(French) Clarisse or The Old Cook. Preface by A.B. Walkley. Trans. by Elise Vallee.

Quarter cloth & patterned boards, paper spine label, jacket. First English Edition. London: Methuen, [1926].

Purported to be by an anonymous French connoisseur, who then wrote under the pseudonym and character of Clarisse, a well-educated chef to an aged bachelor, was originally published in French, in Paris, 1922. "Besides the many useful recipes, she gives much sound advice on the comforts of existence where they touch meals and meal-times." Partridge with cabbage, artichoke mince with truffles, dorade with cider, woodcock a la Bacquaise, sheep's kidneys, and numerous other delights. Rubbing to spine label, short tear to lower front panel with corresponding crease, else very good. 

7/8/18