“This is probably one of the most important cookery books issued this century,and will, it may be presumed, eventually take its place alongside the familiarculinary classics of former days. It is especially interesting as marking theinauguration of an entirely new style of living. M. Escoffier’s book is a culinaryeducation in itself, and should take rank as a standard, be studied by all housekeeperswho have either large households or gourmets to cater for, and should mostcertainly be placed in the hands of all persons training for high-class cookeryteachers.”—Queen.

“His book is comprehensive. It begins at the beginning and explains theprinciples, so that a lady who reads it may talk learnedly to her cook; it deals fullywith all the old-established dishes of different countries; but its main feature is thenumber of delightful novelties which it introduces to notice. There are plenty ofrecipes which may be applied with advantage in the middle-class household wherethe lady in the kitchen has nobody under her, for M. Escoffier’s directions deal alikewith humble and elaborate preparations.”—Outlook.

“It is a big book written by a great cook, and it will be useful not only to accomplishedcooks and experienced housekeepers, but also to beginners in the kitchen andthe housekeeper’s room, for M. Escoffier takes nothing for granted and explains verypatiently all the groundwork of the art of cookery before he discussed the hautecuisine. It contains much that is interesting to the gourmet as well as much that isuseful to the cook, for he has little tales to tell concerning some of the dishes; andnow and again a scrap of history crops up.”—Tatler.

“Even as you take up the volume a sense of pleasurable anticipation takespossession of you, so pleasing is the cover, so clear and bold is the type, and sodelightful to the touch is the paper on which is printed the garnered wisdom of thefamous chef. A little reading will soon show you that it is as full of sound wisdom,and of fresh and interesting information, as Brillat-Savarin’s “Physiologie duGoût”.”—The Westminster Gazette.

“The ordinary good plain British cook will discover something worth the learningon every page; the worried mistresses of small establishments will cherish the book asa treasure-house of new ideas; the man who likes a good dinner but has no specialknowledge of the art of the kitchen will find the preface and the introductions to thechapters capital reading; and every English-speaking gourmet will have a wellthumbed copy of this very modern “Guide” upon his book-shelf. The book is acomprehensive one, and at the same time a simple one. It is a book that should bein every house.”—Pall Mall Gazette.