American-born, Robert Carrier achieved culinary prominence in Britain, where he became Food Editor of 'The Sunday Times' and 'Vogue'.
In The Connoisseur's Cookbook the author leads the novice safely and surely through the preliminary stages of selecting, buying and preparing basic ingredients, making the stocks, sauces and pastries that are the foundations of fine cooking, until finally the peaks of haute cuisine are reached and mastered,' according to the dust jacket.
Enhanced by the author's entertaining, often autobiographical, commentary, the 505-page hardbound book was published in 1965 by Random House. It's still a valuable addition to the serious cook's library and illustrated with color photos and black/white sketches.
The book is in Very Good condition with no apparent defects beyond the previous owner's name handwritten in the front. The dust jacket has wear and some tears on edges and corners.