544 pp. Illuis. throughout with steel engravings. 8.25x5.5", bevelled green cloth, gilt-lettered spine. Second Edition, enlarged. London: Longmans, Green, 1873.
A remarkable book for European chefs in the Victorian era, translated from French in English. Methods for creating sauces, carving meat, butchering fish, making game soups, and forming fancy pastries.
Mild shelf wear, otherwise a very good copy of this classic work.
(Mantle behind counter)
