185 - APPERT (François). THE ART OF PRESERVING ALL ANIMAL AND VEGETABLE SUBSTANCES FOR SEVERAL YEARS.

APPERT (François). THE ART OF PRESERVING ALL ANIMAL AND VEGETABLE SUBSTANCES FOR SEVERAL YEARS. Paris: Patris & Cie, 1810. In-8, 32-111-[4] pages, mahogany Bradel half-maroquin, smooth spine (modern binding). VERY RARE FIRST EDITION of one of the greatest discoveries in the food industry. François Appert, a famous confectioner, was the inventor of the canning process and was awarded 12,000 francs by Napoleon for his invention. The book is divided into two parts; the first describes the technical process, while the second offers numerous recipes for preserving foods: soups, vegetables, sauces, fruits, meats… Illustrated with a fold-out plate, engraved in intaglio by N.L. Rousseau, depicting various tools and accessories used for sealing canned goods. Some faint water stains, but otherwise a fine copy with wide margins, bearing Appert’s autograph signature on the back of the half-title page.