L'Art du bien manger suivi de l art de choisir les vins et de les servir à table et d un chapitre spécial, orné de figures explicatives sur le découpage puis les Aphorismes de Brillat-Savarin en 20 compositions hors texte de A. Robida. Préface d André Theuriet.

Paris: Librarie Nilsson, [1903].

Short, squat octavo, 914 pages. Later edition. Illustrated by Robida. Considered by some to contain the first documentation of a recipe for coq au vin. Priscilla Ferguson discusses this book as an example of Culinary Republicanism, a patriotic recognition of the diversity of parts, and yet the assembly into a whole. She points out that Alsace and part of Lorraine had been ceded to the Germans in 1870, and that the author includes over 30 pages dedicated to the foods of Lorraine (the author's homeland). Pages browned and near brittle, hinges pulled. In publisher's black and gold printed red cloth, worn and soiled, and with the rear hinge started.

Price: $150.00