Le Cuisinier Parisien
OU L'ART DE LA CUISINE FRANCAISE AU DIX-NEUVIEME SIECLE, TRAITE ELEMENTAIRE ET PRATIQUE DES ENTREES FROIDES, DES SOCLES, ET DE L'ENTREMENTS DE SUCRE; SUIVI D'OBSERVATIONS UTILES AUX PROGRESDE CES PARTIES DE LA CUISINE MODERNE; Par Antonin CAREME, Auteur du Patissier royal parisien, - Patissier pittoresque, - du Maitre-d Hotel fraincaise, et de l'Art de la Cuisine francaise au xixe siecle. NOUVELLE EDITION. REVUE ET AUGMENTEE. OUVERAGE ORNE DE 25 PLANCHES DESSINEES PAR L'AUTEUR ET GRAVES AU TRAIT. PARIS. AU DEPOT DE LIBRAIRE, RUE DES MOULINS, 8, PRES DE LA RUE THERESE, 44. 1854.
154x235mm.1 fep + 1fep with the original outer paper cover tipped in. Half Title with Careme's facsimile signature. [1] Title Page. [1] 2p Eulogy de M. Laguipiere. (1)viii-xvi Notice per M. Jules Janin. (1)2-3 Avant Propos. [1] (1)6-25 Discours Preliminaire. [1] (1)28-396. (1)398-408. 2feps. 24 engraved folding plates numbered 2-25. (the title page is number 1). Internally lightly browned and water-stained throughout. Pages with wide un-trimmed margins. Edges are brittle. Modern half calf with marbled boards and calf corners.Spine with raised bands and gilt lines. two black morocco labels with gilt lettering.
- Bitting p25 informs, M. Laguipiere of whom Careme writes a brief eulogy, was one of the cooks attached to the army during the campaign of 1812. The first edition was published - 1828, 2nd 1828, 3rd 1842. Cagle p95-96 cites the 2nd and 3rd editions. Neither Bitting, Vicaire nor Cagle have this new edition of 1854. One of the scarcer editions of Careme's books.
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Antiquarian category
ref number:
11057