French Cuisine

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1.
La Cuisiniere de la Campagne et de la Ville, ou Nouvelle Cuisine Economique; Contenant : table des mets selon l'ordre du service... Vingtieme édition, corrigée et augmentée.
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... (Item #4766)
Price: $400.00
La Cuisiniere de la Campagne et de la Ville, ou Nouvelle Cuisine Economique; Contenant : table des mets selon l'ordre du service... Vingtieme édition, corrigée et augmentée. A. L. -E, Louis-Eustache Audot.
2.
De Par le Roy en l’assemblée de la police d’Angers tenue au Parquet de l’Audience de la Prevosté du-dit lieu le Lundy. Jullet 1689.
[Angers]: 1689. Broadside, (). First edition. This royal proclamation regulates the prices bakers can charge for different varieties of bread in Angers in proportion to the cost of wheat and rye, perhaps as a result of the economic pressures of the beginning of the Nine Years’ War. Includes regulation of meat prices, and a promise that price regulations will be considered the next Thursday for woodcutters and coopers. These regulations... (Item #5522)
Price: $750.00
De Par le Roy en l’assemblée de la police d’Angers tenue au Parquet de l’Audience de la Prevosté du-dit lieu le Lundy. Jullet 1689. Acts & Ordinances: Bread.
3.
L'art du Cuisinier Parisien, ou, Manuel complet d'économie domestique: contenant la cuisine, la charcuterie, la grosse patisserie, et la patisserie fine, l'office dans toutes ses branches, la cuisine des malades, les remèdes urgens que'on doit administrer en attendant le médecin, dans les cas d'empoisonnemens par les champignons, le vert-de-gris, les moules, etc., contre l'asphyxie, les brûlures, les indigestions, etc., les propriétés diététiques des substances alimentaires : les procédés les plus sûrs pour la conservation des viandes, des fruits, des légumes, des oeufs, etc., : la conduite de la cave : un recueil de recettes choisies sur toutes les branches de l'économie domestique : enfin la description et l'usage des fourneaux et ustensiles économiques récemment introduits dans les cuisines : avec quatre planches.
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... (Item #4758)
Price: $450.00
L'art du Cuisinier Parisien, ou, Manuel complet d'économie domestique: contenant la cuisine, la charcuterie, la grosse patisserie, et la patisserie fine, l'office dans toutes ses branches, la cuisine des malades, les remèdes urgens que'on doit administrer en attendant le médecin, dans les cas d'empoisonnemens par les champignons, le vert-de-gris, les moules, etc., contre l'asphyxie, les brûlures, les indigestions, etc., les propriétés diététiques des substances alimentaires : les procédés les plus sûrs pour la conservation des viandes, des fruits, des légumes, des oeufs, etc., : la conduite de la cave : un recueil de recettes choisies sur toutes les branches de l'économie domestique : enfin la description et l'usage des fourneaux et ustensiles économiques récemment introduits dans les cuisines : avec quatre planches. B. Albert.
4.
L'art d'accommoder les restes dédié aux petites fortunes, par un gastronome émérite.
Paris: Achille Faure Libraire-Editeur, 1866. Duodecimo, 180 pages. First edition. A collection of 311 culinary observations, with a culinary 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)]. (Item #1646)
Price: $350.00
L'art d'accommoder les restes dédié aux petites fortunes, par un gastronome émérite. Anonymous.
5.
The Art of French Cookery.
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... (Item #3114)
Price: $1,000.00
6.
Oeuvres de Berchoux. La Gastronomie, Poeme, suivi de poemes fugitives. Nouvelle edition, revue, corrigee et augmentee...
Paris: L.G. Michaud, Libraire-Editeur, 1829. Four volumes in two. Duodecimo, 226+210+216+216 pages. With four frontispiece engravings. A handsome early collection of the works of Berchoux, who is attributed with having popularized the word "gastronomy" with the first poem of this collection. Quarter green calf bindings, with gilt titled and decorated spines. Spines darkened, and some rubbing and edgewear to the boards, otherwise very good. Lord Westbury's copies, with his bookplate... (Item #2395)
Price: $350.00
7.
Be Our Guest.
Alexandria, Virginia: Jean Berrard, 1987. Quarto in wrappers, [xiii], 146 pages. First and 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... (Item #6086)
Price: $75.00
Be Our Guest. Jean Berrard.
8.
Art De Confectionner Les Fleurs Artificielles; Nouvelle edition orne de figures et dediee aux Dames.
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... (Item #4901)
Price: $350.00
9.
Paul Bocuse's French Cooking.
New York: Pantheon, 1977. Large quarto, 517 pages. First American Edition. A thorough overview of 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 from Escoffier to... (Item #4743)
Price: $250.00
10.
Paul Bocuse's French Cooking.
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... (Item #4744)
Price: $120.00
11.
Paris a Table.
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... (Item #3741)
Price: $450.00
12.
Paris a Table.
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... (Item #4927)
Price: $450.00
13.
Physiologie du gout, ou meditation de gastronomie transcendante; ouvrage theorique, historique et a l'ordre du jour, dedie aux gastronomie parisiens.
Paris: Sautelet et Cie. 1826. Two volumes, octavo, xiv, 390 & 449 pages. contemporary quarter calf and marbled boards Light wear at extremities, otherwise in very good condition. First edition of the most famous treatise on gastronomy. The Physiology of Taste was published in an edition of 500 copies, appearing only two months after the author's death. The book is a comprehensive philosophy of the palate and of the table... (Item #2363)
Price: $11,000.00
Physiologie du gout, ou meditation de gastronomie transcendante; ouvrage theorique, historique et a l'ordre du jour, dedie aux gastronomie parisiens. Jean Anthelme Brillat-Savarin.
14.
Physiologie Du Goût Ou Méditations De Gastronomie Transcendante Ouvrage théorique, historique, et à l’ordre du jour Dédié Aux Gastronomes Parisiens. Nouvelle édition précédée d’une notice.
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]. (Item #4768)
Price: $150.00
15.
Physiologie du Goût, ou Méditations de Gastronomie Transcendante ouvrage théorique, historique et à l'ordre du jour, dédié aux gastronomes parisiens par Brillat-Savarin.
Paris: Charpentier, Libraire-Éditeur, 1865. Small octavo, xii, 525, (3) pages. With additional gastronomic texts by Balzac, Berchoux, and others. A later printing of the 1853 Charpentier edition. Internally clean and tight, marbled endpapers. Previous owner's name inked to half-title. Marbled boards over half-morocco, compartmented spine, with gilt-titled labels. light wear to edges, otherwise near very good. [Vicaire, page 118; this edition not in Cagle, Bitting or Oberlé]. (Item #4883)
Price: $250.00
16.
The Physiologie du Gout... Illustrée par Bertall, Précédee d'une notice biographique par Alp. Karr. Dessins de Bertall.
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... (Item #4882)
Price: $500.00
17.
Groumandugi. Réflexions et souvenirs d'un gourmand Provençal.
Marseille: chez l’auteur, 1944-1949. Large quarto, xvii, 197 pages. 35 cm. Illustrations by Louis Jou. First edition. One of 1000 numbered copies on Auvergne pur chiffon made by Richard de Bas. One of the great works of Provencal cookery, from the great chef Maurice Brun of Marseille. An elaborate production, with signatures sewn, but unattached to the colorful printed wrappers. Decorated chemise somewhat worn, a bit of very light foxing... (Item #4757)
Price: $900.00
18.
Dictionnaire de cuisine et d' économie ménagère, à l'usage des maitres et maitresses de maison, fermiers, maitre d' hotel, chefs de cuisine, chefs d' office, restaurateurs, pâtissiers, marchands de comestible, confiseurs, distillateurs, etc.
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... (Item #4751)
Price: $750.00
19.
The Home Book of French Cookery.
New York: Doubleday & Company, Inc. 1950. Small octavo, 278 pages. First edition. A recipe book of traditional French cooking, from the French wife of the British consul in Calais. The recipes are distinctly northern French. Fine in a slightly sun faded dust jacket. (Item #2762)
Price: $70.00
The Home Book of French Cookery. Mme. Germaine Carter.
20.
Le Vin. Procédés Modernes, de Préparation, d'Amélioration et de Conservation. Septieme Edition, Revue et Corrigee.
Paris: Librairie Hachette, 1925. Small octavo, 248 pages + ads. Illustrated. Small technical manual of wine production, with images in text of winemaking equipment of the era. Some age toning to the text block, otherwise near very good, in printed gray paper covered boards, over green cloth spine with paper label. Some general rubbing and wear, otherwise near very good. (Item #3784)
Price: $45.00
21.
Autograph Letter Signed ("Julia Child"), to Mr. Fairbanks.
Paris: 16 May [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... (Item #6718)
Price: $3,500.00
Autograph Letter Signed ("Julia Child"), to Mr. Fairbanks. Julia Child.
22.
From Julia Child's Kitchen.
London: Jonathan Cape Limited, 1978. Thick large octavo, 640 pages. First British Edition. A useful guide to more precise cooking, filled with recipes which are supplemented with advice on buying the ingredients, storing the foods, and making the most of your cooking. A very good or better, nice clean and tight copy of the unusual British first edition, in a clipped dust jacket, with a neat closed tear to the... (Item #3163)
Price: $350.00
From Julia Child's Kitchen. Julia Child.
23.
Mastering the Art of French Cooking (vol. 2 only).
New York: Alfred A. Knopf, 1970. Quarto, 555, liv 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. The book is in very good condition, in original publisher's cloth. The dust jacket has some age-toning to the spine and rear panel as well, red-titling to spine now... (Item #5219)
Price: $150.00
Mastering the Art of French Cooking (vol. 2 only). Julia Child, Simone Beck.
24.
Mastering the Art of French Cooking (Volume 2 only, signed).
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... (Item #6031)
Price: $750.00
Mastering the Art of French Cooking (Volume 2 only, signed). Julia Child, Simone Beck.
25.
Mastering the Art of French Cooking (Volumes 1 & 2, both signed).
New York: Alfred A. Knopf, 1966. Quarto, 684 + xxxii pages & 555 + liv pages. First edition, twelfth printing and first edition, third printing respectively. Both volumes of the great classic, each signed by both Paul and Julia Child. The first volume a fine copy in a very near fine dust jacket, with just a touch of edgewear and soiling. The second volume with a touch of tape residue... (Item #2307)
Price: $2,500.00
Mastering the Art of French Cooking (Volumes 1 & 2, both signed). Julia Child, Louisette Betholle, Simone Beck.


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