Albert, B.; (ex-Chef de cuisine de S.E. le Cardinal Fesch)
Le Cuisinier Parisien; Ou, Manuel Complet D'économie Domestique, Contenant la Cuisine, la Charcuterie, la Grosse Patisserie, Et la Patisserie Fine... L'Office Dans Toutes Ses Branches ;... . la Cuisine Des Malades... . Les Remèdes Urgents Que L'on Doit Administrer En Attendant le Médecin, Dans Les Cas D'Empoisonnements Par Les Champignons, le Vert-de-Gris, Les Moules, Etc. ; Contre L'Asphyxie, Les Brûlures, Les Indigestions, Etc. ;... . . Les Propriétés Diététiques Des Subtances Alimentaires ;... . . Les Procédés Les Plus Surs Pour la Conservation Des Viandes, Des Fruits, Des Légumes, Des Oeufs , Etc. ;... . . La Conduite de la Cate ;... . . Un Recueil de Recettes Choisies Sur Toutes Les Branches de L'économie Domestique ;... . . Enfin la Description Et L'Usage Des Fourneaux Et Ustensiles économiques Récemment Introduits Dans Les Cuisines......... Third Edition... . Original Printing
Paris: Dufour et compagnie, 1825. Octavo, half green sheepskin, decorated spine (contemporary binding). Covers with some loss of outer marbled paper covering.2 contemorary 2 page manuscripts included.. Third edition, the first with this title of a Parisian chef. It is illustrated with a frontispiece and three engraved plates of kitchen utensils. The work covers cooking, charcuterie, baking, urgent remedies that should be administered while waiting for the doctor, the dietary properties of food substances, methods for preserving meat, fruits, vegetables, and eggs, cellar management, and the description and use of economical stoves and utensils recently introduced into kitchens..OCLC Number / Unique Identifier: 18174126..............................Prior to Carême, however, was B. Albert, whose first name has been lost. He was the chef de cuisine for Cardinal Joseph Fesch, an uncle of Napoleon Bonaparte. He published in 1812 Manuel complet d'economie domestique, a remarkable example of French cuisine in its early post-revolution stage.. By 1822 the book had a second edition at which point the title was changed to Le Cuisinier Parisien. The succeeding 23 years saw an additional 6 editions, perhaps an indication of the rapidly growing influence of the Parisian aristocracy’s eating habits.. With over a thousand recipes—including some for cooking for the sick and convalescent and others for economical fare. Expertise by Cabinet Poulain 5, rue de Saintonge 75003 Paris. .

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