Item #05777 Royal Cookery Book, The. Jules GOUFFÉ.
Royal Cookery Book, The
Royal Cookery Book, The
Royal Cookery Book, The
Royal Cookery Book, The
Royal Cookery Book, The
Royal Cookery Book, The
Royal Cookery Book, The
Royal Cookery Book, The
Royal Cookery Book, The
Royal Cookery Book, The
Royal Cookery Book, The
Royal Cookery Book, The

Royal Cookery Book, The

London: Sampson, Low, Son, and Marston, 1868. Item #05777

Valuable Insights into the Culinary Practices of the Time,
With an Emphasis on Both Domestic and High-Class Cookery

GOUFFÉ, Jules. The Royal Cookery Book (Le Livre de Cuisine) by Jules Gouff, Chef de Cuisine of the Paris Jockey Club. Translated from the French and adapted for English use by Alphonse Gouffé, Head Pastry-Cook to Her Majesty the Queen. Comprising Domestic and High-Class Cookery. Illustrated with sixteen large plates printed in colours, and one hundred and sixty-one woodcuts from drawings from nature by E. Bonjay. London: Sampson, Low, Son, and Marston, 1868.

First edition in English. Quarto ( 9 3/4 x 6/78 inches; 247 x 175 mm.). xviii, [1]-702, [1, list of coloured plates], [1, imprint] pp. Title-page printed in red and black. Sixteen colored chromolithographic plates, all with their original tissue guards. One hundred and sixty-one woodcuts in the text.

Publisher's maroon cloth, front cover and spine pictorially stamped in gilt, re-cased with blue endpapers, all edges gilt. Ink inscription dated May 10th, 1870 on front blank, neat ink presentation on half-title. Three of the tissue-guards slightly damaged but not affecting the color plates. An excellent copy.

The Royal Cookery Book by Jules Gouffé, in its English adaptation, serves as a bridge between French and English culinary traditions during the 19th century. It provides valuable insights into the culinary practices of the time, with an emphasis on both domestic and high-class cookery. The book includes sixteen large plates printed in colors and one hundred and sixty-one woodcuts, maintaining the visual appeal and instructional value of the original French edition. The illustrations were based on drawings from nature by E. Bonjay.

Jules Gouffé (1807–1877) was a renowned French chef and pâtissier. He was nicknamed l'apôtre de la cuisine décorative 'The apostle of decorative cuisine." He served as the chef to various prominent figures, including Napoleon III. Gouffé was known for his expertise in both French household and haute cuisine. He had a deep impact on the evolution of French gastronomy by gathering an immense knowledge that he wrote down in his Le Livre de Cuisine and his Le Livre de Pâtisserie. Revered by great names such as the late, Michelin 'Three-Star" 'Le Relais' French Chef Bernard Loiseau and molecular gastronomy researchers, such as Hervé, the physical chemist of the Institut National de la Recherche Agronomique in Paris.

Bitting, p. 195.

Price: $850.00

See all items in Cookery, Food
See all items by