BOOKS, 3 volumes. Classics of Gastronomy 1811-1828.

Antoine Beauvilliers:

L'Art du Cuisinier. 1-2. Paris, chez Pillet aine et Chez Colnet, 1814. 8vo. 19,5 x 12,5 cms. xii + 388; + [iv] + 372 pp. + 9 folding plates in which are diagrammatically illustrated table arrangements; copper-engraved vignettes to title pages (depicting men at work in a large kitchen). Author's signature in bottom-left of title page. Old cloth with surface wear, internally very foxed throughout, occasional stains and old annotations. Plates waterstained. Bookplate: Samling Vilgon Gastronomica. First edition of Beauvilliers' 2-volume guide to the art of cooking and serving food, a classic of gastronomic literature. Antoine Beauvilliers (1754-1817) is considered the first great restaurateur in Paris, opening La Grande Taverne de Londres under in the Palais-Royal in 1786.

[With:]

William August Henderson:

The housekeeper's instructor; or, universal family-cook; being a full and clear display of the art of cookery in all its branches. The seventeenth edition. Printed for Thomas Kelly, [1811, according to Vicaire]. 8vo. 20,8 x 13 cms. 464 pp. + engraved frontispiece and 11 engraved plates. Full calf, worn, restored and rebacked, ticket of "H. Lewer / bookbinder / Pimlico", bookplates of Mrs Shoesmith (gilt-stamped on leather) and of Samling Vilgon Gastronomica. Somewhat worn and rather heavily foxed throughout, occasional soiling of some pages including plates.

[With:]

Antonin Carême:

Le Cuisinier Parisien, ou L'Art de la Cuisine Francaise au XIXe siecle. Paris, chez L'Auteur, 1828. 8vo. 20,3 x 12,5 cms. 422 pp. + 25 plates (24 folding) incl. title (called "frontispiece" in the text, and described on p. 45f.) Later half calf. Somewhat foxed, some small glue stains to endleaves. Bookplate: Samling Vilgon Gastronomica.

See text.