ESCOFFIER A., "Le LIVRE DES MENUS" / Complément indispensable du Guide Culinaire / Avec la collaboration de Phileas Gilbert et Emile Fetu, Paris: Ernest Flammarión, 1912. In 8vo, p. 164,[1] + folded table. Reference work from 1912 of A. Escoffier about the menus culinaire. Published simultaneously with the publication of his third edition of the Guide Culinaire as a necessary final part. The book contains a description of a large number of menus, amongst others, state banquets, royal dinners, Christmas menus etc. Half leather bound of the time, clothed boards, visibly rubbed, bumped, with gilt title and ornaments over spine. Heavy foxing inside, but clean and rather tight. Nice and Uncommon copy.