Description
DUBOIS (Urbain) and Émile BERNARD. Classical cooking. Practical, reasoned and demonstrative studies of the French school. Paris, Flammarion, s.d. (around 1900). 2 vol. in-4, red percaline (publisher's boards). I) (3) ff, (xv) to lxiv, 431 pp. - II) (2) ff, 522 pp, (1) f. Eighteenth edition of this important treatise on modern cooking, first published in 1856, and composed by Urbain Dubois (1818-1901), a pupil of Louis Haas (of the House of Rothschild) and cook to Count Uruski, and Emile Bernard (1826-1897), cook to General Count Krasinski; they worked together for the Prussian Emperor Wilhelm I. They were the first to apply the "service à la russe, faster and simpler than the great service à la française" (Oberlé). Illustrated with 462 drawings, distributed in the text and on the 101 plates (7 of which are out of the text), it includes 3700 recipes, including more than 60 new ones. Oberlé, Fastes, 249, 250 (other editions). Percaline rubbed. Traces of tape on the endpapers.
335
DUBOIS (Urbain) and Émile BERNARD. Classical cooking. Practical, reasoned and demonstrative studies of the French school. Paris, Flammarion, s.d. (around 1900). 2 vol. in-4, red percaline (publisher's boards). I) (3) ff, (xv) to lxiv, 431 pp. - II) (2) ff, 522 pp, (1) f. Eighteenth edition of this important treatise on modern cooking, first published in 1856, and composed by Urbain Dubois (1818-1901), a pupil of Louis Haas (of the House of Rothschild) and cook to Count Uruski, and Emile Bernard (1826-1897), cook to General Count Krasinski; they worked together for the Prussian Emperor Wilhelm I. They were the first to apply the "service à la russe, faster and simpler than the great service à la française" (Oberlé). Illustrated with 462 drawings, distributed in the text and on the 101 plates (7 of which are out of the text), it includes 3700 recipes, including more than 60 new ones. Oberlé, Fastes, 249, 250 (other editions). Percaline rubbed. Traces of tape on the endpapers.
