The Royal Cookery Book

by Jules Gouffé

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Recommended by

Peter Hertzmann

Author and Historian

Also Le livre de Conserves (1869) and Le livre de Pâtisserie (1873) by the same author. These works are each a bible unto themselves. Later editions often contain the same words but cheapened the printing. The original with the chromoliths was really the coffee-table book of the 19th century. Each of the three books was translated beautifully into English by Alphonse Gouffé, his brother.

Swen Kernemann-Mohr

Culinary bookseller

Also called the cooking bible or gourmet bible. Wonderful lithographies, which Salvador Dali copied without credit!

Hervé This

Director of the AgroParisTech-INRA International Centre for Molecular Gastronomy

Christophe Lavelle

Biophysicist, epigeneticist and food scientist