DUBOIS, Urbain: Artistic Cuisine. Studies of the Modern Scho - Lot 95

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DUBOIS, Urbain: Artistic Cuisine. Studies of the Modern Scho - Lot 95
DUBOIS, Urbain: Artistic Cuisine. Studies of the Modern School. 2 volumes. Paris, Librairie E. Dentu, 1882, second edition, 2 vol. gd. in-4, dark green half-chagrin, marbled paper boards "pebbles" in the greens and browns, author - title - tomaison and gilt fleurons on spine with 5 nerves, period binding, volume 1: VIII - (2) - 296 pp, ill. by 1 frontispiece (3 characters in an oval frame with title of the work), 75 full-page plates and 1 double-page plate, volume 2 : 427 - (1) pp, illustrated by 91 plates out of text, for a total of 168 plates, Publications of the author, Preface of the author on May 25, 1881, Table of plates and Alphabetical table of articles (only for the second volume). Urbain Dubois (1818 - 1901) was one of the greatest chefs of the 19th century. He started in the kitchens of the "Tortoni" in Paris, then at the "Rocher de Cancale" to move on to the kitchens of the Rothschild family where he was a student of Louis Haas. He made his reputation by serving the Emperor and Empress of Germany, King William and Queen Augusta of Prussia. The "Artistic Cuisine" is considered as the summit of the gastronomy book with its beautiful and numerous plates of dishes. Our copy is considered to be the best and most complete edition! This book was part of the culinary library of Victor Michon, who was one of the greatest cooks of the early 20th century. He was trained in his mother's kitchen. Even today, the Victor Michon Prize at the Concours International Gastronomique d'Arpajon is one of the titles that many "star" chefs are honored with. Cook of the Great Ones, he was the cook of the Austrian-Hungarian Embassy, located at the Hôtel Matignon in Paris at the time of the First World War. He organized the banquet of 3,000 covers for the Russian celebrations, the menu offered to the King of the Belgians by President Felix Faure and the lunch of Isabella II of Castile. But his recipes reflect a cuisine that is both bourgeois and simple. He presided over the journal "Le cuisinier français" and the "Académie Culinaire de France", created in 1883. His private library included the greatest names in French gastronomy: Grimod de La Reynière, Vincent La Chapelle, Jules Gouffé, Brillat-Savarin, Antonin Carême, Etienne, Urbain Dubois, Escoffier and many others! Very RARE. Good general condition; small epidermal marks on the headpieces with small losses on the edges and corners; numerous freckles in the text and on the plates; as it is indicated in the comments this book is a "working" book having stayed in Victor Michon's kitchen.
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