Classic French culinary guide with wine service

Description

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. Paris, Gustave Barba, 1842, octavo format, half-vellum binding, 589 pages. Condition: rubbed edges, some foxing, one sheet with a long cut without missing.