Chez Maxim’s: Secrets and Recipes from the World’s Most Famous Restaurant, 1962: Gorgeous, over-sized book presented by the Countess of Toulouse-Lautrec and published by McGraw-Hill Book Company, Inc., with the 1962 copyright held by Realities. Hard cover with dust jacket. 255 pages. Amazingly, the full-color photographs–about 30 of them–were separately printed and individually hand tipped into the book. And they are stunning.
The Countess contributed a 14-page personalized history of Maxim’s, discussing the founders, the patrons, the food. Then, the book provides a discussion of the Art of Perfect Entertaining at home and at a restaurant. Louis Vaudable provides 230 great French recipes, the Haute Cuisine of Maxim’s, including soups, hor d’Oeuvres, fish and shellfish, meats, poultry and game, vegetables, and desserts. Next is a chapter on the home cooking of France, including soups, hors d’oeuvres, fish and shellfish, meats, poultry and game, vegetables, and desserts. Louis Vaudable also provides “An Expert’s Advice on French Wines.” The last chapter has recipes for cocktails, canapes and appetizers.
The dust jacket has shelf wear, especially at the top edge. The book is in excellent vintage condition. The pages are very lightly and uniformly tanned at the edges. All the pages are completely clean and clear. The binding is sound. The woven gold metallic ribbon book marker is still attached.