Antoine-Alexis Cadet de Vaux - De la gélatine des os et de son bouillon. Précédée de considérations sur le vice du régime - 1818
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Selected by Zena Chiara Masud
Holds a master’s degree in bibliography, with seven years of experience specialising in incunabula and Arabic manuscripts.
Estimate € 650 - € 800
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Description from the seller
Rare original edition of this historical and culinary treatise dedicated to bone broth, written by Antoine-Alexis Cadet de Vaux, a French pharmacist and chemist (1743–1828).
Work dedicated to the Duke of Berry. It includes a brief historical overview of the adoption of bone broth, a study of the substance of bones, a popular instruction, methods for making bone broth, information on domestic economy broth, on the residue of bones, and on gelatin extracted from bone substance.
Paperback, under a protective cover, manuscript title on the back. In very good condition. Corned cover and half-title. Some scattered foxing. Interior well preserved overall. Good copy, somewhat rare.
Antoine-Alexis Cadet de Vaux first ran a pharmacy, then left it to pursue scientific and philanthropic research. He mainly focused, in collaboration with Antoine Parmentier, on experiments and publications related to public health, wine cultivation, and economical foods. He was a friend of Benjamin Franklin during his stay in France as the United States' ambassador.
Health Inspector, he was responsible for the sanitation of prisons and hospitals, privies, and even the removal of cemeteries in Paris.
Antoine-Alexis Cadet de Vaux
Gelatin from bones and its broth, preceded by considerations on the vice of the dietary habits of the populous classes...
Paris, L. Colas fils, 1818
In-12 (18 x 10.5 cm); 102 pages
Seller's Story
We are looking for old books for our bibliophile customers. We currently have a strong demand on the web.
On-site withdrawals are only from MONDAY TO FRIDAY, from 9 a.m. to 4 p.m.
Passage Bookstore - Gribaudo Vandamme Bookstore
48-62 Passage Jouffroy - 75009 Paris
Translated by Google TranslateRare original edition of this historical and culinary treatise dedicated to bone broth, written by Antoine-Alexis Cadet de Vaux, a French pharmacist and chemist (1743–1828).
Work dedicated to the Duke of Berry. It includes a brief historical overview of the adoption of bone broth, a study of the substance of bones, a popular instruction, methods for making bone broth, information on domestic economy broth, on the residue of bones, and on gelatin extracted from bone substance.
Paperback, under a protective cover, manuscript title on the back. In very good condition. Corned cover and half-title. Some scattered foxing. Interior well preserved overall. Good copy, somewhat rare.
Antoine-Alexis Cadet de Vaux first ran a pharmacy, then left it to pursue scientific and philanthropic research. He mainly focused, in collaboration with Antoine Parmentier, on experiments and publications related to public health, wine cultivation, and economical foods. He was a friend of Benjamin Franklin during his stay in France as the United States' ambassador.
Health Inspector, he was responsible for the sanitation of prisons and hospitals, privies, and even the removal of cemeteries in Paris.
Antoine-Alexis Cadet de Vaux
Gelatin from bones and its broth, preceded by considerations on the vice of the dietary habits of the populous classes...
Paris, L. Colas fils, 1818
In-12 (18 x 10.5 cm); 102 pages
Seller's Story
We are looking for old books for our bibliophile customers. We currently have a strong demand on the web.
On-site withdrawals are only from MONDAY TO FRIDAY, from 9 a.m. to 4 p.m.
Passage Bookstore - Gribaudo Vandamme Bookstore
48-62 Passage Jouffroy - 75009 Paris
Translated by Google TranslateDetails
Number of Books
1
Subject
Cookery, food & drink, Science
Book Title
De la gélatine des os et de son bouillon. Précédée de considérations sur le vice du régime
Author/ Illustrator
Antoine-Alexis Cadet de Vaux
Condition
Very good
Publication year oldest item
1818
Edition
1st Edition
Language
French
Original language
Yes
Number of pages
102
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