Paris: Publié par J. Hetzel, 1846.
Octavo, 184, iv pages. Illustrated by Bertall. First edition. A significant work of early nineteenth-century gastronomy, which, though small by comparison, stands alongside Brillat-Savarin and Dumas. The illustrator Bertall was one of the most prolific French illustrators of the nineteenth century, and a pioneering photographer. Small open tear to corner of page 37, with no loss to text, otherwise very good in dark brown half-morocco, with marbled boards. [Cagle 97; Vicaire 115; not in Oberlé].