GARLIN, Gustave: "Le cuisinier moderne ou les secrets de l'a - Lot 26

GARLIN, Gustave: "Le cuisinier moderne ou les secrets de l'art culinaire. Menus, haute cuisine, pâtisserie, glaces, office followed by a complete dictionary of technical terms. Complete in 2 volumes" Paris, éd. Garnier Frères, 1889, second edition, revised, corrected and enlarged by the author two years after the first edition of 1887, 2 vol. gd. in-4, full black cloth boards, author, title and tomaison gilded on dark green morocco title-piece, contemporary binding, XLIV - 292 - (2) - 368 - (2) pp, revised, corrected and enlarged edition, illustrated with 60 plates and 330 engraved drawings by Blitz, including 5000 titles and 700 observations, both copies signed by the author, preface, summary table of the work's divisions, table of plates, two-column text, complete with serpents in front of the hors-texte engravings, table of plates, table of contents. This treatise on modern cooking is one of the rarest and most accurate of its time. The author (November 21, 1838 - December 1, 1923) was one of the greatest cooks of the 19th century. He began his career as an apprentice in his father's restaurant in Paris, before making his mark in the embassies and grand houses of Paris. Our copy is the second edition, revised, corrected and enlarged by Garlin himself, two years after the first edition of 1887. In 1891, he helped found the Ecole Professionnelle de Cuisine on rue Bonaparte in Paris's 5th arrondissement. Uncommon. Very good condition; the cloth is very slightly faded; the paper is in very good condition despite a few small scattered foxings.