One of the most famous stories behind this dish was from chef charles ranhofer of delmonicos restaurant in the us. I own the book the epicurean by charles ranhofer, entered. An encyclopedic book containing the great chefs recipes accumulated over his thirty four years at delmonicos including signature dishes such as lobster newburg and baked alaska ranhofer did not invent this dish, but did. A complete treatise of analytical and practical studies on the culinary art.
He then published a recipe called eggs ala benedick in his cookbook the epicurean published in 1894. A complete treatise of analytical and practical studies on the culinary art, including table and wine service. Sources charles ranhofer dead, new york times, october 11, 1899. His tale takes place in 1894 and begins how so many of the best brunch innovations do.
Charles ranhofer november 7, 1836 in saintdenis, france october 9, 1899 in new york was the chef at the famous delmonicos restaurant in new york from 1862 to 1876 and 1879 to 1896. Ranhofer wrote the epicurean, 1894, a cookbook of over 1,000 pages, similar in scope to escoffiers le guide culinaire. Antique cook book charles ranhofer the epicurean original. Rare delmonicos restaurant cookbook by chef charles ranhofer. Rare antique 1894 1920 ranhofer epicurean cookbook. Master chef charles ranhofer 183699 was a native of france who rose to fame during his decades in the kitchen of new york citys delmonicos restaurant, which was considered one of the finest dining establishments of its era. In 1894, as the culmination of a remarkable career, ranhofer published the epicurean, one of the most complete treatises of the kind ever published, wrote the. Feb 08, 2011 charles ranhofer s epicurean is still one of the most important books in modern cooking filled with so much culinary information and a fascinating look at elite restaurant cooking from the civil war to the turn of the century. This price was high for the time, twice the price of a simple fillet of beef steak. Including a selection of interesting bills of fare of delmonicos, from 1862 to 1894. A complete treatise of analytical and practical studies on the culinary art charles ranhofer on.
The classic 1893 cookbook calla editions by charles ranhofer is a nearly 1200 page tome on the art of cooking. A great variety of bills of fare for breakfast, luncheons, dinners, suppers, ambigus, buffets, etc. A complete treatise of analytical and practical studies on the culinary art including table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc. Originally published in 1894 in two volumes, ours is the 1920 edition complete in one volume. Ranhofer, charlesthe epicurean, a complete treatise of. Epicurean book, a cookbook of over 1,000 pages by charles ranhofer. This book is simply the best answer to any questions about how the upper classes were dining in late victorian america. During the late victorian period, delmonicos hosted dinners for presidents like ulysses s. Charles ranhofer was the chef at delmonicos restaurant in new york from 1862 to 1876 and 1879 to 1896. I was browsing an ebay auction and came across his book, which was written 10 years before escoffier, and i am wondering why i have never heard of it. The epicurean, a complete treatise of analytical and. Jul 06, 2010 another celebrated dinner planned by ranhofer featured a 30foot pond set into the banquet table, banked with flowers to protect guests from splashing by four live swans. Ranhofer s name became widely known after he published his vast cookbook, the epicurean, in 1894, divulging how haute restaurant cuisine was produced. Complete culinary encyclopedia, with more than 3,500 recipes and nearl.
Charles ranhofer via wiki commons l and the epicurean via wiki commons r as mentioned, lemuels story was recounted in the new yorker in a. The epicurean by charles ranhofer a complete treatise of analytical and practical studies on the culinary art including table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc. By famous delmonicos restaurant chef, charles ranhofer. Charles ranhofer was the chef at delmonicos in new york city from 18621876 and again from 1879 1896. Charles ranhofers italian coffee meringues culinary. An encyclopedic book containing the great chefs recipes accumulated over his thirty four years at delmonicos including signature dishes such as lobster newburg and baked alaska ranhofer did not invent this dish, but did name it. Colin montgomery, born carol spencer worthington in 1920, was a baltimorearea society woman throughandthrough.
This is a very rare first edition that has been rebound. The epicurean charles ranhofer of delmonicos charles ranhofer on. The epicurean the classic 1893 cookbook eat your books. Charles ranhofer, the legendary delmonicos chef who published a recipe for it in his cookbook the epicurean. A complete treatise of analytican and practical studies on the culinary art new york. A complete treatise of analytical and practical studies on the culinary art including table and wine service how to prepare and cook dishes.
The epicurean by charles ranhofer, chef delmonicos nyc for. Originally published in 1894 and ed by his wife rose in 1920. Chef at delmonicos the epicurean published 1894 contains delmonicos menus fro 1862 to 1894 the book is in excellent condition 2 larousse gastronomique by prosper montagne 1938 edition prefaced by a. There are conflicting accounts as to the origin of eggs benedict. A complete treatise of analytical and practical studies on the culinary art, including table and wine service, how to prepare and cook dishes, etc. The epicurean by charles ranhofer 2nd edition 1920former chef of delmonicos. Aug 25, 2001 from 1862 to 1896, the french chef, charles ranhofer, set the standard for a gourmet restaurant, with a 7page menu, written in french and english, and a wine cellar with 62 imported wines. Feb 23, 2016 the epicurean cookbook first published during the gilded age era in nyc, c. A splendid facsimile of the rare 1893 edition, it constitutes a complete. Ranhofer was a master chef who worked for decades at americas most celebrated restaurant of the gilded age. She debuted at the bachelors cotillion in 1937, and the sun reported when she left for bryn mawr college that year, as well as when she became engaged.
In an interview recorded in the talk of the town column of the new yorker in 1942, the year. Timbales in the epicurean, 1894 charles ranhofer delmonicos mrs. Making a francoamerican culinary encyclopedia by ranhofer, charles. How an 1894 hangover created an eggs benedict controversy in. Ranhofer, 1894 html and page images with commentary at msu help with reading books report a bad link suggest a new listing. Ranhofers name became widely known after he published his vast cookbook, the epicurean, in 1894, divulging how haute restaurant cuisine was produced. Charles ranhofer s epicurean is still one of the most important books in modern cooking filled with so much culinary information and a fascinating look at elite restaurant cooking from the civil war to the turn of the century. Top 12 most influential historic american cookbooks the. It was considered one of the most complete treatises of the kind ever published, wrote the new york times at the time of ranhofer s death. Large thick quarto, original art decostyle blind and giltstamped navy cloth, patterned endpapers. The book covers table and wine service, bills of fare, recipes from 1862 to 1894. This was a landmark publication, the culmination of a remarkable career. Making a francoamerican culinary encyclopedia by charles ranhofer. The epicurean this great classic on the art of cooking is the creation of a master chef who worked for decades at americas most celebrated restaurant of the gilded age.
In 1893 ranhofer shared his professional secrets with the publication of the epicurean. Greatest of cook books, new york times, may 18, 1894. Later printing of the 1894 classic, originally selfpublished, by charles ranhofer of delmonicos. This edition of the great classic is available in a splendid hardcover facsimile of the rare 1893 original. A complete treatise of analytical and practical studies on the culinary art, including table and wine service, how to prepare and cook dishes. Epicurean by chas ranhofer first edition 1894 may 09, 20.
Aug 30, 2005 charles ranhofer was chef at the famous delmonicos restaurant in new york, and author of a popular cookbook titled the epicurean. Oct 20, 2017 how an 1894 hangover created an eggs benedict controversy in new york city. He came up with this classic egg dish for one of his regular patrons, mrs. A complete treatise of analytical and practical studies on the culinary art including table of wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners suppers, ambigus, buffets, etc. Charles ranhofer was already famous when he was hired by the legendary delmonicos of new york, and under his supervision, the restaurants kitchen achieved even greater renown. Charles ranhofer, a french chef, was the chef at delmonicos from 1862 to 1896. The epicurean cookbook first published during the gilded. The classic 1893 cookbook calla editions charles ranhofer this great classic on the art of cooking and serving fine food was assembled by a former master chef at the legendary delmonicos of new york. Another celebrated dinner planned by ranhofer featured a 30foot pond set into the banquet table, banked with flowers to protect guests from splashing by four live swans. Epicurean first edition charles ranhofer bauman rare books.
The dish is made of ice cream placed in a pie dish, lined with slices of sponge cake or christmas pudding, and topped with meringue. How an 1894 hangover created an eggs benedict controversy. He came up with this classic egg dish for one of his regular patrons, mrs le grand benedict. This dover edition, first published in 1971, is an unabridged and unaltered. Ranhofer was the author of the epicurean 1894, an encyclopedic cookbook of over 1,000 pages, similar in scope to escoffiers le guide culinaire. The oldest document that refers to the hamburg steak is a delmonicos restaurant menu from 1873 which offered customers an 11cent plate of hamburg steak that had been developed by american chef charles ranhofer 18361899. Charles ranhofer simple english wikipedia, the free. Twelve pounds of live lobster when cooked yields from two to two and a half pounds of meat.
The epicurean by charles ranhofer charles ranhofer was one of the greatest chefs of his day. Complete culinary encyclopedia, with more than 3,500 recipes and nearly 800 blackandwhite illustrations. Delmonicos opened in 1820, serving european fine dining. The epicurean msu libraries digital sources center michigan. In decades marked by a massifying, standardizing, and leveling industrial revolution, ranhofer brought to america an appreciation for the high refinement, balance, and. Charles ranhofer, the chef at delmonicos in the late 19th century, authored the epicurean 1894, monumental cookbook that covered not only the elegant french haute cuisine that was an important part of the delmonicos experience, but also continental dishes and the new american fare, such alligator pears avocados, alaskaflorida what we now know as baked alaska, and, of course. Charles ranhofer november 7, 1836 in saintdenis, france october 9, 1899 in new york was the chef at delmonicos restaurant in new york from 1862 to 1876 and 1879 to 1896. The entire dessert is then placed in an extremely hot oven for a. It is the magnum opus of the great chef, charles ranhofer, who ruled the kitchen at the famed delmonicos restaurant in new york city. The epicurean by charles ranhofer first edition 1894 ebay.
Making a francoamerican culinary encyclopedia reprint 1894 ranhofer, charles. Charles ranhofer november 7, 1836, saintdenis, france october 9, 1899, new york was the chef at the famous delmonicos restaurant in new york from 1862 to 1876 and 1879 to 1896. The epicurean, a complete treatise of analytical and practical studies on the culinary art, including table and wine service. The epicurean by charles ranhofer, chef delmonicos nyc.
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