Title: A GUIDE TO MODERN COOKERY
Publisher: William Heinemann Ltd, London
Publication Date: 1911
Binding: Hardcover
Book Condition: Very Good
Edition: 2nd
NEW AND REVISED EDITION. 2nd impression. xvi, 891 printed pages plus page of publisher's adverts at back. Tissue-protected photogravure portrait frontispiece. All pages clean, & evenly, mildly toned. All edges green. Hinges cracked but binding solid and square. 16 x 25 cm. Original olive green cloth. Spine with gilt lettering (slightly rubbed at the top and foot). Upper cover with gilt titling below gilt floral vignette (corners and hinges slightly rubbed, & small marginal coloured stain). Georges Auguste Escoffier (1846-1935) was a French chef, restaurateur and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême (1784-1833), one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernise Carême's elaborate and ornate style. Escoffier's recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world. An early and very presentable copy. Bookseller Inventory # 4464