Archive of Materials Relating to the Bouquet Garni School of Cookery and La Chef Gourmet Catering company
Highland, IL: 1983. Very Good. Item #47629
Highland, IL: 1983-1985. Two black three-ring binders (29cm) filled with manuscript and printed recipes and accompanying chromogenic snapshots. Some wrinkling and soil to contents from use, else Very Good.
Binding I: Relating entirely to the Bouquet Garni School of Cookery founded by Joy Bullivant, a graduate of the Cordon Bleu cooking school. Contents include 29 leaves of manuscript recipes on yellow lined paper, 40 leaves of xeroxed typescript manuscripts, usually clean copies of the manuscript recipes with extensive manuscript annotations, and 154 snapshots of the different recipes being assembled.
Binding II: Relating entirely to La Chef Gourmet, the catering branch of the Bouquet Garni school, run by Sherrill Gonterman. Contents are assembled in a similar fashion to those in Binding I, including 22 leaves of manuscript recipes, 45 leaves of xeroxed typescript recipes, and 106 snapshots.
A wonderful record of 1980s American gourmet cookery, the emphasis of the cooking school placed heavily on American and European traditions, while the catering company dips its toes in Asian and Southeast Asian flavors. At the Bouquet Garni a student could learn to assemble a Roulade de Jambon (Ham rollup stuffed with more ham, cream cheese, and almonds) or a Paella Henri IV, which included sausage links, bacon, a whole chicken, twenty-four shrimp, and twenty-four mussels or clams.
The catering company's offerings include Cornish hens with a honey curry sauce, red snapper with chutney almond butter, or grilled veal kebobs, among many other options. The photographic record captures the blob-like presentation style very much of the era, a more wholesome and Americana offshoot of Marco Ferreri's 1973 cinematic nightmare "La Grande Bouffe."
Price: $500.00