64

[GASTRONOMIE]

Estimate200 - 300
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[GASTRONOMY]
- CARDELLI M., Nouveau manuel complet des gourmands ou l'art de faire les honneurs de sa table, [...]. Paris, Roret, 1842. Large in-16, 280 pp. Half blond calf, boards with gilt fillets on the edges of the cardboard, smooth spine decorated, marbled edges, marbled paper endpapers (period binding).
Unique edition, decorated with 4 plates showing different ways of cutting meat and fish.
REFERENCES: Vicaire, Bibliographie gastronomique, 143.
(Spine missing| brown spots).
- CARÊME Antonin (Marie-Antoine, dit), L'art de la cuisine française au dix-neuvième siècle. An elementary and practical treatise... Paris, chez l'auteur, 1833. 2 volumes in-8. Half fawn coloured basane, spines titled and tomé or, orange marbled paper endpapers, covers preserved (later bindings).
Set of 2 volumes constituting the 1st issue of the major work composed by the chef Antonin Carême. The illustration varies according to the copy, this one contains 9 plates and 1 engraved portrait representing Carême. A fine copy (slight spotting on several pages of the first volume).
REFERENCES: Vicaire, 147| Cagle 120 and 394.
PROVENANCE: Horace Finaly Library