GOUFFÉ, Jules - Livre de Cuisine, le

Paris: Librairie de L. Hachette et Cie, 1867. Representative of the Culinary Literature of the 19th Century, Offering Insights into the French Culinary Tradition During that Period GOUFFÉ, Jules. Le Livre de Cuisine. Comprenant La Cuisine de Ménage et La Grande Cuisine avec 25 planches imprimées en chromo-lithographie et 161 vignettes sur bois desinées d'après nature par E. Ronjat. Paris: Librairie de L. Hachette et Cie, 1867. First edition. Large octavo (10 1/2 x 7 inches; 267 x 177 mm.). [iv], [i]-xii, [1]-826 [2 imprint, verso blank] pp. Pages 17-20 are bound out of order after page 28. Twenty-five fine chromolithographic plates all with tissue guards except on the plate opposite page 178. Title-page printed in red and black. One hundred and sixty-one wood engravings throughout the text. Moderate foxing throughout, the color plates clean, saved by their tissue guards. Publisher's quarter maroon morocco over maroon pebble cloth boards, spine with four raised bands, ruled and lettered in gilt in compartments, marbled endpapers. Lower joint with two inch split at bottom, but quite sound. A very good example. Le Livre de Cuisine is representative of the culinary literature of the 19th century, offering insights into the French culinary tradition during that period. It combines practical guidance for everyday cooking with the refinement of haute cuisine, making it a valuable resource for both home cooks and professionals. The inclusion of the illustrations enhances its instructional value and makes it an interesting historical document for culinary enthusiasts and historians. Regarding the fine color illustrations - this was the first time that colored chromolithographic plates were used in a cook-book. Jules Gouffé (1807-1877) was a renowned French chef and pâtissier. He was nicknamed l'apôtre de la cuisine décorative 'The apostle of decorative cuisine." He served as the chef to various prominent figures, including Napoleon III. Gouffé was known for his expertise in both French household and haute cuisine. He had a deep impact on the evolution of French gastronomy by gathering an immense knowledge that he wrote down in his Le Livre de Cuisine and his Le Livre de Pâtisserie. Revered by great names such as the late, Michelin 'Three-Star" 'Le Relais' French Chef Bernard Loiseau and molecular gastronomy researchers, such as Hervé, the physical chemist of the Institut National de la Recherche Agronomique in Paris. Bitting p. 195. .

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