[Menon] - La Cuisinière Bourgeoise, suivie de l’office, à l’usage de tous ceux qui se mêlent de dépenses des - 1781

New edition noted as augmented with several ragouts and various recipes for liqueurs. It includes instructions on how to identify, dissect, and serve all kinds of meats. One of the many reprints of this classic from the 18th-century table, with the first edition published in two volumes in 1746.

Full marbled sheepskin leather binding, with a smooth spine decorated with a plate and flowered panels with gilded tools.

Condition: first cover partially split (solid flat), signs of wear from use, pierced leather on the upper flat's edge, restorations at the corners. Interior rather fresh, paper slightly yellowed but overall without foxing or very rare. Good condition.

This manual has been in use for over a century, albeit with many modifications. Generally, the copies are often in very poor condition due to their use in the kitchen, at the heart of the 'problem'! This book therefore provides a series of practical, easy-to-follow recipes. It is also quite complete with a table of contents.

It was in 1746 that the first edition of 'The bourgeois cook' was printed by Guillyn in Paris. It was the first work in 'popular language.' The term 'cuisinière' was created by Menon to oppose the 'cuisinier,' which symbolizes mastery, secrecy, and the complexity of chefs working for the nobility. These chefs are out of reach for the 'bourgeois'! Do not be mistaken, our 'cuisinière' is 'bourgeois' only to create fashion. This new cuisine offers ordinary individuals recipes that are often highly ingenious.

Provenance: Maurice Lacroix library; and Guillié fils, with bookplate.

[Menon]
The Bourgeois Cook, followed by the office, for the use of all those involved in household expenses.
In Paris at François Foppens, 1781
In-12 (17 x 10 cm); 408 pages.

Subject: Gastronomy Bourgeois Cook Menon 1781