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RANHOFER, Charles. The Epicurean. A Complete Treatise of Analytical and Practical Studies on the Culinary Art. Including Table and Wine Service, How to Prepare and Cook Dishes, an Index for Marketing, a Great Variety of Bills of Fare for Breakfasts, Luncheons, Dinners-Suppers, Ambigus, Buffets, etc., and a Selection of Interesting Bills of Fare at Delmonico's from 1862 – 1894, Making a Franco-American Culinary Encyclopedia.
Evanston: The Hotel Monthly Press, (1920). Thick 4to., orig. blue cloth with an art deco-style design, (12), (1,182)pp. Profusely illustrated. The former owner has written their name on the front pastedown and front free e/paper as well as across the ‘table of contents' and in the margin of half a dozen or so pages, some rubbing to the spine ends and gutters, but certainly a very good copy of this large and important work, difficult to find in nice condition.
Charles Ranhofer was the chef at Delmonico's Restaurant in New York from 1862 to 1876 and 1879 to 1896. Ranhofer was the author of The Epicurean, an encyclopedic cookbook of over 1,000 pages, similar in scope to Escoffier's Le Guide Culinaire. During his tenure at Delmonico's from 1862-1896, the restaurant set the standard for gourmet food.
$350
RANHOFER, Charles. The Epicurean. A Complete Treatise of Analytical and Practical Studies on the Culinary Art. Including Table and Wine Service, How to Prepare and Cook Dishes, an Index for Marketing, a Great Variety of Bills of Fare for Breakfasts, Luncheons, Dinners-Suppers, Ambigus, Buffets, etc., and a Selection of Interesting Bills of Fare at Delmonico's from 1862 – 1894, Making a Franco-American Culinary Encyclopedia. Evanston: The Hotel Monthly Press, (1920). Thick 4to., orig. blue cloth with an art deco-style design, (12), (1,182)pp. Profusely illustrated. The former owner has written their name on the front pastedown and front free e/paper as well as across the ‘table of contents' and in the margin of half a dozen or so pages, some rubbing to the spine ends and gutters, but certainly a very good copy of this large and important work, difficult to find in nice condition.
Charles Ranhofer was the chef at Delmonico's Restaurant in New York from 1862 to 1876 and 1879 to 1896. Ranhofer was the author of The Epicurean, an encyclopedic cookbook of over 1,000 pages, similar in scope to Escoffier's Le Guide Culinaire. During his tenure at Delmonico's from 1862-1896, the restaurant set the standard for gourmet food.
$350
