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.
1322160
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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.
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