Paris: Audot, Libraire-Editeur, 1836. Duodecimo, 480, 24 pages. Styled twentieth edition. Vicaire notes that this extremely popular work has on occasion been misattributed to Mlle. Aglaé Adanson. In 1832, Philadelphia's Carey & Hart published the first American edition, a translation by Eliza Leslie, one of the earliest French cookbooks published in the U.S. A lovely copy, untrimmed, in original printed, paper-covered boards, with a bit of pulling at the hinges.....

A Paris: Chez Emile Babeuf a la Librairie historique et des arts et métiers, rue Saint-Honoré, no. 123, Hôtel d'Aligre, 1822. Octavo, [4], vi, 454 pages. [I], III leaves of plates. Second edition. The original was published in 1815 with the title, Manuel complet d'économie domestique. This 1822 second edition was the first to carry the new title. Cagle incorrectly states that the title was changed with the third edition.....

Paris: Achille Faure Libraire-Editeur, 1866. Duodecimo, 180 pages. FIRST EDITION. A collection of three hundred eleven culinary observations with a calendar. With the ex libris stamp of H.J. Grossi and a bookseller’s stamp to the rear paste down. Little bump to head of spine, otherwise a fine copy in contemporary green buckram. [Vicaire, Bitting (later edition)].

London: Longman, Hurst, Rees, Orme, Brown and Green, 1824. Octavo, xv, 380 pages. First English edition of this important cookbook by "one of the most famous early nineteenth century Paris restaurateurs. ...Beauvilliers stands as the first and most easily recognized example of a restaurateur as a democratization of what had once been an aristocratic privilege." (Spang, The Invention of the Restaurant). André Simon called this book, "at the time of.....

Alexandria, Virginia: Jean Berrard, 1987. Quarto in wrappers, [xiii], 146 pages. FIRST & ONLY EDITION. A cookbook and memoir by a chef who grew up in his family's hotel in the small town of Artemare Haute Savoie and followed in his father's footsteps when his father retired in 1955. The author describes life under Nazi occupation. Berrard's admirers included Simca Beck, Gertrude Stein and Alice B. Toklas. Pen mark roughly.....

Paris: Librarie Delarue, [1850]. Duodecimo, 272, [11] pages, with twenty-five numbered plates (some double-page), plus thirty-two supplemental plates lettered a-z and aa-ff. New edition. Date supplied via OCLC. A lovely small manual for the creation of sugar flowers, a pastime for genteel Victorian women. Some creasing to original printed wrappers at spine, and a bit of paper restoration to corners of wrapper, otherwise fine. In a later chemise and slipcase.....

New York: Pantheon, 1977. Large quarto, 517 pages. First American Edition, second printing. A thorough overview of classic French cooking. While Bocuse is the perhaps the most well-known of the chefs who introduced nouvelle cuisine, his name has come to be synonymous with all of French cuisine. The most prestigious of culinary awards is named after him, and the Culinary Institute of America changed the name of its dining room.....

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. Very good or better in handsome green patterned paper over contemporary dark blue calf, spine decorated. With the bookplate.....

Paris: E. Dentu, 1886. Small octavo, vii, 308 pages. Nouvelle Edition. Later, popular edition of the great classic of gastronomy. Some light foxing internally, End papers age-toned, and a bit brittle. Previous owner's ink inscription to preliminary blank. Publisher's printed tan cloth is edge worn and soiled. Good only. [Bitting 60-61; Cagle 98-102; Simon 253; Vicaire 117-121].

Paris: Furne et Cie, Libraires-Editeurs, 1864. Quarto, 458, [2] pages. Later edition, with the illustrations of Bertall, first issued thus in 1848. "The most famous book ever written about food and man's taste for it." Bertall's illustrations are witty and light handed, and appear here in full page plates as well as within the text. Some light age-toning and foxing throughout. Bound in full vellum with gilt border, and decorations.....

Paris: Librairie Usuelle/Imprimerie de J.A. Boudon, 1836. Octavo (25 x 15.5 cm.), iii, [1], 788 pages. Eleven plates (complete), plus illustrations in the text. Text in two columns. FIRST & ONLY EDITION. An important and thorough encyclopedia of cuisine and kitchen management. The title page continues with a bit of shaped typography in the form of a goblet: "L'explication de tous les termes techniques -- Les divers procédés employés dans.....

Paris: [1953]. One and one half page pen and ink letter (26.5 x 21.5 cm.) on single sheet of pale blue Paul Cushing Child stationery, with ink date stamp ("May 18 1953"), addressed, "USIS. 5 Place de Rome, Marseille (B du Rh)". ~ An early letter from Julia Child, written while she was living in Paris with her husband Paul and working on her first book, the seminal Mastering the.....

New York: Alfred A. Knopf, 1970. Quarto, xxi, 555, liv, [4] pages. FIRST EDITION, first printing of the second volume of Julia Child's classic work, published nine years after the first volume. For this second work, Julia was joined by Simone Beck only. Fore corners of original publisher's cloth slightly bumped, otherwise fine; some rubbing to head and foot of dust jacket spine, and slight age-toning to the red printing.....