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GASTRONOMY AND FOOD
The Property of a Catalan Collector and Former Chef
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Lot 163•
LA VARENNE (FRANÇOIS PIERRE DE) Le vrai cuisinier françois, enseignant la manière de bien apprêter & assaisonner toutes sortes de viandes, graisses et maigres, légumes & pâtisseries... nouvelle édition, Brussels, 1711; and 11 others, eighteenth and nineteenth century French cookery (12)
4 December 2019, 11:00 GMT
London, KnightsbridgeSold for £956.25 inc. premium
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LA VARENNE (FRANÇOIS PIERRE DE)
Le vrai cuisinier françois, enseignant la manière de bien apprêter & assaisonner toutes sortes de viandes, graisses et maigres, légumes & pâtisseries... nouvelle édition, engraved frontispiece, folding woodcut plate (part torn away) and illustrations, occasional ink stains, one or two tears and repairs, nineteenth century half calf [Vicaire 500, 1712 edition], Brussels, George de Backer, 1711--[MARIN (FRANÇOIS)] Les dons de Comus, ou les délices de la table, FIRST EDITION, frontispiece supplied in facsimile, title repaired in upper margin, modern boards [Bitting 309; Vicaire 285], Paris, Prault, 1739--Dictionnaire portatif de cuisine, d'office et de distillation, 2 vol. in 1, FIRST EDITION, half-title, approbation leaf at end, some browning and foxing, contemporary mottled calf, gilt panelled spine, morocco-edged slipcase [Vicaire 276], Paris, chez Vincent, 1767--[MENON] La cuisinière bourgeoise... nouvelle édition, half-title, contemporary mottled calf, gilt panelled spine, Brussels, François Foppens, 1756, 12mo--Les classiques de la table a l'usage des practiciens et des gens du monde, 9 engraved portraits and 6 plates, illustrations, some foxing, contemporary half morocco, covers near detached [Vicaire 177], Paris, au dépot, 1843--MACHET (J.J) Le confiseur moderne, ou l'art du confiseur et du distillateur, contenant toutes les opérations du confiseur et du destillateur... parfumeur et du limonadier... quatrième édition, half-title, some staining, contemporary tree calf, 8vo, Paris, Maradan, 1821; and 6 others, nineteenth century French cookery (12)
Footnotes
Includes the rare first edition of Marin's Les dons de Comus, which advocates seasonal menus and contains an early codification of sauces including many, such as Hollandaise (two recipes), that remain fundamental to classic French cuisine.





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