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231 - De Lune, Pierre. *Le nouveau cuisinier, or A Treatise on the True Method for Preparing All Kinds of Meats, Game, Poultry, and Fish—Both Sea and Freshwater—According to the Four Seasons of the Year*. Paris: David, 1660. Rare cookbook containing over a thousand recipes
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De Lune, Pierre. *Le nouveau cuisinier, or A Treatise on the True Method for Preparing All Kinds of Meats, Game, Poultry, and Fish—Both Sea and Freshwater—According to the Four Seasons of the Year*. Paris: David, 1660. Rare cookbook containing over a thousand recipes De Lune, Pierre. *Le nouveau cuisinier, or A Treatise on the True Method for Preparing All Kinds of Meats, Game, Poultry, and Fish—Both Saltwater and Freshwater—According to the Four Seasons of the Year*. Paris, David, 1660. In octavo (170 x 110 mm); [8], 364, [36] pages. Soft parchment binding (modern endpapers). Pierre de Lune was one of the leading figures in seventeenth-century French cuisine, associated with the development of nouvelle cuisine. Having previously served the Duke of Rohan and the Duchess of Orléans, he may have subsequently worked independently for prominent aristocratic families, as suggested by the dedication to Jacques Amelot de Mauregard. His cookbook, which contains over a thousand recipes, was first published in 1656. Rare cookbook containing over a thousand recipes
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Books, manuscripts, and autographsAuction house
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