Collectif - La cuisine et la table modernes - 1920

Superb illustrated edition with 603 engravings including 135 reproductions of photographs and 4 maps. The collective presents a practical and comprehensive manual aimed at mastering culinary arts and organizing 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 the balance of flavors, the quality of ingredients, and the adaptation of dishes to seasons and occasions. The book also addresses the art of table setting, etiquette and service, stressing 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 the French gastronomic tradition -

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

Very good condition of the binding, the work in its full original cloth binding, binding under cellophane protection, light signs of wear, red edges, smooth spine ornamented, red lettering, first cover nicely illustrated and titled -

Good interior condition, browning, drop caps, pretty headbands, work enriched with 603 engravings thus 135 reproductions of photographs and 4 maps, marbled endpapers in good condition, ex-libris, beautiful copy -

Delivery service provided within a few days –