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1966 A Guide To Modern Cookery (The World's Greatest Cookery Book)
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Description
Original Binding, Publishers' Original Binding, With Dustwrapper
A new edition of Georges Augustes Escoffier's A Guide To Modern Cookery, The World's Greatest Cookery Book. Published by Heinemann for the Cookery Book Club in 1966. First published in 1907.
In the publisher's original cloth, in the original unclipped dust wrapper. Contains a set of pre-designed menus at the back of the book to inspire the reader with fancy dinner parties.
Written by the esteemed chef of the Carlton and Savoy hotels, a pre-eminent figure in London and Paris at the turn of the 20th century, Georges Augustes Escoffier's book is a masterful cooking encyclopaedia, containing 2,793 recipes of French cuisine. Despite this great number, each recipe has been carefully constructed.
The new edition has been re-designed for improved legibility, and contains an introduction by fellow chef, and Escoffier's biographer, Eugène Herbodeau.
Condition
In the publisher's original cloth, in the original unclipped dust wrapper. Externally, in excellent condition, with minimal shelf wear. Dust wrapper is smart, with slight wear to the extremities. The occasional mark to the wrapper. A slight crease to top of edge of front fly leaf. End papers are bright and clean, with the rare mark. A couple of ink inscriptions by previous owner. Internally, firmly bound. Pages are bright and clean.
Near Fine
Delivery & payment
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