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A pair of French culinary books bringing together two different faces of cuisine.
Ma Cuisine by Auguste Escoffier belongs to the legacy of one of the most influential figures in modern French cuisine. Originally published in 1934 by Flammarion, the book gathers recipes, techniques and preparations with the clarity of a professional reference work, while remaining accessible to the domestic kitchen.
La Cuisine Renommée by Aug. Jotterand was published in Lausanne in 1907 by Imprimerie Ami Fatton. Its title page presents the author as a professor of cuisine and announces a practical repertoire of French cooking, home cooking and pastry, with a vocabulary section that gives the volume a particularly charming archival quality.
