OP: The Lutece Cookbook (first printing)

Alfred A. Knopf, New York, 1995. Hardcover. Very Good. First printing.

Lutèce, located in midtown Manhattan, was one of the most venerated French restaurants in America during its 40-year run, and André Soltner (1932–2025) was its chef and eventual owner for more than 30 years.

The Lutèce Cookbook (1995), which came out the year after Soltner retired, is the perfect parting gift to the devoted customers and staff who would forever associate the restaurant with its original chef. Lutèce—the French derivation of the Roman name Lutetia, the city that is now Paris—was conceived as a Parisian restaurant; however, having an Alsatian at the helm certainly meant that his regional stylings crept onto the menu with well-received frequency.

Soltner is generously descriptive, both in his headnotes and in his method. Even if challenged by the sophisticated cooking here, there is ample reassurance from an experienced chef and instructor who will guide you in the likes of:

• Matelote—a fish stew—for which there are two recipes, a Parisian version with red wine and the Alsatian variation with white
• Canard aux framboises—duck braised with garlic, tomato, and raspberry vinegar, finished with fresh raspberries
• Filet de boeuf en brioche—an Alsatian iteration of beef Wellington prepared in a brioche dough, rather than puff pastry
• Terrine de Roquefort—flavored with Cognac and textured with walnuts
  

Ours is a first printing in Very Good condition. A bump to the top fore corner affects both the boards and the book block. Otherwise clean and unmarked.