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Kitchen The ROYAL COOK by Viart 1842

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VIART, André (Viard) – FOURET – DELAN
The ROYAL COOK by VIART, Fouret and Délan, Hommes de bouches. 18th edition increased by two hundred new articles by BERNARDI, Food Officer. Containing: The Art of Cooking, Pastry, and everything relating to the Office, for all fortunes; a complete notice of all the Wines, by PIERRHUGUES, sommelier to the King; a distribution of wines by order of service, by Mr. GRIGNON; a general market table, indicating the seasons when meat, poultry, fish, game and vegetables are of better quality and cheaper; Lunch menus, served ambiguously, in all seasons; an alphabetical table of all dishes, in order of service. Decorated with thirteen boards for serving tables from twelve to sixty place settings, etc., etc., etc.

Paris, Gustave Barba, 1842, in 8°, half-vellum binding, 589 pp., rubbed edges, some foxing , one sheet with a long cut without missing.

 
The ROYAL COOK by VIART, Fouret and Délan, Hommes de bouches. 18th edition increased by two hundred new articles by BERNARDI, Food Officer. Containing: The Art of Cooking, Pastry, and everything relating to the Office, for all fortunes; a complete notice of all the Wines, by PIERRHUGUES, sommelier to the King; a distribution of wines by order of service, by Mr. GRIGNON; a general market table, indicating the seasons when meat, poultry, fish, game and vegetables are of better quality and cheaper; Lunch menus, served ambiguously, in all seasons; an alphabetical table of all dishes, in order of service. Decorated with thirteen boards for serving tables from twelve to sixty place settings, etc., etc., etc. Paris, Gustave Barba, 1842, in 8°, half-vellum binding, 589 pp., rubbed edges, some foxi