Description
GARLIN (Gustave). The modern cook or the secrets of the culinary art. Menus, haute cuisine, pastry, ice cream, galley, etc. Followed by a complete dictionary of technical terms. Second edition. Paris, Garnier frères, 1889. 2 vol. in-4, red half-chagrin, spine with ornate nerves (Binding of the time). I) xliv pp., 278 pp. - II) (4) ff, 357 pp, 60 numbered plates. Second edition, identical to the first published in 1887, of one of the most important and rare treatises on modern cooking. It is "one of the most accurate types of cuisine of the great restaurants of our time" (Vicaire); it contains 5000 titles, 700 observations and 60 plates illustrated with 330 figures. Volume I, lacking the false title. Some foxing. Renewed endpapers. Volume II, autograph signature of the author. Bindings rubbed and stained. Vicaire, 385 - Oberlé, Fastes, 254.
350
GARLIN (Gustave). The modern cook or the secrets of the culinary art. Menus, haute cuisine, pastry, ice cream, galley, etc. Followed by a complete dictionary of technical terms. Second edition. Paris, Garnier frères, 1889. 2 vol. in-4, red half-chagrin, spine with ornate nerves (Binding of the time). I) xliv pp., 278 pp. - II) (4) ff, 357 pp, 60 numbered plates. Second edition, identical to the first published in 1887, of one of the most important and rare treatises on modern cooking. It is "one of the most accurate types of cuisine of the great restaurants of our time" (Vicaire); it contains 5000 titles, 700 observations and 60 plates illustrated with 330 figures. Volume I, lacking the false title. Some foxing. Renewed endpapers. Volume II, autograph signature of the author. Bindings rubbed and stained. Vicaire, 385 - Oberlé, Fastes, 254.
