Carême, Marie Antoine (Antonin; 1784-1833). "Le Maître d'hôtel français". Paris: Firmin Didot, 1823. First edition of the second draw. Two parts in two volumes. 8vo. With 10 engraved plates and 25 folded menu leaflets. Autograph signature of the author against the engraved title of vol. 1.
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Carême, Marie Antoine
Carême, Marie Antoine (Antonin; 1784-1833). "Le Maître d'hôtel français, ou Parallèle de la cuisine ancienne et moderne, considéré sous rapport de l'ordonnance des menus selon les quatre saisons. Ouvrage contentant un traité, des menus a servir a Paris, a Saint-Pétersbourg, a Londres et a Viennne. Orné de neuf planches gravés" (The French butler, or parallel ancient and modern cuisine, considered in respect to the order of menus according to the four seasons. Books containing a treaty menus to serve Paris, St. Petersburg, London and Vienna. Adorned with nine engravings). Paris: Firmin Didot, 1823. First edition of the second draw, the year 1823 instead of 1822 (there was a slight difference in the title: "des Menus servis a Paris ..." being replaced by "des Menus a servir a Paris ..."; a line under author's name "Auteur du Patissier Royal, et du Patissier Pittoresque" added). Two parts in two volumes. 8vo. Vol. 1: (2) pp., engraved title (dated 1822), (6) pp., IV, 348 pp., XII folded menus (leaflets), 2 folded engraved plates (boards). Vol. 2: (2), engraved frontispiece, (2), 282, (1 -Errata) pp., XIII folded menus (leaflets), 6 folded engraved plates (boards). Plates after Careme, resp. Vincent La Chapelle, engraved by A. Hibon. Autograph signature of the author against the engraved title of the first volume. Orig. half-leather binding signed "Édouard Courtois 1830" on the spine.
Very rare second issue of this Treaty and fundamental gourmet collection of ancient and modern menus in which Lent offers the first ordered menu breaking with the traditional French manner was to present all the dishes at once. - Marie Antoine (Antonin) Carême was a French chef and an early practitioner and exponent of the elaborate style of cooking known as grande cuisine. Carême is often considered one of the first internationally renowned celebrity chefs. He did freelance work creating pieces principally for the French diplomat and gourmand C. M. de Talleyrand-Périqord, but also other members of Parisian high society, including Napoleon. - Binding on the spine somewhat abraded (see photo). Text and leaflets clean, engraved plates in vol. 2 a little stained. Overall a good to very good condition.