SUZANNE, Alfred - ( TANTET, Gérard - FROMENT ): English and - Lot 226

Lot 226
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SUZANNE, Alfred - ( TANTET, Gérard - FROMENT ): English and - Lot 226
SUZANNE, Alfred - ( TANTET, Gérard - FROMENT ): English and American cuisine and pastry. Treaty of the food in England and in America. Paris, éd. L'Art Culinaire et chez l'Auteur, 1894, ORIGINAL EDITION, in-8, half burgundy morocco, spine decorated, author and title gilt on spine with 5 nerves, burgundy percaline boards with cold filets, period binding, 460 - (1) pp, publisher's catalog at the end of the volume (10 pp.), frontispiece "A la cuisine" after the painting by BERGERET at the 1898 salon, numerous drawings in black in and out of the text by Gérard TANTET and FROMENT, endpapers and banners, preface, numerous menus including the one for the Souper de l'Oiseau. Menus including that of the Ball Supper for 800 place settings served by Mr. J. Corblet at Mr. Bischoffsheim's in London, Table of contents (with for some recipes the title in French and in English). This "treatise on food in England from a practical, theoretical, anecdotal and descriptive point of view" first appeared in 1894 and was originally intended for Alfred Suzanne's colleagues - "French cooks scattered throughout the United Kingdom and its colonies" - to make their task easier. It offers recipes, practical knowledge and anecdotes, from breakfast to dinner. Each chapter explores a theme (soups, eggs and vegetables, shellfish, poultry and game, drinks, pastries, sandwiches...) and allows us to learn more about the British gastronomy of the time, its culinary preferences and habits with, for example, the traditional lunches and five o'clock. We discover in this treatise that England at the end of the nineteenth century had a strong identity, gourmet cuisine and rich in quality products. Alfred Suzanne also introduces us to the cuisine of London's working-class neighborhoods and to regional gastronomic traditions. Among the many recipes in this book, we will note the classic cheese cake, muffins, buns, pudding, porridge, sandwiches, fried eggs and scones, and the more bizarre roasted swan, crow's pie or reindeer tongues. So British! The author was head chef of the Duke of Bedford's kitchens and collaborated with Auguste Escoffier in the writing of his "Culinary Guide". A great classic of culinary literature. VERY RARE. Very good condition of the binding and paper; very small ink stains on the body edge; some very small scattered freckles.
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