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 of all time. Escoffier's 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." ~ Some foxing throughout text block; rear free endpaper lacking. In publisher's green, gilt-titled cloth, faded, lightly soiled, rubbed at edges, and with a one-inch tear to the cloth at the foot of the rear joint. Better than good, but not quite very good. A preliminary blank contains the author's presentation inscription, "a Madame Hunt, Hommage respecteuse, A. Escoffier, London 10 Janvier, 1911". "Madame Hunt" was Alice Hunt, born Alice St. John Nolan, and wife of one of the foremost neurologists of the early twentieth century, James Ramsay Hunt. Signed copies of Escoffier's great work, in any edition, are rare.

Price: $1,800.00