Polar Books Catalogue

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    Reference 4405 (2512)
    Category Miscellaneous
    Author Escoffier, A.
    Title A Guide to Modern Cookery
    Publishing Information London: William Heinemann,1909
    Description 2nd Edition: 1909 New and Revised Edition: SIGNED A. Escoffier on Half Title. (no reason to assume this is not genuine but no provenance) xvi, 891 pages, publishers advert. Hardcover binding, rebound as new end papers, original green stain to the page edges. Contents clean, shelf wear, slight wrinkling to pages. Written in English with French recipe titles. Contents: preface, glossary, 2,973 numbered recipes, 20 pages of recipes, index. Escoffier laid the foundation for the modern kitchen during his time at The Savoy, The Ritz and The Carlton by his organisation, management, delineation of roles and the imposition of structure in the kitchen. A Guide to Modern Cookery took Escoffier some 4 years to write, wherein he set out to provide a definitive and useful cookery book for the professional chef. The recipes are amazing. The Xmas 1906 menus had over 30 courses. The work also lays out the structure of a professional 'brigade de cuisine', Escoffier's system for dividing kitchen tasks among specialised roles, which remains the basis for many modern professional kitchens.
    Price £1000.00
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