Paris: Firmin Didot, 1823.
First Edition. Hardcover (Full Leather). Good Condition. Item #CAT000191
Contemporary acid calf, rubbed with surface scrapes, tail of spine damaged on volume 1. The second state of the first edition (the first is dated 1822), the second edition was 1842. 25 folding menus, a number creased and misfolded; 2 damaged (torn off at the folds) plates of table settings in volume 1, 4 plates plus the frontis in volume 2, the three large folding plates of settings at the rear soiled a bit. Lacking the plates of the grand buffet. Scattered mostly mild foxing to the text and the plates, a few other minor marks and an ink spot in the lower margin, but clean otherwise. Engraved extra title in volume 1 and the declaration signed by Carême. iv, 348pp; 282pp, + errata. Cagle 122, Oberele 187, Vicaire 145, Bitting 75.
Despite his reputation for opulence, it was Carême's contention that the revolution had simplified and improved French cuisine, forcing cooks to rely more on skill rather than simply leaning on expensive and lavish ingredients. He lays out this contention in the preface where he puts down the notion that 17th and 18th century cuisine was superior to the 19th and articulates his enlightenment vision of an improving and adapting French cuisine ever perfecting but never perfect. The 25 folding menus are for all seasons of the year and various time periods. Legend has it that Talleyrand had Carême create a year of menus using only seasonal produce as a condition of his employment. Size: 8vo. 2-volume set (complete). Text is in French. Quantity Available: 1. Shipped Weight: 1-2 kilos. Category: Cooking, Wine & Dining; French Language; Signed by Author. Inventory No: CAT000191.