ESCOFFIER Auguste - Ma cuisine. - Lot 136

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ESCOFFIER Auguste - Ma cuisine. - Lot 136
ESCOFFIER Auguste - Ma cuisine. Paris, Flammarion, 1934. Fort in-8, green publisher's boards, 703 pp. FIRST EDITION. It's almost impossible to draw up a catalog of gastronomy books without a work by Escoffier, one of the greatest masters of French cuisine, who was a chef at the Ritz in Monaco, and on ocean liners. Like so many others, he devoted his life to French cuisine. Escoffier developed the concept of the kitchen brigade, streamlining the distribution of tasks within the team and ensuring that the cook's image was clean, meticulous, non-drinking, non-smoking and non-yelling. In 1928, this chef, the most famous of his time, became the first cook to be awarded the Légion d'honneur. This volume is his last work.
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