La Cuisine Classique (2 Vols)
Paris, E Dentu, Editeur, Palais-Royal, 1890. Dubois, Urbain & Bernard, Emile. La Cuisine Classique: etudes, pratiques, raisonnees et demonstratives. (15th Ed) E Dentu, Editeur: Paris, 1890. Quarto (305x235mm) qtr bnd brown, gilt lettered calf, green cloth bds 2 vols lxiv,431,[1]pp + [6],507,[7]pp.
Second-hand hardcover
DUBOIS, Urbain [Urbain François (1818-1901)] and BERNARD, Émile (1826-1897)
La Cuisine Classique: études pratiques, raisonnees et démonstratives de l'École Française. Ouvrage, illustré de 80 planches gravées et un frontispiece embrassant dans son cadre toutes les prescriptions théoriques , d'après l'ordre et les principes de la grande cuisine.
Paris : E. Dentu, Editeur, Palais-Royal et chez tous les principaux libraires, 1890. Quinzieme [15th] Edition, first published 1854. Vol I printed by Maison Quantin, L-H May, directeur, Paris, Vol II printed by May & Motteroz, Paris.
Two volumes, quarto (305x235mm) contemporary quarter bound dark brown pebbled morocco, raised bands, six compartments gilt ruled, lettered and decorated, dark green blind ruled cloth boards. marbled endpapers, frontispiece and 80 out of text copper and wood engraved plates: Volume I, lxiv,431,[1]pp; Volume II, [6],507,[7]pp. In French.
Both volumes, hinges and joints solid, owner name in ink to title page, vendor stamp to half title and title page "Vestes de Cuisine. A.Thibaut - Maisonneuve & Duchemin successeurs. 12 rue Coquillière. Paris"; small dampstain to top edges. Volume I, morocco scuffed, boards rubbed and faded, corners bruised, light shelfwear, cloth edges frayed; occasional light foxing, p422 laid in. Volume II, morocco lightly scuffed, boards rubbed and faded, corners bruised, light shelfwear, cloth edges and corners fraying; front free-endpaper small chip, occasional foxing.
His focus on centre-pieces and grand 'pieces montees' continued the fashion established by Carême but took it to new heights. He shared his position in Prussia with his co-author Bernard.
La Cuisine Classique is regarded as the most important of the six significant culinary works written by Dubois and the definitive statement on grand French cuisine in the nineteenth century with eighty striking full page engravings incorporating 100s of designs and almost 4,000 recipes.
A later edition of one of the most important professionally orientated culinary references of the later nineteenth century, this edition opens with an interesting short preface, proud of the constant refinement he had been able to apply to the text but concerned about the state of kitchens 'today' and the future of culinary education and the texts that might be used. A necessary addition to any serious culinary library.
§ This later edition not recorded in OCLC.
§ Feret 42; Oberlé (Fastes) 250; cf Vicaire p.289-290 (earlier editions); cf Bitting p.132; not in Cagle.
Item #8630
Price: $795.00 AUD