Auguste Escoffier — A Guide to Modern Cookery

London, William Heinemann, 1907 . First edition. Cloth. An excellent example of the uncommon first English language edition of one of the most influential cookery works about French cuisine ever published. The uncommon first English language edition, first impression.Illustrated with a portrait frontispiece, retaining the original tissue guard.First published in the original French in 1903, this work codified and modernised classical French cooking.The guide contains over 5,000 recipes, many written in shorthand form intended for those already skilled in the kitchen. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication.Rebound in cloth, with endpapers renewed.With the bookplate of John Fuller to the front pastedown.The work also lays out the structure of a professional 'brigade de cuisine', Escoffier's system for dividing kitchen tasks among specialised roles, which remains the basis for many modern professional kitchens. Rebound in cloth, with endpapers renewed. Externally, excellent, with light fading towards board heads and to back strip. Bookplate to front pastedown. Internally, firmly bound. Tide marks, spotting, and light cockling to title page and following five leaves. Page perimeters lightly age toned, with the odd small tide mark to page fore edges, and with instances of light spotting throughout. Closed tear to head of the frontispiece's tissue guard. Very Good . Ill.: None. Very Good .