884 pages, indexed. Editor: Marion Howells. Foreword: Andre L. Simon. Translated from the French by Vyvyan Holland. First English edition. The jacket is price clipped; the front paste and end paper, as well as the back flap, the back paste down and end paper, have all been badly stained by sticky tape that held a protective plastic cover. Overall the book is clean, unmarked and solid and appears rarely, ife ever used. Overseas customers please note the book is heavy and will attract additional postage. "Auguste Escoffier was the "King of Chefs and Chef of Kings," doyen of haute cuisine, one of the founders of London's famed Savoy Hotel, and probably the greatest cook of all time: Auguste Escoffier occupied an unchallenged position in the realm of gastronomy. This collection of incomparable recipes--classic soups, sauces, fish and shellfish, meat, poultry, game, sandwiches, salads, vegetables, sweets, jams, and beverages--reflects a lifetime of skill and experience. Among the sublime tastes elegantly presented here: a Chicken Velouté Sauce with Cream; Sole Poached in White Wine, Butter, and Tomatoes; Hot Lobster Mousse; Fillet of Beef with Truffles and Madeira; Potatoes Nana; Chestnut Croquettes; and Meringue with Custard Cream. Introduction by the distinguished founder of the International Wine & Food Society." (goodreads)