The Book of Preserves (Le Livre de Conserves) containing instructions for preserving meat, fish, vegetables, and fruit and for the preparation of terrines, glantines, liqueurs, syrups, petits-fours &c. Translated from the French by Alphonse Gouffé, Head Pastrycook to Her Majesty the Queen.
London: Sampson Low, Son & Marston, 1871. Tall octavo (23 x 15 cm.), viii, 333, [3] pages. Illustrated with 34 woodcuts in the text, and a frontispiece portrait of the chef. Index and Index to Woodcuts. FIRST BRITISH EDITION; originally published in France in 1869. A major work by Jules Gouffé, the famous chef of the Paris Jockey Club. Gouffé’s primary work, Le Livre de Cuisine, was translated as The.....