped and insured by recorded delivery.