ROBERT: La grande cuisine simplifiée, art de la cuisine nouv - Lot 209

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  3. ROBERT: La grande cuisine simplifiée, art de la cuisine nouv - Lot 209
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ROBERT: La grande cuisine simplifiée, art de la cuisine nouv - Lot 209
ROBERT: La grande cuisine simplifiée, art de la cuisine nouvelle mise à la poetée de toutes les fortunes suivie de la charcuterie, de la pâtisserie, de l'office, des conserves et des légumes et précédé d'un dictionnaire du cuisinier. Paris, ed. Audot, publisher of the "bon jardinier", 1845, ORIGINAL EDITION, large in-8, half black morocco with corners, green and yellow marbled paper boards, cold separation nets, garland, fleurons, author and title gilded on spine with 5 nerves, period binding restored, a part of the original cover is preserved (the decoration of the first one is cut out and stuck on the first guard; the fourth is glued on the last endpaper), XXX - (10) - 405 - (3) pp., including 2 pp. of the publisher's catalog, strong paper, illustrated with 52 figures in and out of the text, including 10 plates of table plans with explanations, Preface, Dictionnaire du cuisinier, Eau de Seltz, table of contents, Errata, 2 stamps of J. Dupont et Malgat on the pre-title prage and on the title page, The author, (PC) Robert was an officer of mouth of the ministries of the Interior and the Navy, of the Count of Saint-Aulaire, ambassador of France in England. He was also the owner and chef of a famous restaurant in the forest of Romainville, "le Tourne-bride". After having "attacked" with the meats but also the game, the poultries we pass to the delicatessen. From fresh water fish to sea fish and also vegetables and for the service, sweet dishes and pastries. We do not forget the "small" alcohols. A chapter on the use of seltzer. The dictionary of cooking terms is followed by table service plans. A great cookbook from the middle of the 19th century. The author, (PC) Robert, was a catering officer for the Ministries of the Interior and the Navy, for the Count of Saint-Aulaire, French ambassador to England. He was also the owner and chef of a famous restaurant in the forest of Romainville, "le Tourne-bride". After having "attacked" with the meats but also the game, the poultries we pass to the delicatessen. From fresh water fish to sea fish and also vegetables and for the service, sweet dishes and pastries. We do not forget the "small" alcohols. A chapter on the use of seltzer. The dictionary of cooking terms is followed by table service plans. A great cookbook from the middle of the 19th century! It was often "forgotten" in the big bibliographies or misjudged! It has become very RESEARCHED and RARE. 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. Good condition of the binding despite some spotting on the spine of the binding; numerous scattered foxing sometimes important; small lack to the guard on which is glued the "decoration" of the original cover.
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