Gancel’s Culinary Encyclopedia of Modern Cooking: the most complete and concise glossary ever compiled and published: over 8,000 recipes and 300 articles: alimentary, hygienic & household recipes: table service, order of service of wines, market list, etc. Fifth edition, revised and augmented.

[San Francisco: Gancel, 2474 California Street; Lanson & Gorfinkel, Printes & Bookbinders, 3954 Jackson Street, 1920, but circa 1926].

Duodecimo (15 x 10.5 cm.), 525, [1] pages. Illustrated. Index. Printer information from final page. Stated "Fifth edition, revised and augmented” of this cooking dictionary, from this hotel and catering chef... Publication date stated as 1920, but changes in the printer's full business name indicates 1926. A small, though not-quite-pocket encyclopedia for the professional chef or serious amateur. Based largely, on the author's earlier work published in French (but issued in the U.S.), Petite Encyclopédie Culinaire de la Cuisine Moderne (N.Y. & S.F., 1918). Following the author's preface, there is a list of references (page 4), placing the beginning of the chef's career in Rennes France in 1874, followed by details of "forty-five years of experience as chef with the best hotels of Europe and America." The references continue with "two years at Tait's Café, San Francisco", and indicates the present employment as, Chef at Los Angeles Country Club, Beverly Hills, California. (another printing we've seen indicates the present employment as “chef at Family Club, San Francisco". A few leaves dog eared, and light soiling to some pages. In publisher's black cloth over card stock. Title pasted down to front panel, printed in black, red, and blue. Soiling and rubbing to covers. Inscribed by the author on the free front endpaper, "Compliments to Mr. S.G. Walker, Author, Chef, L.A. C.C. Beverly Hills, Calif, J E. Gancel." [OCLC locates three copies of this printing].

Price: $200.00

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