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,  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 Royal Cookery Book by his son Alphonse, who became pastry chef to Queen Victoria. Water stain across top of frontispiece, but far from the image; a bit of light soil throughout, otherwise internally very good. Rebound in full brown cloth, with gilt-titled morocco spine label. As such, very good. [Bitting, page 195; Axford, page 39; Cagle 713].