DIOR, Christian. La Cuisine Cousu-Main.

(Paris): Société Christian Dior, 1972. First edition. Quarto. 104 pages. A flamboyant collection of all the recipes that Dior, the epicure, most loved. French culinary classicism, with Dom Pérignon as a vital ingredient — eel cooked in Dom Pérignon; trout cooked in Dom Pérignon. Nevertheless, the book makes a significant connection between Dior’s love of la cuisine and his passion for la couture. The nobility of the raw materials, the dexterity of the hand, the all-consuming desire of the creator and the consumer — for Dior, they were one and the same, whether it was fashion or food that was engaging him. A beautifully produced volume with illustrations by Rene Gruau, and a Dior designed bookmark menu. A near fine example in boards with aluminium overlay together with the scarce plexiglass slipcase. Issued in an edition of 4000 copies but far scarcer than the limitation would suggest.


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