Peter Hertzmann

Author and Historian

https://www.hertzmann.com/

Biography

Peter Hertzmann (1948-2023), was a passionate cook, and educator with years of teaching to his name, and culinary historian. He was a professionally trained cook, completing ‘stage’ placements in several high end restaurants in France. He taught in a local jail and professional cooking schools. Peter was a regular contributor to the Oxford Symposium on Food and many other international meetings. He lived in San Francisco, California.

La Cuisinière de la Campagne et de la Ville, ou Nouvelle Cuisine économique

Louis-Eustache Audot

The Royal Cookery Book

Jules Gouffé

Also Le livre de Conserves (1869) and Le livre de Pâtisserie (1873) by the same author. These works are each a bible unto themselves. Later editions often contain the same words but cheapened the printing. The original with the chromoliths was really the coffee-table book of the 19th century. Each of the three books was translated beautifully into English by Alphonse Gouffé, his brother.

La bonne cuisine de Mme St Ange

Madame Saint Ange

Gastronomie Pratique: Études Culinaires Suivies du Traitement de l'Obesite des Gourmands

Ali-Bab

I recommend the 4th edition (1928)

Le grand livre de la Cuisine

Prosper Montagné and Prosper Salles

Larousse Gastronomique

Prosper Montagné

The original 1938 edition pulled together all French cooking and practice from the end of the monarchy to the pre-WWII era. Later editions were extensively revised and are not the same book.