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ESCOFFIER, Georges Auguste   28 October 1846-1935


For a biography of this author see "Georges Auguste Escoffier' by Euge1ne Herbodeau and Paul Thalamas, London: Practical Press Ltd, [copyright 1955]; "Escoffier: master chef' by Marjory Bartlett Sanger, New York: Farrar Straus Giroux, 1976; and "Auguste Escoffier: souvenirs ine2dits", Marseilles: 1985, described by CBCat 38 as "prepared with Escoffier's grandsons... from family archival material".

  • A few recipes
  • Subjects: promotional,

    • 1. A few recipes | by | Mons. Escoffier, | of the | Carlton Hotel, London.
      London: Escoffier (1907) Ltd; nd
      18.0 x 12.0 cm   Pp [1-2] 3-47 [48]   Blue paper  
      GB:   *LCF  

    • 2. — [Title as first cited edition]
      London: Escoffier (1907) Ltd; nd
      18.0 x 12.0 cm   Pp [1-2] 3-51 [52]   Blue paper  
      GB:   *Priv coll  

      Axford 154, Bitting 145 and NUCat have entries for an edition of 51 pages which appear to match the private collector's copy described here.% 0985

    • 3. — [Title as first cited edition]
      London: Escoffier (1907) Ltd; nd
      18.5 x 11.5 cm   Pp [1-2] 3-50 [51-52]   Blue paper  
      GB:   *OPo(F)  

      General comments: The recipes are for cooking at home with Escoffier tinned and bottled sauces. I have been unable to determine the order of publication of the three editions described above.% 0986

  • A guide to modern cookery
  • Subjects: france, cookery of,

    • 1. A guide to | modern cookery | by | A. Escoffier | of the Carlton Hotel
      London: William Heinemann; 1907
      24.0 x 14.5 cm   Pp [i-v] vi-x [xi] xii [xiii] xiv-xvi, [1] 2-880   Green cloth  
      Bib:   B146  
      Aus:   VMRoT  
      GB:   LB   LoEN   OB   *OPo(F)  
      US:   DWP   PPD   TU  

      A glossary is followed by 2,973 numbered recipes and twenty pages of menus. According to the 1909 edition there were two printings in 1907: a first edition in May 1907 and a second impression in December 1907. The OPo(F) copy belongs to the first issue since it bears the author's dated signature on the verso of the frontispiece: "A. Escoffier 10 juillet 1907'.

    • 2. — A guide to | modern cookery | by | A. Escoffier | of the Carlton Hotel | With portrait | New and revised edition
      London: William Heinemann; [January] 1909
      24.0 x 15.0 cm   Pp [i-v] vi-x [xi] xii [xiii] xiv-xvi, [1] 2-891, [i] publ ad   Green cloth  
      Bib:   B146  
      GB:   *WYoLU(B)  

      Printed on the verso of the title-page is "First printed, May 1907 < Second impression, December 1907 < New and revised edition, January, 1909'.% 0988

    • 3. — [Title as 1909]
      London: William Heinemann; [August] 1911
      24.0 x 15.0 cm   Pp [i-iv] v-xvi, [1] 2-891, [i] publ ad   Green cloth  
      Bib:   B146  
      GB:   *LB  
      US:   MU  

      Printed on the verso of the title-page is "... New and revised edition, January 1909 < Second impression, August 1911'.% 0989

    • 4. — [Title as 1909]
      London: William Heinemann; [May] 1913
      24.0 x 14.5 cm   Pp [i-iv] v-xvi, [1] 2-891, [i] publ ad   Green cloth  
      Bib:   B146  
      US:   *DLC   OClW   NN  

      Printed on the verso of the title-page is "... New and revised edition, January 1909 < New impressions, August 1911, May 1913."% 0990

    • 5. — [Another edition, March 1916]
      Bib:   B146  

      Recorded in the printing history which appears on the verso of the title-page of later editions, and cited in CBCat 39.% 0991

    • 6. — [Another edition, January 1920]
      Bib:   B146  

      Listed in the printing history which appears in later editions.% 0992

    • 7. — [Title as 1909]
      London: William Heinemann Ltd; [March] 1926
      23.0 x 14.0 cm   Pp [i-iv] v-xvi, [1] 2-891   LCS  

      Printed on the verso of the title-page is "... New and revised edition, January 1909 < New impressions, August 1911, May 1913, March 1916, January 1920, March 1926."% 0993

    • 8. — [Another edition, March 1929]
      Bib:   B146  

      This is recorded in the printing history which appears in later editions.% 0994

    • 9. — A guide to | modern cookery | by | A. Escoffier | of the Carlton Hotel | With portrait
      London: William Heinemann; [June] 1930
      24.0 x 15.0 cm   Pp [i-iv] v-xvi, [1] 2-891   Green cloth  
      Bib:   B146  
      GB:   LCF  
      US:   *DLC  

      Printed on the verso of the title-page is "... New and revised edition, January 1909 < New impressions, August 1911, May 1913, March 1916, January 1920, March 1926, March 1929, June 1930."% 0995

    • 10. — [Title as 1930]
      London: William Heinemann Ltd; [March 1933]
      23.5 x 14.5 cm   Pp [i-v] vi-xvi, [1] 2-891   Green cloth  
      GB:   LCF   *WYoLU(B)  

      Printed on the verso of the title-page is "... New and revised edition, January 1909 < New impressions, August 1911, May 1913, March 1916, January 1920, March 1926, March 1929, June 1930, March 1933'.% 0996

    • 11. — [Another edition, [November 1935]]
      US:   CtY   NNNAM  

      NUCat records this edition published in London by William Heinemann Ltd.% 0997

    • 12. — [Another edition, [1937]]
      US:   MoU  

      NUCat cites this edition published in London by W. Heinemann.% 0998

    • 13. — [Another edition, 1939]

      This is recorded in the printing history which appears in later editions.% 0999

    • 14. — A guide to | modern cookery | by | A. Escoffier
      Melbourne, London and Toronto: William Heinemann Ltd; [1951]
      23.0 x 14.5 cm   Pp [i-iv] v-xvi, [1] 2-891   Green cloth  
      GB:   *LCF  

      This edition has no frontispiece. Printed on the verso of the title-page is "First published 1907 < Reprinted 1907, 1909, 1911, 1913, 1916, 1920, 1926, 1929, 1930, 1933, 1935, 1937, 1939, 1951'.% 1000

    • 15. — [Title as [1951]]
      Melbourne, London and Toronto: William Heinemann Ltd; [1952]
      23.0 x 14.0 cm   Pp [i-iv] v-xvi, [1] 2-891   Green cloth  
      GB:   *Priv coll  

      The printing history on the verso of the title-page is as described for the 1951 edition with the addition of the year "1952'.% 1001

    • 16. — G. A. Escoffier | A guide | to modern | cookery | with an introduction by | Euge1ne Herbodeau
      Melbourne, London and Toronto: Heinemann; [1957]
      23.0 x 14.0 cm   Pp [i-vi] vii-ix [x] xi-xv [xvi], [1-2] 3-840   Blue cloth  
      GB:   LB   *LCF   LoEN   OB   WYoLCe  
      US:   DLC   IU   CU-A   KU   PP  

      Printed on the verso of the title-page is "First published 1907 < Fifteen impressions 1907-1952 < Second edition, reset, 1957".

    • 17. — [Title as [1957]]
      Melbourne, London and Toronto: Heinemann; [1959]
      23.0 x 14.0 cm   Pp [i-vi] vii-ix [x] xi-xv [xvi], [1-2] 3-840   Blue cloth  
      GB:   *OPo(F)  

      Printed on the verso of the title-page is "... Second edition, reset, 1957 < Second impression".% 1002a

    • 18. — [Another edition, second edition, third impression, 1961]

      Cited in CulCat 5.% 1003

    • 19. — [Another edition, 1966]

      Listed in AbCat September 1975.% 1004

    • 20. — [Another edition, eighth impression, 1977]
      GB:   Priv coll  

      General comments: "A guide to modern cookery' is a translation of "Le guide culinaire' which was first published in Paris in 1903. The original English translation of 1907 continued to be issued into the 1970s. Only in 1979 did a new translation appear, based on the fourth French edition of 1921: "The complete guide to the art of modern cookery: the first translation into English in its entirety of "Le guide culinaire" translated by H. L. Cracknell and R. J. Kaufmann', London: Heinemann, [1979].% 1005

  • Price list with recipes
  • Subjects: promotional,

    • 1. Price list | with recipes by M. Escoffier | of the | Carlton Hotel, London.
      London: Escoffier Ltd; nd
      13.5 x 8.0 cm   Pp [1-2] 3-31 [32]   Paper with bottle of Escoffier pickles on front  
      GB:   *Priv coll  

      The title-page and all the text are printed in brown.


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