DUBOIS, Urbain: The pastry of today. School for young pastry - Lot 102

  2. Result
  3. DUBOIS, Urbain: The pastry of today. School for young pastry - Lot 102
  4. Lot n° 102 
Lot n° 102
Go to lot
Estimation :
500 - 600 EUR
Result without fees
Result : 550EUR
DUBOIS, Urbain: The pastry of today. School for young pastry - Lot 102
DUBOIS, Urbain: The pastry of today. School for young pastry chefs. Large and small cakes, ornamental subjects, hot and cold entremets, ice creams, fruit and vegetable preserves. Paris, ed. E. Dentu, late 1893, ORIGINAL EDITION with preface by the author of February 1894 (which would make a printing at the beginning of 1894!), large gd. in-8, burgundy half-chagrin with author - title - gilt fleurons and dots on spine with 5 nerves, marbled paper boards in the young, white and burgundy, period binding, XL - 445 - (5) pp, frontispiece "a subject of ornament" and 200 drawings in black in and out of text, 2 ff. of Errata and erratum, "complete works of Urbain-Dubois", preface of the author of February 1894, table of the Pastry shop of today divided by series, "project of a circle of professional studies for the pastry cooks, the cooks, the confectioners, in Paris", alphabetical table. Urbain Dubois, sometimes written Urbain-Dubois (but this way of writing is more appropriate for his son - Félix Urbain-Dubois!), who was one of the greatest cooks of the 19th century, is no longer presented. The work we present here, in its Original Edition, is the complement to the "Grand livre des pâtissiers et des confiseurs" of 1883 (this one being more focused on the ornamental pastry). This work takes up "the severe precepts of practice", with a long chapter on hot and cold entrements, on ice cream and a last one on food preserves. A beautiful frontispiece and 200 drawings illustrate remarkably this very RARE and Sought-after book. Beautiful period binding that does not spoil the eyes! 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 good overall condition; minor spotting to binding and some paper loss to edges; no foxing but paper slightly yellowed.
My orders
Sale information
Sales conditions
Return to catalogue