Collectif - La cuisine et la table modernes - 1920

Superb illustrated edition of 603 engravings including 135 photographic reproductions and 4 maps. The collective presents a practical and comprehensive manual aimed at mastering culinary art and the organization of meals in the modern domestic context -

The work covers a wide range of recipes, from starters to desserts, including soups, meats, fish and vegetables, with clear instructions on preparation, cooking and presentation techniques -

It emphasizes balance of flavors, quality of ingredients and adaptation of dishes to the seasons and occasions. The book also addresses the art of table setting, etiquette and service, insisting on harmony and the aesthetics of meals to offer a complete gastronomic experience -

The authors provide practical advice on organizing the kitchen, planning menus and optimizing time, making meal preparation both efficient and enjoyable. The work reflects culinary trends and tastes of the 20th century, while valuing French gastronomic tradition -

Collectif - La cuisine et la table modernes - SD (Circa 1920) - Librairie Larousse -
489 Pages.

Very good condition of the binding, the volume in its full original cloth binding, binding under cellophane protection, slight signs of wear, red edges, smooth spine adorned, red titling, front board nicely illustrated and titled -

Good interior condition, browning, tailpieces, pretty vignettes, volume enriched with 603 engravings hence 135 photographic reproductions and 4 maps, marbled endpapers in good condition, ex-libris, a beautiful copy -

Delivery service guaranteed within a few days –