Le Bailly Libraire, Paperback, Book Condition: Poor, Dust Jacket Condition: N/A, Reprint
undated but possibly circa 1920 a copy in paperback (facsimile?) of this scarce French cookery book first published in 1861; illustrated by b/w. drawings; French text; covering urban and rural French cooking it contains a fold-out pictorial page (showing essential tips to lay a table, plus pictures of game, fruits, fish, the butcher's shop, a wine cellar & kitchen) articles on dissection of meat, newer processes to kitchen simplified and economical, the manner of trussing poultry and game, pastry, pantry, service table with indication menu of a meal, care to give the cellar and wine, meat preservation the best kitchen appliances, etc. artticles on beef, veal, lamb classification of their various parts, indispensable guide to everyone; ( La grande et ve?ritable cuisinie?re bourgeoise, ou le cordon bleu des villes et des campagnes : contenant des conseils indispensables pour faire les honneurs d'une table, l'art de de?couper, ou dissection des viandes, les proce?de?s les plus nouveaux pour faire une cuisine simplifie?e et e?conomique, la manie?re de trousser la volaille et le gibier, la pa?tisserie, l'office, le service de la table avec indication du menu d'un repas, les soins a? donner a? la cave et aux vins, la conservation des viandes, les meilleurs appareils de cuisine, etc. : augmente?e aux articles boeuf, veau, mouton de la classification de leurs diverses parties : guide indispensable a tout le monde); in poor condition with pieces missing from covers especially spine but readable; including index - 192 pages.plus adverts. Size: 12mo - over 6¾" - 7¾" tall. Text is in French. Quantity Available: 1. Category: Cooking, Wine & Dining; France; 19th century; French Language; Cooking, Wine & Dining. Inventory No: CKG00003.
undated but possibly circa 1920 a copy in paperback (facsimile?) of this scarce French cookery book first published in 1861; illustrated by b/w. drawings; French text; covering urban and rural French cooking it contains a fold-out pictorial page (showing essential tips to lay a table, plus pictures of game, fruits, fish, the butcher's shop, a wine cellar & kitchen) articles on dissection of meat, newer processes to kitchen simplified and economical, the manner of trussing poultry and game, pastry, pantry, service table with indication menu of a meal, care to give the cellar and wine, meat preservation the best kitchen appliances, etc. artticles on beef, veal, lamb classification of their various parts, indispensable guide to everyone; ( La grande et ve?ritable cuisinie?re bourgeoise, ou le cordon bleu des villes et des campagnes : contenant des conseils indispensables pour faire les honneurs d'une table, l'art de de?couper, ou dissection des viandes, les proce?de?s les plus nouveaux pour faire une cuisine simplifie?e et e?conomique, la manie?re de trousser la volaille et le gibier, la pa?tisserie, l'office, le service de la table avec indication du menu d'un repas, les soins a? donner a? la cave et aux vins, la conservation des viandes, les meilleurs appareils de cuisine, etc. : augmente?e aux articles boeuf, veau, mouton de la classification de leurs diverses parties : guide indispensable a tout le monde); in poor condition with pieces missing from covers especially spine but readable; including index - 192 pages.plus adverts. Size: 12mo - over 6¾" - 7¾" tall. Text is in French. Quantity Available: 1. Category: Cooking, Wine & Dining; France; 19th century; French Language; Cooking, Wine & Dining. Inventory No: CKG00003.