Paris: by the author and J. Meynial, .
Small quarto, 333 pages. First edition, trade issue on verge antique. 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. Bound in a drab brown cloth, with leather spine label, original wrappers bound in. Inscribed by the author on a front preliminary, "a Monsieur William Brewster, Respecteux hommages de l'auteur, E. Nignon". [Oberlé 277; Cagle cites the second edition of 1930 only].