Paris: Chez L'Auteur, et al. Imprimerie de Chaignieau Aine, 1818. First edition. Hardcover. 1 fl., viii, (648), 3 folding copperplate engravings at rear; small 8vo, original half gilt calf and pastepaper boards, vellum corner tips, gilt red calf spine label. "Addition a l'Errata" facing title page, Errata list on verso of last page. Some wear at top of spine, mild scuffing to boards, some foxing to text, a couple inoffensive (food?) stains to text, plates somewhat spotted, overall about very good. Item #22100
A rare and important culinary treatise with a focus on domestic economy. The first section expounds methods of preparation, preservation, and proper handling of food, together with recipes for all sorts of economical soups, stews, vegetable dishes, etc. The second part provides instructions for cooking in ovens of both ancient and modern design. The copperplates depict various cooking vessels and ovens. The recipe for bouillabaisse on p. 410 is reportedly the first appearance in print of the iconic fish stew native to Marseille. Bitting p. 164; Oberle 191. Not in Cagle, Simon, or Vicaire. OCLC/Worldcat lists 5 copies, none (other than digital copies) in the US.