Paris: Chez Guillyn, 1775.
Duodecimo, xxiv, 528 pages. 7th edition. The author of one of the most widely distributed and influential cookbooks of the 18th century remains a mystery. "The first book to appear in France directed specifically to female cooks was Menon’s Cuisinière Bourgeoise." (Barbara Wheaton, Savoring the Past, page 98). Changes in techniques and also in the overall flavor profiles of the food were changing. "In the hundred years since La Varenne, the advances made in drafting recipes were considerable. Menon’s instructions are detailed and he has a wide variety of technical terms such as braiser and blanchir at his command. A recipe is no longer a sketchy expression of ideas but is well on its way to the precise blueprint we expect today" (Willan, Great Cooks and their Recipes, page 90). "Menon, in the generation before the French Revolution, was relatively sparing in his use of spices other than nutmeg, pepper and ginger, in line with the taste of the times, and he did give a minimum of indications, a feature which makes his book remarkably modern" (Toussaint-Samat, History of Food, page 535). Some light foxing throughout, otherwise very near fine, and untrimmed, in publisher's original boards with paper spine label (now faded). Bit of abrasion to spine edges. Overall a remarkable copy, in original state. With the bookplate of the Sontheimer Foundation. Carl Sontheimer was a culinary book collector and the inventor of the Cuisinart. [Bitting page 320; Cagle 336; Oberlé 119; Simon 1038-39; Vicaire 325-38].