ELOGES DE LA CUISINE FRANCAISE. E. Nignon, Pierre Courtois, Sacha Guitry.
ELOGES DE LA CUISINE FRANCAISE
ELOGES DE LA CUISINE FRANCAISE
ELOGES DE LA CUISINE FRANCAISE
ELOGES DE LA CUISINE FRANCAISE
ELOGES DE LA CUISINE FRANCAISE

ELOGES DE LA CUISINE FRANCAISE

Paris: L'Edition D'Art H. Piazza, 1933. First Edition. Large Octavo, 443, [2]; VG; in original brown paper wraps, housed in cream and burgundy chemise and slipcase, cream spine with black lettering; rear half largely uncut; text in French; MW consignment; shelved case 12.

9-9-1322160

Shelved Dupont Bookstore

Price: $600

NOTES

All decorative ornaments of this book have been specially designed by Pierre Courtois;

Nignon has been recognized by chefs as one of the fathers of modern cuisine. When his restaurant was going through a crisis in World War I, he started writing cookbooks. His most famous, Eulogies of French Cuisine, promoted, among other things, deglazing with water, clear broths, and parsimonious seasoning.