Cookery
"Art Et Magie De La Cuisine" 1957 OLIVER, Raymond (INSCRIBED) To Pauline Trigere
$350
[300] pp.
OLIVER, Raymond
Del Duca
1957
8.5" x 5.5"
Inscribed A Pauline Trigere on title page
Pauline Trigère (November 4, 1908 – February 13, 2002) was a Franco-American couturière. Her award-winning styles reached their height of popularity in the United States during the 1950s and 1960s. Recognized early in her career as an innovator of cut and construction, Trigère brought to women of all ages all over the world such novelties as the jumpsuit, the sleeveless coat, the reversible cape and the embroidered sheer bodice. She reinvented ready-to-wear fashion, matching form to function with bold prints and architectural silhouettes to create a distinctly modern female aesthetic. Trigère's loyal clients included Grace Kelly, Jacqueline Kennedy Onassis, Elizabeth Taylor, Kay Wiebrecht, and Evelyn Lauder.
Raymond Oliver (1909–1990) was chef and owner of Le Grand Véfour restaurant in Paris, one of France's great historical restaurants. Oliver detested nouvelle cuisine, preferring the rich ingredients favored by the chefs in his native Gascony.
For more than 35 years, he was the owner of Le Grand Vefour on the Rue de Beaujolais in the Palais-Royal district. His celebrity clientele ranged from statesmen like Winston Churchill and Andre Malraux, to writers including Albert Camus and Georges Simenon, to the industrialists and financiers Henry Ford and David Rockefeller. The Aga Khan, and Prince Rainier and Princess Grace of Monaco were among his appreciative clients, as were Jean Cocteau and Colette.
During World War II, Oliver operated a hotel in the French Alps, organized a Resistance cell, and hid Allied airmen who had been shot down on bombing missions. He sheltered an 11-man American bomber crew until the liberation and was later decorated by Gen. Dwight D. Eisenhower. In 1948, he purchased Le Grand Vefour, a restaurant dating to 1784. Six years after Oliver bought the restaurant, it was awarded the prized third star by the Michelin Guide (France's atlas to good dining), one of only a handful of kitchens that were so honored at that time.
OLIVER, Raymond
Del Duca
1957
8.5" x 5.5"
Inscribed A Pauline Trigere on title page
Pauline Trigère (November 4, 1908 – February 13, 2002) was a Franco-American couturière. Her award-winning styles reached their height of popularity in the United States during the 1950s and 1960s. Recognized early in her career as an innovator of cut and construction, Trigère brought to women of all ages all over the world such novelties as the jumpsuit, the sleeveless coat, the reversible cape and the embroidered sheer bodice. She reinvented ready-to-wear fashion, matching form to function with bold prints and architectural silhouettes to create a distinctly modern female aesthetic. Trigère's loyal clients included Grace Kelly, Jacqueline Kennedy Onassis, Elizabeth Taylor, Kay Wiebrecht, and Evelyn Lauder.
Raymond Oliver (1909–1990) was chef and owner of Le Grand Véfour restaurant in Paris, one of France's great historical restaurants. Oliver detested nouvelle cuisine, preferring the rich ingredients favored by the chefs in his native Gascony.
For more than 35 years, he was the owner of Le Grand Vefour on the Rue de Beaujolais in the Palais-Royal district. His celebrity clientele ranged from statesmen like Winston Churchill and Andre Malraux, to writers including Albert Camus and Georges Simenon, to the industrialists and financiers Henry Ford and David Rockefeller. The Aga Khan, and Prince Rainier and Princess Grace of Monaco were among his appreciative clients, as were Jean Cocteau and Colette.
During World War II, Oliver operated a hotel in the French Alps, organized a Resistance cell, and hid Allied airmen who had been shot down on bombing missions. He sheltered an 11-man American bomber crew until the liberation and was later decorated by Gen. Dwight D. Eisenhower. In 1948, he purchased Le Grand Vefour, a restaurant dating to 1784. Six years after Oliver bought the restaurant, it was awarded the prized third star by the Michelin Guide (France's atlas to good dining), one of only a handful of kitchens that were so honored at that time.