Elusive cookbook with fascinating design, published by Maison Christian Dior in 1972
Paris: Societe Christian Dior, 1972. Preface de Raymond Thuilier, illustrations by Rene Gruau. Numbered copy of the first edition. Book bound in embossed aluminum, and housed in a lucite box with aluminum spine and a removable lucite clasp. Light surface wear only. A very nice copy of a great rarity.
From The New York Times:
“I know lots of recipes, and, who knows, one day I might need something to fall back on. We could do a Dior ham or a Dior roast beef, perhaps?”
This volume “was a collection of all the recipes that Dior, the epicure, most loved…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" (New York Times).