PLUMEREY, Armand - CARÊME, Antonin: "L'art de la cuisine fra - Lot 38

Lot n° 38
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350 - 500 EUR
PLUMEREY, Armand - CARÊME, Antonin: "L'art de la cuisine fra - Lot 38
PLUMEREY, Armand - CARÊME, Antonin: "L'art de la cuisine française au XIXe siècle, traité des entrées chaudes, des rots en gras et en maigre, des entremets de légumes, entremets sucrés et autres. Tome 4 and 5 following Carême's 3 volumes with the same title + Le cuisinier parisien, ou l'art de la cuisine française au dix-neuvième siècle, traité élémentaire et pratique des entrées froides, des socles, et de l'entremets de sucré suivi d'observation utiles aux progrès de ces deux parties de la cuisine moderne par Antonin Carême. 3 tomes en 2 volumes." Paris, éd. Dentu, 1843 - 1844 - 1842 (3rd ed.), 2 vols. in-8, dark brown half-chagrin boards, marbled paper boards, gilded fillets, author and title on smooth spine, contemporary binding, XXXv - (1 bl.) - 425 - (3) + XXXV - (1 bl.) - 539 - (3) + XVI - 408 pp, frontispiece by Armand Plumerey, 1 full-page engraving for the treatise on hot entries, vocabulary of technical terms used in both volumes, preliminary remarks, table of contents comprising 18 chapters, Errata; frontispiece by Armand Plumerey, dissertation on ancient and modern French cuisine and on culinary artists (with note), vocabulary of technical terms used in both volumes, table of contents (from chapter 19 to chapter 45), Errata + title page frontispiece illustrated by Antonin Carême, XVI - 408 pp., 25 fold-out plates with plate no. 9 in duplicate, 3rd edition of 1842, revised, corrected and enlarged, A la mémoire de M. Laguipière, notice by Jules Janin, foreword to the second edition, remarks and observations on my French Maître-d'hôtel, table of chapters and summaries. Here are the last two volumes of L'art de la cuisine française au XIXe siècle, begun by Antonin Carême and finished by his disciple Armand Plumerey, and the indispensable "end" of Carême's great experiment, combining "le cuisinier parisien", which deals with cold starters, plinths and sweet entremets, with the previous 5 volumes. These three volumes form a complete and coherent whole! Complete with all plates. RARE. The bindings are worn but not missing; there is scattered soiling and foxing, but the whole is RARE.
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