ESCOFFIER AUGUSTE: (1846-1935) A remarkable association copy linking the two men who defined modern French cuisine

ESCOFFIER AUGUSTE: (1846-1935) A remarkable association copy linking the two men who defined modern French cuisine

ESCOFFIER AUGUSTE: (1846-1935) French chef and restaurateur who popularised and updated traditional French cooking methods. A fine book signed and inscribed, being a hardback edition of Le guide culinaire: Aide.memoire de cuisine pratique, by Auguste Escoffier with the collaboration of Phileas Gilbert and Emile Fetu, French text edition published by Ernest Flammarion, Paris, 1921. Bound in the publisher´s light grey cloth and with a gilt stamped leather title label to the spine. An excellent presentation copy signed (´A. Escoffier´) and inscribed by Escoffier to Edouard de Pomiane to the half-title page, in French, ´Souvenir A Monsieur Edouard de Pomiane, mes sinceres et meilleurs compliments pour les scientifiques volumes sur le gastronomie que vous m´avez adresse et vos charmantes dedicaces´ (Translation: ´Souvenir To Monsieur Edouard de Pomiane, my sincerest and best compliments for the scientific volumes on gastronomy that you sent me and your charming dedications´) and dated at Paris, December 1924 in his hand. With the ownership signature (´Ex libris Edouard de Pomiane´) of Pomiane to the front free endpaper. Also including an A.L.S., A Escoffier, to two sides of a plain postcard, Villa Fernand, Monte Carlo, 30th May 1928, to Edouard de Pomiane at the Institut Pasteur, in French. Escoffier apologies for the delay in replying to his correspondent´s letter, explaining that it had remained unanswered in Paris and only reached Escoffier in Monte Carlo the previous day, further writing ´Tres touche, cher monsieur, de votre bon souvenir et de vos affectueuses felicitations. Je tiens a vous remercier de ce temoignage de sympathie et de croire a ma profonde reconnaissance et a mes sentiments devoues´ (Translation: ´I am very touched, dear sir, by your kind memory and your affectionate congratulations. I would like to thank you for this expression of sympathy and assure you of my deep gratitude and devotion´). Lightly tipped at the left edge to a front free endpaper. A remarkable association copy, enhanced by the presence of an autograph letter. Some light age wear to the book and minor staining to the cloth boards, and the letter with a central vertical crease, only very slightly affecting a few words of text but not the signature. G

Edouard de Pomiane (1875-1964) French scientist, radio broadcaster and food writer who was a founding member of the Academie des Gastronomes in 1928.