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39 - CARÊME (Marie-Antoine, known as Antonin). The Art of French …
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Estimate €400 - €500
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Description
CARÊME (Marie-Antoine, known as Antonin). The Art of French cooking in the nineteenth century. An elementary and practical treatise on fat and lean broths. Paris, Chez l'éditeur, rue Thérèse, et chez MM. Renouard, Tresse, Mansut, Maison ; London, Jeffs, s.d. [1844-1847]. 3 volumes in-8, fawn half-basane, smooth spines decorated with gilt boxes and fillets, bold cold fillets and gilt palette at foot. New edition illustrated with a portrait-frontispiece, 2 engraved titles and 23 hors-texte plates. Many leaves browned. Damage to one headband. Corners and spines rubbed. Also included: PLUMEREY (Armand). Le Principal de la cuisine de Paris, traité des entrées chaudes, des rôts en gras et en maigre, des entremets de légumes, entremets sucrés et autres. Paris, Renouard, Tresse, Mansut, Maison, 1843. 2 volumes in-8, fawn half-basin, smooth spine decorated with gilt fillets and palettes. First edition, illustrated with 2 portraits, 2 engraved titles off-text. Essential suite composed by Plumerey, chef de cuisine at the Russian Embassy in Paris, including parts 4 to 7 of Carême's work. Faded leaves, wetness.
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About the sale Gastronomy - A collection of menus
Auction location
Auction time 06/09/2026 at 2:00 PM
Pictures credits: Contact the Auction House
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