ECOLE PARFAITE DES OFFICIERS DE BOUCHE (L'), which... Lot 47

ECOLE PARFAITE DES OFFICIERS DE BOUCHE (L'), which teaches the duties of the Maître d'Hôtel, & of the Sommelier ; the way to make dry and liquid jams ; liqueurs, waters, ointments & perfumes ; cooking, cutting up meats & making pastries. Paris, Pierre-Jacques Ribou, 1737. In-12, brown speckled calf, spine decorated, red title, marbled edges (Binding of the period). x pp, (1) f., 507 pp, 8 ff. of table of contents, figures in the text, 4 folding plates of served tables. Fundamental manual, describing the different charges of mouth. Reprint of the ninth edition, published in 1729. This treatise first appeared in 1662 and was often reissued and transformed according to the evolution of tastes; about 15 editions are known between 1662 and 1742. The first part opens with L'Écuyer tranchant, illustrated with woodcuts in the text explaining the art of slicing meat and poultry. It then includes the duties of the sommelier and the chef d'office, recipes for jams, marmalades, preserves, syrups, waters, liqueurs, soaps...; the second part, Le Cuisinier parfait, is essentially devoted to meats; the third part deals with pastries, pies, pies and doughnuts. Handwritten bookplate on one endpaper: M. Behagle 1771. Title leaf partly detached, with small gap in gutter. Worn binding, tears to the headpieces. Vicaire, 341 - Oberlé, 111 (1742).