Nismes: Chez l'Auteur, Rue Notre-Dame, no. 15, 1845.
Octavo (21.5 x 14 cm.), xvj, , 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.