Paris: Chez l'Auteur et chez Lapina, Editeur, 1930.
Small quarto, 333 pages. Illustrated. Second, revised edition, with a new introduction by the original dedicatee, Robert de Flers. One of 2000 copies on verge, from a total of 2150 copies. A "remarquable livre de recettes." (Oberlé. Le Fastes de Bacchus et de Comus). Nignon was chef to the Tsar, and to the Austrian Emperor, before cooking at the grand Parisian Restaurant Larue. His cookbook is filled not just with recipes redolent of the finest French cooking, but also many historical culinary anecdotes. In original salmon-colored wrappers with an art-deco design in black and gold. A bit of sunning and one small closed tear to the foot of the spine, otherwise fine. Inscribed by the author to Newport, R.I. resident Andrew Chalmers Wilson. [Oberlé 277; Cagle cites this second edition of 1930 only].