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Description
GOUFFÉ (Jules). Le Livre de cuisine [The Cookbook], Paris, Hachette, 1867. Fort in-8, black half-chagrin with corners, smooth spine decorated in full (Binding of the period). xi, 826 pp, (1) f. Rare first edition of one of the most complete culinary treatises, dealing with bourgeois cuisine and haute cuisine, but whose recipes require, according to Vicaire, a large budget. It is decorated with 24 (out of 25) plates printed in chromolithography and 151 woodcut figures in the text. Many copies contain only 4 plates in color, the others in black. Jules Gouffé (1807-1877) was one of the most famous pastry chefs in Paris; appointed chef of the Jockey-Club, he became a friend of food writers, including Dumas, Baron Brisse, Monselet... Missing title pages and plate I. Mottling and stains. Restorations to the binding and to some leaves. Working copy sold as is. Vicar, 418.
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GOUFFÉ (Jules). Le Livre de cuisine [The Cookbook], Paris, Hachette, 1867. Fort in-8, black half-chagrin with corners, smooth spine decorated in full (Binding of the period). xi, 826 pp, (1) f. Rare first edition of one of the most complete culinary treatises, dealing with bourgeois cuisine and haute cuisine, but whose recipes require, according to Vicaire, a large budget. It is decorated with 24 (out of 25) plates printed in chromolithography and 151 woodcut figures in the text. Many copies contain only 4 plates in color, the others in black. Jules Gouffé (1807-1877) was one of the most famous pastry chefs in Paris; appointed chef of the Jockey-Club, he became a friend of food writers, including Dumas, Baron Brisse, Monselet... Missing title pages and plate I. Mottling and stains. Restorations to the binding and to some leaves. Working copy sold as is. Vicar, 418.
