Null [Cuisine - Gastronomie] - Set of 7 books. 1 - Desnoiresterres, (Gustave) - …
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[Cuisine - Gastronomie] - Set of 7 books. 1 - Desnoiresterres, (Gustave) - Grimod de La Reyniere et son groupe, d'après des documents entièrement inédits. 1877. 2 - Nicolardot, (Louis) - Histoire de la table. Gastronomic curiosities from all times and all countries. 1868. Worn from use. 3 - Curnonsky - La table et l'amour. Nouveau traité des excitants modernes. 4 - James de Coquet - Lettre aux gourmets. 1978. 5 - Le Hir, (Jean) - Poèmes gourmands de France et de Normandie en côtes, plaines et bocages. 6 - Brillat-Savarin - De la gastronomie, suivie d'Histoires gastronomiques.1926. 7 - James de Coquet - Propos de table. 1964. Autograph signed letter from the author.Good condition.

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[Cuisine - Gastronomie] - Set of 7 books. 1 - Desnoiresterres, (Gustave) - Grimod de La Reyniere et son groupe, d'après des documents entièrement inédits. 1877. 2 - Nicolardot, (Louis) - Histoire de la table. Gastronomic curiosities from all times and all countries. 1868. Worn from use. 3 - Curnonsky - La table et l'amour. Nouveau traité des excitants modernes. 4 - James de Coquet - Lettre aux gourmets. 1978. 5 - Le Hir, (Jean) - Poèmes gourmands de France et de Normandie en côtes, plaines et bocages. 6 - Brillat-Savarin - De la gastronomie, suivie d'Histoires gastronomiques.1926. 7 - James de Coquet - Propos de table. 1964. Autograph signed letter from the author.Good condition.

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A collection of three works on gastronomy: URBAIN-DUBOIS: La cuisine d'aujourd'hui. 220 drawings, including 40 engraved plates. Service des déjeuners, plus de 300 manières de préparer les oeufs, Service des dîners. Twelfth edition, carefully corrected, with numerous additions. Paris, Flammarion, s.d (Circa 1920). One volume. 17.5 by 24 cm. (8)-800-XXVI pages. Publisher's full red percaline, cold decorated boards. Excellent condition, except for a slightly creased spine. Numerous illustrations in the text, some full-page. With [BARTHELEMY et DISTEL]: La Cuisine et la pâtisserie expliquées du Cordon bleu. Work divided into two parts: the first is a study of the fundamental basics of cooking and pastry-making, food substances and all culinary operations involving the preparation of dishes; the second is a complete collection of recipes for cooking, pastry-making, confectionery, ice-creams, jams, syrups, etc., methodically classified according to the rule of menus; plus a nomenclature of menus for each month of the year. Paris, Bibl. du Journal "Le Cordon-Bleu", (circa 1910). One volume. 17.5 by 26.5 cm. 742-(2)-XVI pages. Vintage carmine half-basane. Rubbing to binding, very good condition inside. Numerous illustrations in the text. With CORDON BLEU. Collection of issues from 536 to 595 (October 1, 1906 to March 15, 1909). Our collection includes the following issues: 536; 549; 551; 552; 553; 557; 559; 560; 563; 565; 589; 575; 583; 595. Numerous illustrations in the text, various advertisements. Full contemporary cloth. Copy in very good condition (one stain on two pages).