Royal culinary art and table service guide

Description

Le CUISINIER ROYAL by VIART, FOURET and DELAN, Hommes de bouches. 18th edition, expanded with two hundred new articles by BERNARDI, Food Commissioner. Contains: The art of cooking, pastry and all office matters for all skill levels; complete description of all wines by PIERRHUGUES, King's Sommelier; wine distribution by order of Monsieur GRIGNON; general market table with seasonal information on meat, poultry, fish, game and vegetables of better quality and lower cost; luncheon menus served throughout all seasons; alphabetical table of all dishes in serving order. Decorated with thirteen service plates for tables of twelve to sixty place settings. Paris, Gustave Barba, 1842, octavo, half-vellum binding, 589 pages. Condition: rubbed edges, some foxing, one leaf with long cut but no missing text.