THE ROYAL COOKERY BOOK by GOUFFÉ, Jules.

THE ROYAL COOKERY BOOK by GOUFFÉ, Jules. < >
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THE ROYAL COOKERY BOOK (Le Livre de Cuisine) ... translated from the French and adapted to English use by Alphonse Gouffé ... comprising domestic and high-class cookery. Illustrated with one hundred and sixty-one woodcuts from drawings from nature by E. Ronjat. Fourth Edition. London Sampson Low, Marston, Searle & Rivington Limited ...

1888. 8vo, pp. xvi, 599, [1]; with 161 woodcuts within the text; paper a little browned throughout due to quality; with stamp on title-page dated 1896 from the Universal Cookery & Food Exhibition, Imperial Institute, South Kensington; Fourth English translation of Gouffé’s Le Livre de Cuisine, first published in 1867. A work for the more experienced cook, his books were written for chefs with high professional skills, and were able to afford great expenditures. The translation was done by his brother Alphonese, who was pastry chef to Queen Victoria. Feret, Gastronomical and Culinary Literature, p. 41; not in Cagle or Bitting; OCLC locates only two copies of this edition at Iowa and Detroit.

Condition: rebound in 20th century green boards, spine lettered in gilt, with new endpapers spine quite sunned, with some light staining to covers; with the bookplate of Mary Chadsey on front pastedown.

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