Null LA CHAPELLE (Vincent). Le Cuisinier moderne, qui apprend à donner toutes so…
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LA CHAPELLE (Vincent). Le Cuisinier moderne, qui apprend à donner toutes sortes de repas, en gras et en maigre, d'une manière plus délicate que ce qui en a été écrit jusqu'à présent (...). Second edition, revised, corrected & increased. La Haye, aux dépens de l'auteur, 1742. 5 vol. in-8, marbled calf, ornamented spine, red title and black tomaisons, red edges (Binding of the time). I) (6) ff. 261 pp, (8) ff. of tables, 3 very large folding plates, 1 folding menu. - II) (2) ff. 258 pp, (7) ff. of tables, 3 very large folding plates, 1 folding menu. - III) (2) ff. 288 pp, (8) ff. of tables, 3 very large folding plates, 1 folding menu. - IV) (2) ff, 313 pp, (10) ff of tables, 2 large folding plates, 1 folding menu - V) (2) ff, (3) ff of preface, 346 pp, (7) ff of tables, 2 very large folding plates, 1 folding menu Partly first edition, rare, of one of the most important gastronomic treatises of the 18th century; it describes more than 2000 recipes. The first French edition, published in 1735 after an English edition in 1733, consisted of 4 volumes (11 plates and 4 tables of menus). For this edition, the fifth volume includes 327 new recipes. It is illustrated with 13 large folding plates representing models of dishes, surtouts and pots à oille, of tables set for twelve to one hundred place settings, one of which measures up to 122 m; it also includes 7 menus, on 5 folding plates. Vincent La Chapelle (1690 or 1703-1745), after having served Lord Chesterfield, an English statesman, became the chef of William IV, Prince of Orange-Nassau, the dedicatee of this work. The author insists on the necessity of a new refinement in taste and presentation, for a modern cuisine; he introduces an opening towards foreign cuisines (English, Dutch, Italian, Polish and German), and even exotic, rustic or improvised recipes that he discovered during his travels in India or on Bourbon Island. Strongly criticizing, in the Avertissement, Massialot and his Cuisinier royal et bourgeois, La Chapelle deciphers (volume V, chap. XV) some of the latter's recipes by pointing out the errors. Freckles on some leaves. Covers, spines and corners restored. Vicaire, 868 - Livres en bouche, 205 - Simon, 933 (1736: by mistake, for 1735?).

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LA CHAPELLE (Vincent). Le Cuisinier moderne, qui apprend à donner toutes sortes de repas, en gras et en maigre, d'une manière plus délicate que ce qui en a été écrit jusqu'à présent (...). Second edition, revised, corrected & increased. La Haye, aux dépens de l'auteur, 1742. 5 vol. in-8, marbled calf, ornamented spine, red title and black tomaisons, red edges (Binding of the time). I) (6) ff. 261 pp, (8) ff. of tables, 3 very large folding plates, 1 folding menu. - II) (2) ff. 258 pp, (7) ff. of tables, 3 very large folding plates, 1 folding menu. - III) (2) ff. 288 pp, (8) ff. of tables, 3 very large folding plates, 1 folding menu. - IV) (2) ff, 313 pp, (10) ff of tables, 2 large folding plates, 1 folding menu - V) (2) ff, (3) ff of preface, 346 pp, (7) ff of tables, 2 very large folding plates, 1 folding menu Partly first edition, rare, of one of the most important gastronomic treatises of the 18th century; it describes more than 2000 recipes. The first French edition, published in 1735 after an English edition in 1733, consisted of 4 volumes (11 plates and 4 tables of menus). For this edition, the fifth volume includes 327 new recipes. It is illustrated with 13 large folding plates representing models of dishes, surtouts and pots à oille, of tables set for twelve to one hundred place settings, one of which measures up to 122 m; it also includes 7 menus, on 5 folding plates. Vincent La Chapelle (1690 or 1703-1745), after having served Lord Chesterfield, an English statesman, became the chef of William IV, Prince of Orange-Nassau, the dedicatee of this work. The author insists on the necessity of a new refinement in taste and presentation, for a modern cuisine; he introduces an opening towards foreign cuisines (English, Dutch, Italian, Polish and German), and even exotic, rustic or improvised recipes that he discovered during his travels in India or on Bourbon Island. Strongly criticizing, in the Avertissement, Massialot and his Cuisinier royal et bourgeois, La Chapelle deciphers (volume V, chap. XV) some of the latter's recipes by pointing out the errors. Freckles on some leaves. Covers, spines and corners restored. Vicaire, 868 - Livres en bouche, 205 - Simon, 933 (1736: by mistake, for 1735?).

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