[GASTRONOMY]. Manuel de cuisine ou l'art d'irriter la gueule - Lot 85

[GASTRONOMY]. Manuel de cuisine ou l'art d'irriter la gueule. Par une société des gens de bouche. Metz, M. B. Antoine, 1811. In-8, olive half-basin, smooth spine decorated with gilt fillets, covers pebbled. 428 pages. Binding rubbed with small leather chips, edges and corners slightly dulled, endpapers browned, first fifteen leaves creased at upper right corner, one wet spot, scattered foxing. Very rare first edition. This primer for gourmets lists the finest ingredients and suggests several recipes for preparing and seasoning each one. Readers will be introduced to the preparation of cream in deer horn jelly, beef miroton and eggs à la tripe. A veritable gourmet encyclopedia attributed to Nicolas-François-Gabriel Hennequin, vicomte de Curel et de Fernel, who signs here on behalf of a Société des gens de bouche. The title, probably too plebeian in tone, turned buyers off, and this edition met with little success. success. In 1836, the unsold copies were put back on sale under a new title, "Le Nouveau cuisinierroyal", under the name of M. Bauvillier, with a frontispiece and plates. This new version was a huge success, and was reprinted several times. As a result, "Le Nouveau cuisinier royal" became a must-have ornament for bourgeois kitchens. Binding rubbed, inside fresh. A must-have edition for all gastronomy enthusiasts.