Adapted from the French for English use by Alphonse Gouff.

600 pp. Illus. with 161 engravings.9×5.75″, quarter green calf & maroon cloth, gilt-lettered spine. New Edition. London: Sampson, Low, Son & Marston, 1869.

Jules Gouff (1809-1877) was the renowned chef of the Paris Jockey Club. The Royal Cookery Book, as translated by his son Alphonse, the great pastry chef to Queen Victoria. Jules began his apprenticeship as a boy with his father, a pastry chef in Paris, and then, as a pupil of Antonin Carme, he moved to the service of the Austrian embassy at just sixteen. In 1840 he settled in Rue du faubourg St Honor and in 1867, spurred on by Dumas Padre and Baron de Brisse, he became chef de bouche at the Jockey Club.

This work contains detailed instructions on how to carve and present meats and fish, recipes for “royal”-style dishes like eel and carp matelote, roast goose, fancy turned vegetables, and instructions for making syrups, ice creams, sorbets, etc. This gastronomic work constitutes, in the words of Weiss, “eine Brcke von Careme zu Escoffier” (a bridge between Carme and Escoffier).

Rubbing to spine ends & along joints, repaired tear to upper spine, sunning to upper rear board; tear to front tree endpaper (with paper loss), still a very good copy of this classic work by Gouff.

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