Le CUISINIER ROYAL, ou L'Art de Faire la Cuisine et La. Patisserie, Pour Toutes Les Fortunes; Avec la manière de servir une Table depuis vingt jusqu's soixante Couverts. Neuvième Édition

Paris: Chez Barba, 1817. Hardcover. Contemporary tree calf, spine ruled and decorated in gilt, brown morocco label. Very good. 485 pages. 21 x 13 cm. Le Cuisiner Royal is a renowned French cookbook originally published as Le Cusinier Impérial in 1806. The book's title changed to reflect political regime changes in France: 1806 during Napoleon's rule, 1817 after the restoration of the Bourbons. This culinary encyclopedia was an essential reference work for French professional chefs throughout the 19th century. This revised edition was expanded with 150 new articles covering a wide range of culinary topics, including: The art of cooking and pastry-making for all budgets and Instructions on how to serve tables from 20 to 60 place settings. Text in French. Annotated in pencil and pen on front and back free end papers. Bookplate of the house Leaton Knolls and Westbury. Marbled end papers. Light toning to end papers and very light foxing to the interior. Front hinge cracked but holding. [CAGLE 434] [BITTING 478] [VICAIRE 860] (Inventory #: 4567)