SN - Le Nouveau Cuisinier Royal et Bourgeois - 1734

Rare edition of this cookbook and table-setting manual aimed at codifying the French culinary practices of the early 18th century while adapting them to both the customs of the high aristocracy and the needs of the prosperous bourgeoisie -

The work offers a methodical presentation of essential culinary preparations, providing a repertoire of recipes organized by types of foods and by table services, with particular attention paid to balancing refinement, abundance, and domestic economy -

It describes the preparation of soups, broths and consommés, which form the foundation of structured meals in classical cuisine, explaining techniques for extracting flavors and combinations of ingredients that yield rich and nourishing preparations -

The work then develops recipes for butcher’s meats, poultry and game, detailing cooking methods such as roasting, braising, cooking in ragout or on the spit, as well as the sauces and seasonings that accompany these dishes -

SN - Le Nouveau Cuisinier Royal et Bourgeois - 1734 - Tome I - Aux Dépens de la Compagnie -
520 Pages.

Good condition of the binding, volume in full brown morocco leather of the period, typical wear, lower cap missing, corners worn, hinges cracked, pagination label partly detached, marbled edges, spine with raised bands and ornament, gilded titling and pagination on red and green morocco pieces, blind fillets framing the boards -

Good interior condition, slight browning, title page printed in red and black and adorned with a superb vignette, pretty headbands, fine initials, the work enriched with a few black engravings on folding plates, marbled flyleaves in good condition, a pleasant copy -

Delivery service assured within a few days -