"La Cuisine Cousu-Main" 1972 DIOR, Christian
$1,400
DIOR, Christian
[101] pp.
Societe Christian Dior
1972
11" x 8 1/2"
Ex-libris: Jay Spectre
Jay Spectre (1930 – 1992) was an American Interior and furniture designer. He was born in Louisville, Kentucky. He was professionally active in New York.
Spectre went from a teenager designing window displays for the Frankfort furniture store of his brother-in-law Elliott Marcus, to the top of the interior design industry propelled by a fresh yet classic sense of style, drive and considerable charm.
Politicians and movie stars were among his clients. Magazines such as House Beautiful and Architectural Digest covered his work. With his venture into creating furniture, fabrics, rugs, lamps, and other accessories, his name became more well-known in his later career.
Biography
He began his interior design career in 1951 in Louisville. In 1968, he established the design company Jay Spectre in New York. He designed interiors for luxury homes, private jet aircraft, yachts, and offices, which showed Art Deco, Asian, and African influences with high-tech and hand-carved elements.
In 1985, he and (Geoffrey Bradfield) set up the licensing firm JSPS to sell rights to furniture, china, rugs, and other articles designed by the Spectre firm.
Illustrations de Rene Gruau
Exemplaire no 2886
First edition. Limited edition of 4,000, this being number 2,886 of 3,965 copies printed on Lascaux. Silver-covered boards, with metal sheets to front, back and spine with title embossed to surface
w/ Perspex slipcase w/ scuffing
Beautifully-produced publication celebrating Christian Dior, the passionate gourmand, with illustrations by Rene Gruau. Dior gave the same meticulous attention to his food menus as he did to his couture creations. The recipes that he researched and created to entertain his friends are collected here in a collection of French classics and lesser known gastronomic delicacies. Highlights include Poulet au dom perignon, Crepes fourrees de mousse de saumon, Saumon en gelee au dom perignon, Oeufs poches moscovites, Salade de pissenlits au lard et au dom perignon, and Sorbet a la banane. Lots of Dom Perignon. The whole is illustrated with charming plates by Rene Gruau.