HEYRAUD, Henri: La cuisine à Nice en usage à l'Ecole Hôteliè - Lot 143

Lot 143
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HEYRAUD, Henri: La cuisine à Nice en usage à l'Ecole Hôteliè - Lot 143
HEYRAUD, Henri: La cuisine à Nice en usage à l'Ecole Hôtelière de Nice et du Littoral. Nice, ed. Léo Barma, 1922, fourth revised, corrected and enlarged edition, large in-8, full black "maroquiné" percaline with original front cover included, author, title and year gilded on smooth spine, trimmed on the edges, binding second half of the 20th century, 649 pp. + 10 pp. of advertisements, preface, preface to the 2nd edition, Menus, table of contents, errata. The author was the chef at the "Palais de la Jetée" in Nice on the "Promenade des Anglais", founded in 1883 but destroyed a few days after its opening by fire. It was not reopened until 1888. The recipes in this book are part of the courses he taught between 1908 and 1909 at the Ecole de l'Association Polytechnique des Alpes-Maritimes. A collection of more than 1600 local and French recipes from the "belle-époque". The author was best known for his book "Manuel du restaurateur" (1925). Simple recipes, clearly and briefly explained. Our copy is the fourth corrected, revised and expanded edition; the first edition dates from 1909. Beautifully presented in an amateur binding, very sought after and RARE. Nice copy.
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