Joseph Menon - La cuisinière bourgeoise suivie de l'office - 1803

The bourgeois cook, together with the kitchen office; For the use of all those who involve themselves in the management of households; Containing the method of dissecting, recognizing, and serving all kinds of meats.

Angers, From the printing house of CC. Mame, father and son, 1803.
In-8 bound in full marbled calf, smooth spine adorned with faded gilt (estompés), red edges.
VI-432 pages.
The spine creased and rubbed, fragments of headbands torn, rubbing to the hinges and some traces on the boards, corners worn, foxing scattered.

Rare Angers edition of the “first French book exclusively devoted to women’s cuisine.”

Contains about 200 recipes and advice for serving “a good bourgeois table.” The success of the treatise is due to the effort to simplify toward bourgeois, practical, and easy cooking.

Divided into 16 chapters: I. Arrangement of the table; … II. The soups General abstract for all kinds of soups; Almond-milk soup; … III. Beef. IV. Mutton. V. Veal. VI. Pork. VII. Lamb. VIII. Poultry. IX. Game. X. Fish and seafood; XI. Vegetables. XII. Eggs. XIII. Dairy products. XIV On pastries. XV. On ragouts. Various sauces. XVI. Of the office. Compotes; Syrups; Marmalades; Preserves; Dessert creams and creamed cheeses.

Good enlarged edition of this great classic of practical cooking

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