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Title of this Rare Vintage Cookbook/Cook Book: Madame Prunier’s Fish Cookery Book - Selected, Translated and Edited, with an Introduction and Notes, from Les Poissons, Coquillages, Crustaces et leur Preparation Culinaire par Michel Bouzy (translated, this means “from Fish, Shellfish, Crustaceans and Culinary Preparation by Michel Bouzy”)
Book Description/Excerpted Research Information About the Book/Restaurant: This volume compiles 1000 famous recipes from the world-renowned London and Paris Emile & Simone Prunier-owned restaurants.
The Pruniers were consummate restaurateurs who opened their first restaurant in 1872. Around the world, people sought out their restaurant to eat their innovative preparations of fish. Everyone from Hemingway and Colette to the Russian Grand Dukes dined at their establishments.
So esteemed were the Pruniers by gastronomists the world over, that Madame Prunier was able to acquire the prestigious sponsorship of these regular patrons of her restaurants, and social aristocrats of their day: The Lady/Baroness Violet Melchett, The Honorable Mrs. Malcolm Bowes-Lyon, and The Honorable Colonel Angus McDonnell.
This book was published in honor and memoriam of her husband and business partner, Emile, subsequent to Chef Michel Bouzy publishing his own fish cookery book less than 2 years after Emile Prunier’s death, and consisting of Emile Prunier’s recipes. Fish and seafood were the specialities of the Pruniers -- always the very finest and freshest -- and this book is full of the delights of the great pre-war Prunier restaurants that you can make at home.
Madame Prunier credits her cookbook in part to her clients, one who repeated a common theme, ‘”Oh, Madame Prunier, you give us fishes which we wouldn’t dream of eating anywhere; you call them by a funny French name, and we all adore them!”
Illustrated with superbly artistic black & white drawings of fish, shellfish, turtles, etc.!
Special Attributes: Front endpaper paste-down contains a tipped in cardboard invitation/announcement-style insertstating:
“Violet The Lady Melchett, D.B.E.
The Hon. Mrs. Malcolm Bowes-Lyon
Colonel The Hon. Angus McDonnell, C.B. C.M.G.
have graciously consented
to be the Sponsors of this book
which was published on
Thursday, July 21st, 1938"
Author(s): Madame Prunier’s Fish Cookery Book by Ambrose Heath (Journalist & Food Writer)
Foreword: Madame S. B. Prunier (Simone B. Prunier)
Illustrator: Mathurin Meheut
Publisher/Location Published: Nicholson & Watson Limited - London
Year of Publication: 1938
Edition: 2nd Printing/Reprint of 1st/First Edition - November 1938 (1st/First Edition July 1938)
ISBN #: N/A
Ex-Library Volume: NO
Total of Numbered/Paginated Pages: 292
Size: 8 1/8"H x 5 5/8"W
Format/Binding (Types, Special Attributes, Paper Used): Hard Cover (Pictorial/Wraps)
Dust Jacket: N/A
Condition: Overall very good to excellent!
*Exterior Covers & Edges: Evince only minimal, normal shelf/edge wear and surface handling
*Binding(s)/Spine(s): Remains tightly intact, evincing only minimal, normal handling; there is no fading to spine, whose color evenly matches front and back covers
*Interior Contents: Recipe pages remain crisply clean, evincing no noted writing, foxing, markings, water damage, staining, or odors of any kind. Noted condition factors are that pages 217-226 exhibit minor, modest lower page corner folds. The front enpaper page opposite the ‘Sponsor’s” insert exhibits moderate paper age discoloration (as do the two blank pages following those) appears to have shaded “bars” running across its top and bottom, as if perhaps it were showing the contrast from when another insert had also been contained on that page. Rear endpapers evince significant paper age discoloration.
*Dust Jacket/DJ: None
*Foreword by Madame S. B. Prunier
*Prefaces and Introduction to Original French Edition
Chapter I. Advice on Buying Fish - Elementary Rules for Cooking Fish
Chapter II. Auxiliary Preparations for Fish Dinner
Chapter III. Savoury Butters and Sauces
Chapter IV. Hors-D’Oeuvre - Cold; Hot
Chapter V. Soups
Chapter VI. Fresh-Water Fish
Chapter VII. Salt-Water Fish
Chapter VIII. Shellfish
Chapter IX. Turtle; Frogs; Snails
Chapter X. Some Prunier Specialties
Chapter XI. A Note on Wine and Fish
Chapter XII. A Short Glossary of Terms Used in Cooking
*Classified Index - French; English