LA VARENNE, François Pierre de (1618-1678). Il cuoco francese . Venice: Lorenzo Baseggio, 1703. 12°. (Oilstain in fore-corners as far as O1). Contemporary, probably original, pre-binding boards (slightly soiled).
LA VARENNE, François Pierre de (1618-1678). Il cuoco francese . Venice: Lorenzo Baseggio, 1703. 12°. (Oilstain in fore-corners as far as O1). Contemporary, probably original, pre-binding boards (slightly soiled). [LIGER, Louis]. Le menage des champs, et le jardinier françois . Paris: Michel David, 1711. 12°. Engraved frontispiece and 4 folding plates only (of 5), a few small woodcuts in the text, with the final leaf of approbation (very light browning). Contemporary sprinkled calf, gilt spine with red lettering piece (rebacked with original spine preserved, slightly rubbed). Provenance : André Salden (18th-century signature at head of title). Second edition. The first three books are concerned with food and drink and the four plates illustrate the arrangement of various dishes for dinner parties. Vicaire 522-23; Thiébaud 116 (under Bonnefons). With François Massialot's Le nouveau cuisinier royal et bourgeois (Paris, 1750, vol. III only). (3)
LA VARENNE, François Pierre de (1618-1678). Il cuoco francese . Venice: Lorenzo Baseggio, 1703. 12°. (Oilstain in fore-corners as far as O1). Contemporary, probably original, pre-binding boards (slightly soiled).
LA VARENNE, François Pierre de (1618-1678). Il cuoco francese . Venice: Lorenzo Baseggio, 1703. 12°. (Oilstain in fore-corners as far as O1). Contemporary, probably original, pre-binding boards (slightly soiled). [LIGER, Louis]. Le menage des champs, et le jardinier françois . Paris: Michel David, 1711. 12°. Engraved frontispiece and 4 folding plates only (of 5), a few small woodcuts in the text, with the final leaf of approbation (very light browning). Contemporary sprinkled calf, gilt spine with red lettering piece (rebacked with original spine preserved, slightly rubbed). Provenance : André Salden (18th-century signature at head of title). Second edition. The first three books are concerned with food and drink and the four plates illustrate the arrangement of various dishes for dinner parties. Vicaire 522-23; Thiébaud 116 (under Bonnefons). With François Massialot's Le nouveau cuisinier royal et bourgeois (Paris, 1750, vol. III only). (3)
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.jpg "Quelle: Christie's")
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