Le Cuisinier Durand. Cuisine du Midi et du Nord. Cinquième édition revue, corrigée et augmentée par l'auteur.

Nismes: Chez l'Auteur, Rue Notre-Dame, no. 15, 1845.

Octavo (21.5 x 14 cm.), xvj, [1], 18-430 pages. Table of Chapters. Dictionnaire. Illustrated with a lithographed frontispiece of the chef, and a folding plate depicting the placement of the various menus during service. ~ Fifth revised edition, corrected and augmented by the author. One of the earliest regional cookbooks in the history of French cuisine. A recipe manual with nine hundred thirty-two recipes; includes a glossary of culinary terms and instructions on how to serve at table. Charles Durand (1766-1854), nicknamed "Le Carême de la Cuisine Provençale" (The Careme of Provençal cuisine) became the apostle of Provençal cuisine – a cuisine as of the publication of this book – largely unknown outside its region. He introduced a Nîmes specialty to Paris, la brandade de morue.

Price: $180.00

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