Description
GRAND CUISINIER (Le) very useful and profitable to all. Containing the way to dress all kinds of meat, both flesh and fish & to serve at banquets & feasts. With memory of how to make escriteau for the service of these. Augmented with the way to choose, & make election of the meats & fruits contained in iceluy. Rouen, Nicolas Hamillon, s.d. (around 1620). In-12, fawn shagreen, spine with ornamented nerves, red title page (19th century binding). 200 pp, (14) ff. Rare and unknown work. It ends with a chapter, not paginated, describing how to choose food (condiments, fruits and vegetables, meats, fishes...). From the Octave Uzanne library (bookplate engraved by Bouvenne). Angular restoration to the introductory leaves and in fine. Wetnesses. Paper defects on some rare leaves reaching some letters. Important stain in fine. Vicar, 230.
66
GRAND CUISINIER (Le) very useful and profitable to all. Containing the way to dress all kinds of meat, both flesh and fish & to serve at banquets & feasts. With memory of how to make escriteau for the service of these. Augmented with the way to choose, & make election of the meats & fruits contained in iceluy. Rouen, Nicolas Hamillon, s.d. (around 1620). In-12, fawn shagreen, spine with ornamented nerves, red title page (19th century binding). 200 pp, (14) ff. Rare and unknown work. It ends with a chapter, not paginated, describing how to choose food (condiments, fruits and vegetables, meats, fishes...). From the Octave Uzanne library (bookplate engraved by Bouvenne). Angular restoration to the introductory leaves and in fine. Wetnesses. Paper defects on some rare leaves reaching some letters. Important stain in fine. Vicar, 230.
