FOURNIER (J.B.) and L. Sébastien LENORMAND. Essay on the preparation, preservation, disinfection of food substances, and on the construction of economical stoves. Paris, N. Pichard, Imprimerie de Chaigneau ainé, 1818. Fort in-8, marbled calf, smooth spine decorated, red title page, marbled edges (Binding of the period). False title, title, (2) ff. (errata, epigraph), pp. (vii)-viii, 647 pp. 3 folding plates. First edition. In the important first part, the properties and recipes of vegetable foodstuffs (cereals, plants, vegetables, fruits...), and animal foodstuffs (preservation of fats, butter and oil) are treated, followed by a description of the different preservation processes, including that of Appert. The authors then present the advantages of the economic soup and give the formulas of Helvetius, Vauban and Rumford. The book also contains numerous recipes, some of which are very special: potato-based, corn-based, tagliatelle and the first recipe for bouillabaisse (p. 410)! The second part is devoted to fuels, stoves and cooking vessels. Fournier was an architect and pyrotechnician from Toulon, and Lenormand, a professor of technology and physical-chemical sciences, member of several learned societies. Some foxing. Bookstore stamp on the title. Angular loss on the first endpaper. Binding rubbed, scuffing and missing. Oberlé, Fastes, 191- Bitting, 164 - Unknown by Vicaire, Simon, Horn, Maggs, etc.