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219 - GARLIN (Gustave). *The Modern Cook, or The Secrets of the Culinary Arts*, followed by a comprehensive dictionary of technical terms.
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GARLIN (Gustave). *The Modern Cook, or The Secrets of the Culinary Arts*, followed by a comprehensive dictionary of technical terms. Paris, Garnier, 1887. 2 volumes in-4°, 44–278 and 8–357 pages, red half-shagreen, decorated ribbed spine (contemporary binding). FIRST EDITION of this important guide, illustrated with 60 plates containing 330 drawings. It features 5,000 recipes and 700 notes written by the famous chef from Tonnerre. Vicaire notes that this treatise will remain one of the most accurate accounts of the cuisine served in the great restaurants of the era. A few foxing spots and minor flaws.
Auction details
Antique and Modern Books - Regionalism and the Nobility of the Ain - Coffee-Table Books by Louis Jou - Gastronomy and Wine StudiesAuction house
De Baecque et Associés +33 1 58 40 82 92 lyon@debaecque.frDelivery is optional. You can use the carrier of your choice. The stated price does not include the lot price or the auction house fees.