Gouffe, Jules. The Royal Cookery Book: New Edition. Sampson Low Son & Marston: London, UK 1869. 4to HC 1/4 Bd Burgundy Bds, Green Leather 599pp + ads G+/- front hinge weak, bds marked & rubbed, cnrs bumped. lightly foxed; a good but fragile copy
Jules Gouffé (born Paris 1807; died Neuilly 1877) started his career as an apprentice pastrychef and was a disciple of Carême.
After successfully running a restaurant for almost twenty years, Gouffé was persuaded by Alexandre Dumas and Baron Brisse to become the Head Chef at the Jockey Club.