Escoffier, Georges Auguste (1864-1935)
Kunsten at Koge ; [The Art of Cooking]
Copenhagen, Denmark, Peter Hansens Forlag, 1909. First Edition, First Printing. Leather Bound. pp. [7], 765 + index [in French]. Royal 8vo. measuring 6.5" x 9". Bound in three-quarters light-brown leather over marbled boards. Four raised bands to spine, five compartments, and adorned with gilt rules, lettering and fleur-de-lis to the spine; lovely floral endpapers. An exceedingly rare appearance of famed French chef, restaurateur and culinary writer, Auguste Escoffiers' recipes - often referred to as "roi des cuisiniers et cuisinier des rois" ["king of chefs and chef of kings"] - as published in the Danish language including a large selection of his famed re-working of the five "sauces mères" [mother sauces] of French cuisine. Presumably, this significant collection was derived from his magnum opus: "Le Guide Culinaire", originally published in 1903 in France. Comprising of a rich selection of over 2,600 numbered recipes, the sections include amongst others: "De vigtigste varme Saucer" [The Main Hot Sauces]; "Tynde sammensatte Saucer" [Thin composite sauces ]; "Kolde Saucer og sammensat Smør [Cold sauces and compound butter]; "Velsmagende Kød Gele eller Aspic" [Tasty Meat Jelly or Aspic]; "Fars og Fyld til Suppe samt varme og kolde For- og Efterretter" [Stuff and Filling for Soup as well as hot and cold Starters and Desserts]; "Supper"; "Fisk" [Fish]; "Hovedretter og Biretter" [Main courses and side dishes]; "Steg og Salat" [Roast and Salad]; "Grontsager og Mel-produkter" [Vegatebles and Flour Products]; "Mellem-Dessert" [Middle Dessert]. Excepting the index, which is printed in French, the text is otherwise exclusively in Danish. Light edgewear and some rubbing to the leather extremities, neat period ink name to upper-right margin of the title page, else, contents without blemish with bright, clean, and unmarked pages and tight, sound binding. A handsome presentation of a scarce cookery title. Rare in commerce and amongst institutional holdings. Corresponds to OCLC #463565287 indicating only but three institutional holdings at time of cataloguing including one copy at the Danish National Library. Rare indeed.
Black’s Fine Books & Manuscripts
Professional sellerBook number: 4043
USD 595.00 [Appr.: EURO 554.75 | £UK 467.25 | JP¥ 94112]
Keywords: french cuisine; french cookery; cookbook; cookery; gastronomy; history; food history; elizabeth driver; danish cooking; icelandic cookery; rare cookbooks; languages; le guide culinaire; women's studies; gender studies; recipe book; Le répertoire de la cui