Collectif - La Cuisine et la Table Modernes - 1920

Beautiful 1920s edition of this classic French culinary and domestic arts encyclopedia published by the renowned Librairie Larousse in Paris.

Overview & Contents:
A comprehensive gastronomic treatise designed for French households, covering every aspect of classical French culinary traditions:

- Extensive identification guides and preparation of saltwater and freshwater fish, crustaceans, game, meats, and poultry.

- Traditional sauce making, pastry, confectionery, charcuterie, and preserving methods.

- Table setting, etiquette, banquet protocols, wine service, and cellar management.

- Hundreds of precise woodcuts and technical drawings illustrating fish species, butcher cuts, vintage kitchen utensils, and table arrangements.

Condition Report:

- Internal Condition: Very good. Pages are crisp and clean with only minor, natural age toning. Binding is tight and pages are firmly bound.

- Binding: Original publisher's pinkish cloth hardcover adorned with elegant Art Nouveau typographic and floral embossing on front board and spine. Spine ends and corners are well preserved with minimal shelf wear.

A charming and collectible piece of early 20th-century French gastronomic heritage.