Le cuisinier moderne ou les secrets de l'art culinaire. Menus - Haute cuisine - Pâtisserie - Glaces - Office, etc. suivi d'un dictionnaire complet des termes techniques

First edition illustrated with 60 plates containing 300 drawings comprising 5000 titles and 700 observations. Author's stamp on verso of title page attesting to the first edition.
Publisher's binding in half red shagreen with red percaline boards. Spine with false raised bands decorated with 4 large compartmented fleurons in blind. Percaline of both boards of volume 1 warped in places. Interior stitching of volume 1 loose, showing daylight between the 2 boards. Some foxing in volume 2. One yellow dampstain p.119 in volume 2, and p. 328 to 334, heavy yellow foxing.
Bookplate stamp Jules Dupont.
All of French culinary art in a great treatise on gastronomy. This major work is considered one of the most important of French cuisine and it is a perfect mirror of cooking as it was practiced in great restaurants and prestigious establishments. Numerous menus illustrate the culinary customs of the 19th century, far removed from our frugality.