London: William Heinemann; [Richard Clay & Sons Ltd.], 1911.
Thick quarto (24.5 x 16 cm.), xvi, 880 pages. All edges green. Publisher's advertisements; index. Second printing of the stated, "New and Revised Edition"; an English version was first issued in 1907, with a second New and Revised edition issued in 1909. One of the most influential cookbooks of all time. This is an early printing of the first English language translation of Escoffier's masterwork, which built on the work of Careme while simplifying and codifying French haute cuisine. His efforts to professionalize and discipline the kitchen served to raise the job of cooks to a respected profession. In an introduction to the 2011 translation of the Guide, Heston Blumenthal writes, "We eat as we eat because of Auguste. Escoffier's precision and invention inform every page of his Guide. He said he wanted the book to be 'a useful tool rather than just a recipe book' and that is exactly what it is." Light foxing throughout (a bit heavier to the endpapers); light wear to edges of the publisher's green, gilt-titled cloth; ownership inscription to front paste-down, otherwise very good.