Auguste Escoffier - Het Kookboek van de klassieke keuken - 1985

Legendary edition of The Cook Book of the Classical Kitchen, Le Guide Culinaire by Auguste Escoffier. Including Le livre des menus.

This luxurious limited first edition from 1985 by HES Uitgevers contains…
• the two parts of The Cook Book of the Classical Kitchen
• Unlike later, more compact editions, this edition contains the full, unabridged French text in Dutch
• plus a facsimile edition of Le livre des menus
In an original dark red linen hardcover box with gilt lettering.

Dutch translation from 1985 edited by Wina Born of Le Guide Culinaire by Auguste Escoffier. With the assistance of Jaap Klosse, Paul Fagel and John Kern.

Le livre des menus is a facsimile edition. It contains…
• the original French copy including the menus
• a binding list of this limited edition of 1000 copies with, among others, the names of Wina Born, Paul Fagel, Henk Savelberg, Cas Spijkers SVH Master Chef in Oisterwijk, Restaurant “Den Engel” in Baarle-Nassau and Restaurant La Vilette in Rotterdam.

Condition: as good as new.
Set offered by the first owner and has always been kept in a bookcase outside the kitchen.
This box is a highly sought-after collectors’ item.

Georges Auguste Escoffier (1846–1935) was a French chef who became famous for his culinary genius, organizing dishes into logical overviews and organizing the kitchen brigade.
Escoffier was head chef in Paris and various luxurious Ritz-affiliated hotels across Europe, notably in London. He gained great fame thanks to his book ‘Le guide culinaire’.

Summary of The Cook Book of the Classical Kitchen…
More than 5000 recipes give the user insight into the basics of cooking and stimulate their own creativity. In his introduction, Escoffier strongly emphasized the usability of his work. “I have not wanted to make a luxurious book to be prided on the bookshelf; on the contrary: the work should be a companion to everyday practice, constantly at hand, a source of useful and concrete advice.”
As an inspiration, the work remains unrivaled: still today, ‘Le Guide Culinaire’ is used worldwide by all master chefs. The name Escoffier requires little introduction. As a chef in the most renowned restaurants of his time, he achieved world fame. On the basis of his own experiences, he wrote in 1902 ‘Le Guide Culinaire’, in which he explained the principles of culinary art and traditional techniques. This ‘Guide’ is still the bible for all professional cooks.

ISBN: 90 6194 454 6 (set)
Edition: 1985
Print: First edition. One-time limited edition of 1000 copies
Box dimensions: 27x18.5x9 cm
Cover: dark red linen hardcover binding with gold embossing in a dark red linen hardcover box/case
Condition: as good as new