Handboek voor de Keuken Vols 1 & 2

Escoffier, A. Handbook voor de Keuken. Universum: Amsterdam, 1952-53. 4to (265x185mm) 2 vols, red leatherette, blindstamped bds . t.e blue,viii,480,xi,[1],481-972pp. Illustrated. In Dutch. Bds sm tear to edges of joints, edges faintly age-toned

ESCOFFIER, A. [Georges Auguste (1846-1936)]

Handbook voor de Keuken: compleet in twee delen naar "Le Guide Culinaire" van A. Escoffier.

Amsterdam : Universum, 1952-53. Vol I, foreword by Fred Lehmann, edited by J Th. Heering, A.C. Van der Linden and W.E.L. Te Mey; Volume II, foreword and edited by P F Loncke and F G Swidde. In Dutch.

Quarto (265x185mm) 2 volumes, burgundy leatherette, blindstamped gilt decorated boards, thick cream paper, top-edges blue, viii,480,xi,[1],481-972pp. 463 colour gravure illustrations on out-of-text full page plates. Small 1cm tear to Volume I, joint foot, and Volume II joint head, hinges fine; edges faintly age-toned; occasional light foxing not affecting the text; owner name in ink to front free endpapers.

A mid-twentieth century Dutch translation of the French fifth edition of the classic culinary reference Le Guide Culinaire, adapted for contemporary Dutch professional kitchens.  There are 5448 recipes.  The menus included in the French first and second editions are omitted but hundreds of colour plates have been added showing the presentation of classic dishes.

Scarce.