Gustave Geffroy & Edmond Richardin - L'Art du bien manger, suivi de l’art de choisir les vins et de les servir à table - 1932

Fascinating illustrated edition enriched with more than 2,000 recipes, all collected and annotated by Edmond Richardin. This work, devoted to the history, evolution, and practices of French gastronomy over several centuries, from medieval dietary practices to the forms of cuisine and service that characterize modern France -

The book's ambition is particularly vast since it does not merely present recipes but seeks to show how French cuisine gradually established itself as an art, a set of traditions, and an essential element of French civilization -

Across the long period from the 14th to the 20th century, the authors place the transformations of tastes, products, culinary techniques, table habits, and codes of etiquette in perspective with the political, social, and economic changes of French society -

Gustave Geffroy & Edmond Richardin - La cuisine française du XIVème au XXème siècle, L'Art du bien manger, followed by the art of choosing wines and serving them at table - SD (Circa 1932) - Editions d'Art et de Littérature -
926 Pages‎.

Very good condition of the binding, the work in its full green cardboard binding of origin, slight signs of wear, some minor defects on the cover, worn headbands, red edges, smooth spine titled in gold letters, as well as the first cover -

Very good interior condition, browned paper, title page printed in red and black, the work enriched with numerous and beautiful engravings in black both in text and out of text including a frontispiece, with more than 2,000 recipes all collected and annotated by Edmond Richardin, endpapers in good condition, a pleasing copy -

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