A Guide to Modern Cookery. [inscribed].
London: William Heinemann; [Richard Clay & Sons Ltd.], 1909. Thick quarto (24.5 x 16 cm.), xvi, 880 pages. All edges green. Publisher's advertisements; index. Second, "New and Revised Edition". The first English language edition was issued in 1907. An early issue of the first English language translation of Escoffier's masterwork, which built on the work of Careme while simplifying and codifying French haute cuisine. One of the most influential cookbooks.....