A Guide to Modern Cookery.

First edition of the English version of this landmark reference book for French cookery, first published in Paris in 1903. Escoffier (1846-1935) modernized and codified traditional French cooking methods, revolutionized the kitchens and dining rooms of luxury hotels, establishing the concept of the brigade de cuisine, the kitchen team, a hierarchy of highly trained experts each with clearly defined duties. Bitting p. 146; Cagle 666. Large octavo. Sepia-toned photogravure portrait frontispiece with tissue guard. Original strong yellow green cloth, lettered in gilt on spine and front cover, small gilt flower basket device above the title on the front, publisher's device in blind to the back cover, all edges brilliant yellow green. A little rubbed, particularly on the spine edges, through in one small spot to the back, spine just a touch sunned, corners bumped; endapers browned as often, text-block toned and with occasional mark; but overall a very good solid and presentable copy.