Jules Gouffé - Le Livre de Cuisine - 1867

1 volume. First edition 1867.

25 chromolithograph plates. 161 woodcut vignettes.

The work is considered one of the most important and
most sought, though due to varied materials required in
the recipes, more suited to large establishments than
to the ordinary household [Cat.Nr.: Reg. 106 /15].

Original red morocco-backed blind-stamped cloth.
Gilt title.
Gilt decorated panels.
Marbled endpapers.
Sporadic foxing/spotting.
[4], xi, [1], 826 pages.
Chromolithograph frontispiece with tissue-guard.
24 chromolithograph plates with tissue-guards.
In-text woodcuts.

Rare first edition of one of the most beautiful
and esteemed gastronomy books of the nineteenth
century, a true masterpiece by Gouffé. It is a collection
of thousands of recipes, covering all types of dishes,
from appetizers to pastries, which Gouffé himself
expanded in his subsequent works ["Le livre de
Parisserie", le livre des conserves", "le livre des
Soupes et des Potages"]. Gouffé [Paris 1809-Neully
sur Seine, 1877], a famous gastronome, began his
career with his father in the pastry shop in Paris on
the Rue Neuve St. Merri, then moved to the Austrian
embassy as a pupil of Antonin Careme. He then settled
in the Rue du Faubourg St. Honoré in 1840 and under
the advice of Dumas, father of the Baron de Brisse,
became "Chef de bouche" at the Jockey Club. He
also earned the epithet of "Apotre de la cuisine
décorative" and "Careme du Second Empire" and
his gastronomic work, in the words of Weiss, "Eine
Brucke von Careme zu Escoffier" [a bridge between
Careme and Escoffier], [Bitting, 195 Vicarie, p. 417].

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