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Viart (c'est-à-dire A. Viard) et Foret. Le cuisinier royal. Dix-huitième éd. Paris, Barba, 1842. Avec 9 illustrations en pleine page. 4 feuillets, 616 p. Reliure en demi-cuir d'époque avec rubans et galons. Cf. Vicaire 860. - Publié pour la première fois en 1806, il a longtemps été considéré comme le meilleur livre de cuisine français. - Par endroits, quelques légères taches. Ex-libris. - ╔Accompagné de : Jourdan-Lecointe╗ Le cuisinier des cuisiniers. Dix-septième éd. Paris, Magnin 1863.
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