Marrin's Bookshop

Details

French Cuisine.

Synopsis

Contenant un trait? de la dissection des viandes ? table, la nomenclature des menus les plus nouveaux pour chaque saison, et des el?mens de politesse gourmande. ouvrage indispensable ? tous ceux qui sont jaloux de faire bonne ch?re, et de la faire faire aux autres. orn? d'un grand nombre de planches grav?es en taille-douce.

Item Description

FIRST EDITION. 8vo. 8 x 5.25 inches. 356 pp. Bound in early tree calf, spine in compartments, decorated gilt with raised bands, with contrasting red title label, gilt. Some age related wear to extremities and edge foxing of flyleaves, with scattered foxing elsewhere. A small tear on top inside edge of rear second free endpaper; otherwise a very good copy. Illustrated by 17 copper engraved plates, including frontispiece. A pioneer work of 'epicurean criticism,' this treatise discusses the hosting of gourmet meals with menus and a detailed account of carving fish, meat and poultry for the table. Grimod de la Reyniere (1758-1837) was a lawyer by qualification who acquired fame during the reign of Napoleon for his sensual and public gastronomic lifestyle.An unorthodox gourmet, who opened food shops around France, and edited L'Almnach des Gourmands, 1803-12, the first gastronomic journal.He sent out a public notice of his death and staged a funeral banquet in order to predict, accurately as it turned out, how very few friends would attend.