Viard, Fouret et Délan - Le cuisinier royal ou l'art de faire la cuisine, la pâtisserie et tout ce qui concerne l'office - 1832

Description
Viard, Fouret et Délan - Le cuisinier royal ou l'art de faire la cuisine, la pâtisserie et tout ce qui concerne l'office - 1832
Cookery, food & drink - Quantity: 1 - Book

New edition, containing three plates at the end (missing 6) depicting the table arrangements from 12 to 60 places. Published in Paris by J.N. Barba, in 1832.
Half sheepskin binding with plain smooth spine. A fairly well-preserved copy, rubbing from use on the headcap, tailcap and the spine. Split joints. Loose hinge. Quite crisp interior with some light-coloured foxing.

One of the most famous cookbooks of the 19th century. It was often reissued and each time completed. Depending on the successive governments, the title would be changed. The first edition from 1806 was entitled "Le cuisinier Impérial". The “cuisinier” would be “royal” under the various restorations. In 1852, it would be “national,” to once again become “imperial” in 1854. “Regimes change, sauces also!” Even the spelling of the author’s name would be changed. After 1837, Viard would be Viart. Monsieur Viard, “homme de bouche”, was one of the renovators of cuisine. Fouret was an ex officier de bouche to the King of Spain. After 1831, Délan would add over 300 new articles. A new complete note by Grignon on all of the known wines and a list of wines by Pierrhugues were also added.

Lot details
Object
Book
Number of Books
1
Subject
Cookery, food & drink
Author/ Illustrator
Viard, Fouret et Délan
Book Title
Le cuisinier royal ou l'art de faire la cuisine, la pâtisserie et tout ce qui concerne l'office
Condition
Fair
Publication year oldest item
1832
Edition
Reprint
Language
French
Original language
Yes
Publisher
J.-N. Barba
Binding/ Material
Half leather
Number of pages
605
Dimensions
12×19 cm
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