Jules Gouffé - Le livre de cuisine - 1877
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Le livre de cuisine by Jules Gouffé, an illustrated 1877 Paris edition in demi leather binding, with 812 pages in French and an original language of French, featuring numerous colour plates and wood engravings, a missing frontispiece, and a largely complete but inconsistently preserved binding.
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Description from the seller
GOUFFÉ (Jules). The cookbook.
Paris, Hachette, 1877; in-4, half blue-night morocco, spine with raised bands ornamented, gilded edges (bindings of the period).
812 pp. (the almost complete table of contents is missing). Numerous color plates and wood engravings drawn from nature by E. Ronjat (frontispiece missing).
Fourth edition of the most famous book by Jules Gouffé (1807-1877), the “Carême of the Second Empire” (Oberlé). It is one of the most comprehensive works on the subject, offering countless recipes for which Vicaire warns that it is better not to scrutinize the expense. The truffles sit alongside the capons, foie gras pâtés, imperial rice, and Chambord salmon. In the appendix, there are menu suggestions for 12 to 600 people as well as some instructions for folding napkins.
Oberlé, 226 (original edition). – Vicaire, 417. – Bitting, 195. – Maggs, 526. – Dartois, 312 (original edition).
Frontispiece is missing, the upper margin of the first gathering with small losses, slight foxing, some traces of adhesion of serpents on certain engravings. The table of contents has been almost entirely torn out (starting from the letter “B”); a photocopy of it is attached to the copy. Copy with apparent defects, but solidly bound.
GOUFFÉ (Jules). The cookbook.
Paris, Hachette, 1877; in-4, half blue-night morocco, spine with raised bands ornamented, gilded edges (bindings of the period).
812 pp. (the almost complete table of contents is missing). Numerous color plates and wood engravings drawn from nature by E. Ronjat (frontispiece missing).
Fourth edition of the most famous book by Jules Gouffé (1807-1877), the “Carême of the Second Empire” (Oberlé). It is one of the most comprehensive works on the subject, offering countless recipes for which Vicaire warns that it is better not to scrutinize the expense. The truffles sit alongside the capons, foie gras pâtés, imperial rice, and Chambord salmon. In the appendix, there are menu suggestions for 12 to 600 people as well as some instructions for folding napkins.
Oberlé, 226 (original edition). – Vicaire, 417. – Bitting, 195. – Maggs, 526. – Dartois, 312 (original edition).
Frontispiece is missing, the upper margin of the first gathering with small losses, slight foxing, some traces of adhesion of serpents on certain engravings. The table of contents has been almost entirely torn out (starting from the letter “B”); a photocopy of it is attached to the copy. Copy with apparent defects, but solidly bound.
Details
Number of books
1
Subject
Cookery, food & drink
Book title
Le livre de cuisine
Author/ Illustrator
Jules Gouffé
Condition
Mixed / Multiple
Publication year oldest item
1877
Edition
Illustrated Edition
Language
French
Original language
Yes
Binding/ Material
Half leather
Number of pages
812
