Le Riz. L'aliment le meilleur, le plus nutritif. 130 recettes pour l'accommoder.

Paris: Flammarion, 1928; [1935].

Duodecimo (18 x 11.5 cm.), 79 pages. Advertisements. Later printing; originally issued in 1927 with 72 pages and just "120 recettes pour l'accommoder". Date of printing from printer's slug in rear. This small work by the great chef proposes to rediscover the merits of rice and offers one hundred thirty recipes to cook with rice. Escoffier (1846-1935) praises the merits of rice by retracing its origins, highlighting its nutritional value and health benefits, which he claims are much better than those of potatoes. The final small chapter (page 73 ff.), signed by the "Société des rizières méridionales, à Marseille", is titled "Riz et la Faculté de Médicine" and discusses the benefits of rice for the digestive system. Original wrapper bound in; in later tan buckram with new, marbled endpapers, and a gilt-titled red morocco spine label. Generally very good. With the bookplate of the Carl Sontheimer Foundation. Sontheimer was the creator of the Cuisinart and a culinary book collector of significance. [OCLC locates just one copy dated 1928 (at the Biblioteca Nacional de Espana) but it is reasonable to expect that some of the seven copies listed with 130 recipes and 79 pages are the 1928 expanded edition or later printings].

Price: $150.00

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