Paris: Veuve Pissot, 1750.
Third Edition. Hardcover (Full Leather). Very Good Condition. Item #CAT000089
Full contemporary calf, some surface marks, hinges cracked but binding sound. Clean internally with an attractive frontis. xlviii, 490. Cagle 303 (1758 ed.), Bitting 309, Vicaire 285.
Volume one of three, the first edition was one volume published in 1739. Contains the sections on bouillons, sauces, potages and a substaintial amount of meat cookery. As evidenced by the heightened rhetoric of the preface, Marin viewed this as a leap forward into a new cuisine - more substantial than the works of the previous century, this would be a refined, scientific, and beautiful cuisine with none of the wasted gesture and confusion of the past. A cuisine for the enlightenment, perhaps, but not for the light of pocket. Size: 8vo (octavo). One volume of the 3-volume set. Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking, Wine & Dining; Inventory No: CAT000089.