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.
- Binding Condition: Very good
- Overall Condition: Very good
- Size: 27 x 17 cm
