Marie-Antoine Carème / MM. Normand, Hibon & Thierry - Le Cuisinier parisien, ou l'art de la cuisine française au dix-neuvième siècle - 1828
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Le Cuisinier parisien, or the art of French cuisine in the nineteenth century, illustrated edition by Firmin Didot (1828), 425 pages, hardcover, original French text by Marie-Antoine Carême with illustrations by Normand, Hibon and Thierry, in good condition.
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Description from the seller
Exciting edition of one of the great monuments of 19th-century French gastronomy, where Marie-Antoine Carême, undisputed master of haute cuisine, showcases his culinary art in a systematic and scholarly form.
The work, enriched by the collaboration of the Norman illustrators and engravers, Hibon and Thierry, combines text and iconography to present recipes, methods, plating, and table architecture, placing cuisine within an aesthetic close to the fine arts.
Carême unfolds his encyclopedic ambition: to codify sauces, organize menus, define the principles of modern cuisine, and magnify the art of service, all while affirming the chef's role as creator and artist.
Marie-Antoine Carême / MM. Normand, Hibon & Thierry - The Parisian Cook, or the Art of French Cooking in the Nineteenth Century - 1828 - Firmin Didot
422-[3] pages.
Very good condition of the binding, the work in its full gray cloth, smooth, unmarked spine.
Very good interior condition, some foxing, work enriched with a beautiful folding plate drawn by the author and line-engraved by Messrs. Normand fils, Hibon, and Thierry.
Delivery service guaranteed within a few days.
Exciting edition of one of the great monuments of 19th-century French gastronomy, where Marie-Antoine Carême, undisputed master of haute cuisine, showcases his culinary art in a systematic and scholarly form.
The work, enriched by the collaboration of the Norman illustrators and engravers, Hibon and Thierry, combines text and iconography to present recipes, methods, plating, and table architecture, placing cuisine within an aesthetic close to the fine arts.
Carême unfolds his encyclopedic ambition: to codify sauces, organize menus, define the principles of modern cuisine, and magnify the art of service, all while affirming the chef's role as creator and artist.
Marie-Antoine Carême / MM. Normand, Hibon & Thierry - The Parisian Cook, or the Art of French Cooking in the Nineteenth Century - 1828 - Firmin Didot
422-[3] pages.
Very good condition of the binding, the work in its full gray cloth, smooth, unmarked spine.
Very good interior condition, some foxing, work enriched with a beautiful folding plate drawn by the author and line-engraved by Messrs. Normand fils, Hibon, and Thierry.
Delivery service guaranteed within a few days.
Details
Number of Books
1
Subject
Cookery, food & drink
Book Title
Le Cuisinier parisien, ou l'art de la cuisine française au dix-neuvième siècle
Author/ Illustrator
Marie-Antoine Carème / MM. Normand, Hibon & Thierry
Condition
Good
Publication year oldest item
1828
Edition
Illustrated Edition
Language
French
Original language
Yes
Publisher
Firmin Didot
Binding/ Material
Hardback
Number of pages
425
