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Le Cuisinier Parisien, ou L'Art de la Cuisine Francaise au 19ieme siecle, traite elementaire et pratique des entrees froides, des socles et de l'entremets du sucre, suivi d'observations utiles aux progres de ces deux parties de la cuisine moderne by M A Careme - Hardcover - second Edition, revised, corrected & improved - 1828 - from Bygone Books and Biblio.co.uk

Le Cuisinier Parisien, ou L'Art de la Cuisine Francaise au 19ieme siecle, traite elementaire et pratique des entrees froides, des socles et de l'entremets du sucre, suivi d'observations utiles aux progres de ces deux parties de la cuisine moderne

by M A Careme

Condition: Good Condition/No Dust Jacket


Chez L'Auteur, Paris, 1828. second Edition, revised, corrected & improved. Hardcover. Good Condition/No Dust Jacket. Illustrator: Careme. Size: Octavo (standard book size). 422 pp. Text is in French. Modern (20th century) 3/4 black cloth binding over paper covered marbled boards with bright gilt title to spine and new marbled end papers in as new condition Book dedicated to Languipiere to which the author pays homage prior to prologue. 25 fold-out plates some of which are brittle at edges with some loss. Sporadic foxing to contents, a little heavier to title page. A few short margin tears and original marbled edges darkened with age. Overall a very well preserved example. Illustrator: Careme. Quantity Available: 1. Category: Cooking, Wine & Dining; France; 19th century; French Language; Antiquarian & Rare. Inventory No: 19228..
  • Bookseller: Bygone Books GB (GB)
  • Bookseller Inventory #: 19228
  • Title: Le Cuisinier Parisien, ou L'Art de la Cuisine Francaise au 19ieme siecle, traite elementaire et pratique des entrees froides, des socles et de l'entremets du sucre, suivi d'observations utiles aux progres de ces deux parties de la cuisine moderne
  • Author: M A Careme
  • Illustrator: Careme
  • Format/binding: Hardcover
  • Book condition: Used - Good Condition
  • Jacket condition: No Dust Jacket
  • Quantity available: 1
  • Edition: second Edition, revised, corrected & improved
  • Binding: Hardcover
  • Publisher: Chez L'Auteur
  • Place: Paris
  • Date published: 1828
  • Keywords: BZDB37 NOISBN Cooking, Wine & Dining; France; 19th century; French Language; Antiquarian & Rare.
  • Subjects: HISTORY / General;


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Glossary

Some terminology that may be used in this description includes:
edges
The collective of the top, fore and bottom edges of the text block of the book, being that part of the edges of the pages of a ...[more]
New
A new book is a book previously not circulated to a buyer. Although a new book is typically free of any faults or defects, "new...[more]
title page
A page at the front of a book which may contain the title of the book, any subtitles, the authors, contributors, editors, the pu...[more]
Cloth
"Cloth-bound" generally refers to a hardcover book with cloth covering the outside of the book covers.The cloth is stretched ove...[more]
octavo
Another of the terms referring to page or book size, octavo refers to a standard printer's sheet folded four times, producing ei...[more]
gilt
The decorative application of gold or gold coloring to a portion of a book on the spine, edges of the text block, or an inlay in...[more]
spine
The outer portion of a book which covers the actual binding. The spine usually faces outward when a book is placed on a shelf. A...[more]
Marbled boards
A hardcover book with a decorative colored paper that imitates marble using a mottled, veined, or swirling pattern....[more]
jacket
Sometimes used as another term for dust jacket, a protective and often decorative wrapper, usually made of paper which wraps aro...[more]

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