2011 Reprint of 1920 Edition. Full facsimile of the original edition, not reproduced with Optical Recognition Software. Originally published in 1894 in two volumes, ours is the 1920 Edition complete in one volume. This was a landmark publication, the culmination of a remarkable career. It was considered "one of the most complete treatises of the ...Read More2011 Reprint of 1920 Edition. Full facsimile of the original edition, not reproduced with Optical Recognition Software. Originally published in 1894 in two volumes, ours is the 1920 Edition complete in one volume. This was a landmark publication, the culmination of a remarkable career. It was considered "one of the most complete treatises of the kind ever published," wrote the New York Times at the time of Ranhofer's death. A wonderful trove of culinary instruction, the work also stands as a historical treasure, recording the kaleidoscope of choice dishes, elaborate presentations, and celebrated occasions over which Ranhofer and Delmonico's presided. The publication of the book resulted in a flood of attention by newspapers to the workings of New York restaurants and the techniques of the chefs who ran them. Ranhofer, when interviewed on the subject, listed the most important points of running a kitchen of forty-five chefs. Not only must the dinner be well cooked, "it must be equally well displayed." He prepared all the soups himself, considering them the mark of a restaurant's reputation. The waiters as well as the chefs needed to know how to time the courses. And he pointed out that it was not necessarily the most expensive dishes that were the best. Profusely illustrated with 800 Illustrations.Read Less
New in new dust jacket. It is the reproduction of the original edition published long back. Hardcover. Printed on high quality Paper. It is processed professionally without altering its contents. No alterations have been made to the original text. Illustrations, Photographs and Index, if there is any, are printed in b/w. Folders, if any in the original, are not printed in the book. It is only a single book/volume out of the set. This book is printed on demand.
New. pp. 1206. Pages 1206 It is the reproduction of the original edition published long back (1894 ). Hardcover with sewing binding with glossy laminated multi-Colour Dust Cover, Printed on high quality Paper, professionally processed without changing its contents. We found this book important for the readers who want to know about our old treasure so we brought it back to the shelves. Print on Demand.
Very Good. How to prepare food in the manner of the renowned restaurant, Delmonico's. Illustrated with 500 Plates. 1183pp. Dark blue cloth binding with gilt title and stamped art nouveau decoration. Clean, solid book.
Very Good. 8vo. 1183 pp. Green cloth with gilt lettering to the spine. Cloth has a few dark spots and a little insect damage. Light browning to page edges with a few spots. List of numbers written inside front cover. An unabridged and unaltered copy of the work published in 1893. A complete treatise on the analytical and practical studies on the culinary art from 1862 to 1894. Illustrated with 800 plates.
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