LA CHAPELLE, Vincent Le cuisinier moderne, qui... Lot 40

LA CHAPELLE, Vincent Le cuisinier moderne, qui apprend à donner toutes sortes de repas, en gras & en maigre, d'une manière plus délicate que ce qui en a été écrit jusqu'à présent [...]. Second edition, revised, corrected and enlarged. La Haye aux dépens de l'Auteur 1742 5 t. in 2 vols. in-8° : [12]-261-[16], [4]-258-[14], [4]-288-[16], [4]-313-[21], [10]-346-[13] pp.; 18 h.-.t. (marg. wetness in the 4 first volumes, a larger one in vol. II and in the 2nd plates of vols. IV and V, reinforcement in a few plates, 1st ff. stained in vol. I, rare stains in vol. III, russeting and a few stains in vol. IV, stains and soiling including a large stain on p. 133 in vol. V). Mod. brown half-leather with corners, brown cloth boards, gilt-titled spines (some slight traces of mold). Second edition of the first 4 volumes and original edition of the 5th. The original English edition appeared in 4 vols. when La Chapelle (1690?-1745) was cook to the Earl of Chesterfield ("The Modern Cookbook", 1733), and the 1st French edition, also in 4 vols. when the author was in the service of the Prince of Orange. An important work containing over 2,000 recipes, with a focus on foreign cuisines (English, Dutch, Italian, Polish and German) and the exotic cuisines he discovered during his travels in India and on the island of Bourbon: coulis, sauces, spit-roasted turkeys with truffles, Spanish-style partridges, chicken with oysters à la flamande, English-style white currant pies, ways of preserving gras-double, beef livers and feet, ducklings with cucumbers, eggs à la tripe à l'italienne, "bignets dans du pain à chanter", "méringues à la glace pour garnir les fromages à la glace", etc. Illustrated with 13 plates showing dishes, main courses, tables served, etc., and with 5 fold-out menus. Ref. Vicaire 868-869. - Cp. Bitting 268 (ed. 1735). - Not in Oberlé.