Jules Gouffé - Le Livre de Cuisine - 1881

Superb illustrated edition with 25 plates printed in chromolithography and 161 wood engravings of this important treatise on French gastronomy from the 19th century, in which the author seeks to bring together the principles of grand professional cuisine and those of domestic cooking in a work that is at once practical, methodical, and rich in recipes -

Jules Gouffé, a former pupil and collaborator of leading Parisian chefs, notably Carême, situates himself in the tradition of haute French cuisine while seeking to make his knowledge accessible to individuals eager to perfect their way of cooking -

The work presents a conception of cuisine based on the precision of movements, the quality of ingredients, mastery of temperatures, knowledge of cooking times, and the rational organization of work, making the cook not only an executor but a true technician capable of understanding the transformations of foods -

Gouffé places essential emphasis on fundamental preparations that serve as the base for a multitude of dishes, notably broths, stocks, sauces, juices, fumets, purées, fillings, and garnishes, for he believes that the success of elaborate cuisine depends above all on the quality of these preparatory elements -

Jules Gouffé - Le Livre de Cuisine - 1881 - Hachette et Cie -
861 Pages.

Sound condition of the binding, the book in its original half-mrown morocco binding, brown percaline covers, slight signs of wear, some minor defects on the cover, corners worn, gilded edges, spine with raised bands beautifully decorated, gilded title and author’s name, cold-stamped rule lines on the covers -

Good interior condition, some stains, a gathering detached, foxing and minor flaws, title page printed in red and black and adorned with a beautiful vignette, the work enriched with 25 plates printed in chromolithography and 161 wood engravings, endpapers in acceptable condition, a pleasing copy -

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