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Kunsten At Koge

Kunsten At Koge

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Kunsten At Koge: ; [The Art of Cooking]

by Escoffier, Georges Auguste (1864-1935)

  • Used
  • Hardcover
  • first
Condition
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About This Item

Copenhagen, Denmark: Peter Hansens Forlag, 1909. First Edition, First Printing. Leather Bound. pp. [7], 765 + index [in French]. Royal 8vo., measuring 6.5" x 9". Bound in three-quarters light-brown leather over marbled boards. Four raised bands to spine, five compartments, and adorned with gilt rules, lettering and fleur-de-lis to the spine; lovely floral endpapers. An exceedingly rare appearance of famed French chef, restaurateur and culinary writer, Auguste Escoffiers' recipes - often referred to as "roi des cuisiniers et cuisinier des rois" ["king of chefs and chef of kings"] - as published in the Danish language including a large selection of his famed re-working of the five "sauces mères" [mother sauces] of French cuisine. Presumably, this significant collection was derived from his magnum opus: "Le Guide Culinaire", originally published in 1903 in France. Comprising of a rich selection of over 2,600 numbered recipes, the sections include amongst others: "De vigtigste varme Saucer" [The Main Hot Sauces]; "Tynde sammensatte Saucer" [Thin composite sauces ]; "Kolde Saucer og sammensat Smør [Cold sauces and compound butter]; "Velsmagende Kød Gele eller Aspic" [Tasty Meat Jelly or Aspic]; "Fars og Fyld til Suppe samt varme og kolde For- og Efterretter" [Stuff and Filling for Soup as well as hot and cold Starters and Desserts]; "Supper"; "Fisk" [Fish]; "Hovedretter og Biretter" [Main courses and side dishes]; "Steg og Salat" [Roast and Salad]; "Grontsager og Mel-produkter" [Vegatebles and Flour Products]; "Mellem-Dessert" [Middle Dessert]. Excepting the index, which is printed in French, the text is otherwise exclusively in Danish. Light edgewear and some rubbing to the leather extremities, neat period ink name to upper-right margin of the title page, else, contents without blemish with bright, clean, and unmarked pages and tight, sound binding. A handsome presentation of a scarce cookery title.

Rare in commerce and amongst institutional holdings. Corresponds to OCLC #463565287 indicating only but three institutional holdings at time of cataloguing including one copy at the Danish National Library. Rare indeed.

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Details

Bookseller
Black's Fine Books & Manuscripts CA (CA)
Bookseller's Inventory #
4043
Title
Kunsten At Koge
Author
Escoffier, Georges Auguste (1864-1935)
Format/Binding
Leather Bound
Book Condition
Used
Quantity Available
1
Edition
First Edition, First Printing
Binding
Hardcover
Publisher
Peter Hansens Forlag
Place of Publication
Copenhagen, Denmark
Date Published
1909
Keywords
french cuisine; french cookery; cookbook; cookery; gastronomy; history; food history; elizabeth driver; danish cooking; icelandic cookery; rare cookbooks; languages; le guide culinaire; women's studies; gender studies; recipe book; Le répertoire de la cu

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About the Seller

Black's Fine Books & Manuscripts

Seller rating:
This seller has earned a 2 of 5 Stars rating from Biblio customers.
Biblio member since 2019
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Glossary

Some terminology that may be used in this description includes:

Tight
Used to mean that the binding of a book has not been overly loosened by frequent use.
Rubbing
Abrasion or wear to the surface. Usually used in reference to a book's boards or dust-jacket.
Spine
The outer portion of a book which covers the actual binding. The spine usually faces outward when a book is placed on a shelf....
Marbled boards
...
Raised Band(s)
Raised bands refer to the ridges that protrude slightly from the spine on leather bound books. The bands are created in the...
Gilt
The decorative application of gold or gold coloring to a portion of a book on the spine, edges of the text block, or an inlay in...
First Edition
In book collecting, the first edition is the earliest published form of a book. A book may have more than one first edition in...
Title Page
A page at the front of a book which may contain the title of the book, any subtitles, the authors, contributors, editors, the...

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