VIART, Alexandre - FOURET - DELAN - GRIGNON, M. - PIERRHUGUE - Lot 40

VIART, Alexandre - FOURET - DELAN - GRIGNON, M. - PIERRHUGUES: "Le cuisinier royal, dix-neuvième édition augmentée de douze cent articles nouveaux contenant L'art de faire la cuisine, la pâtisserie et tout ce qui concerne l'office, pour toutes les fortunes; Suivie d'une notice complète de tous les vins, par Pierrhugues, sommelier du Roi; d'une distribution des vins par ordre de service par M. Grignon; orné de neuf planches pour le service des tables depuis douze jusqu'à soixante couverts; d'une Table alphabétique de tous les mets, par ordre de service, etc...". Paris, C. Tresse - Gustave Barba, 1844, 19th edition, in-8, half-brown basane, author - title and gilded fleurons on smooth spine, marbled paper boards in shades of brown, period binding, (4) - 616 pp., fine "bible" paper, illustrated with 9 full-page black plates with explanations, representing different table arrangements from twelve to sixty place settings, Publisher's leaf concerning forgeries, Publisher's opinion on this edition, Alphabetical table of contents. A great classic of culinary literature, it went through 32 successive editions, changing titles according to political regimes: initially published in 1806 as Cuisinier impérial, it became "royal" in 1817, "national" in 1852, then "imperial" again in 1854. Viart's name was spelled Viard until 1837! The author (whose date of birth is unknown, but who died in 1834) was a "man of the mouth" and one of the renovators of cuisine. Fouret, former chef to the King of Spain. Délan, from 1831 onwards, enlarged the book with 300 new articles. From the 17th edition onwards, after a long stay in Holland, numerous fish recipes were added. Grignon, one of the first "restaurateurs" in Paris, adds a complete new list of well-known wines. Ref. Oberlé 168 - Vicaire 860. Good condition overall; restoration of spine ends and lower spine cap; a few folds at the corners of a few pages; a few very small traces of black ink; very slight foxing.