Paris: L'Edition d'Art H. Piazza, 1933.
Quarto, 444 pages. Illustrated with designs and ornaments by Pierre Courtois. First edition. Nignon was chef to the Tsar and to the Austrian Emperor before cooking at the grand Parisian Restaurant Larue. This is one of the great expressions of French cooking between the wars. In original taupe wrappers, printed in black, green and silver, with a bit of wear and a stain to head of spine. A tiny bit of foxing to early and late pages, otherwise very good. [Bitting, page 273; Cagle 363; Oberle 279; Schraemli 247].