First edition of an important manual of gastronomy. It opens with a survey of history’s most famous gastronomes, followed by an extensive treatise on the carving of meat, a guide to entertaining, and the composition of seasonal menus. The author, who had observed a decline in the art of entertaining since the Revolution, remarks that a gourmand ‘who does not know how to carve or serve is like the owner of a fine library who does not know how to read’. Bitting p.203.

3 parts in one volume, octavo (213 x 135mm). Engraved frontispiece and 16 plates, index, errata leaf (frontispiece strengthened at fore-edge, faint thumb-marks and spotting). Original marbled paper boards, morocco spine label lettered in gilt (spine faded and worn, lightly rubbed, corners bumped). Provenance: ‘Jean-Baptiste Barte, S. Inspecteur aux revues’ (early label on front pastedown) – Mrs. Thomas M. Scruggs and Margaret Cook (label on front pastedown) – Albert Roux (bookplate on front pastedown).