(French) Michel Guerard. Le Jeu de l'Oie et du Canard

Preface by Jean Tucoo-Chala. Illustrations by Patrice Camus. Loose signatures in green silk portfolio, pictorial cover label, ribbon ties. First Edition. N.p.: Cairn, 1998.

In French. A sumptuous publication composed of two distinct parts. The first part (pp. 8-73) reproduces the text of an 18th-century manuscript entitled: "Details of the processes used in Gascony to fatten and confit geese, ducks, turkeys." This anonymous text, whose initial spelling, sometimes archaic, has been preserved, is of great technical precision. The second part (pp. 74-127) gives "Twelve recipes for good fat and eight accompanying recipes for the four seasons of the year," by Michel Guérard. 

A beautiful work on the cuisine of Gascony, in fine condition.

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