Today’s book comes to us from Marcus’ collection (stderr) and it’s a classic. Published in 1920, the book is a complete culinary encyclopedia written by a master chef. Its art deco binding is beautiful and being a first edition, the book is quite rare. It’s in excellent condition, too, with its colours still bright and its tactile cover still inviting. It looks delicious.

Charles Ranhofer. The Epicurean: A Complete Treatise of Analytical and Practical Studies on the Culinary Art. Including… a Selection of Interesting Bills of Fare of Delmonico’s, from 1862 to 1894. Chicago, Hotel Monthly Press, (1920).

The book  has been republished countless times since 1920 and remains a comprehensive guide to cooking and entertaining, The book contains 800 illustrations, including some that are full-page. I’ve included a sampling below the fold.

The book is available to read at The Internet Archive.

The Epicurean, introductory page – source

The Epicurean, page 176 – source

The Epicurean, page 791 – source

The Epicurean, page 930 – source

The Epicurean, page 1021 – source