Le Patissier Royal Parisien, ou Traite Elementaire et Practique de la Parisserie Ancienne et Moderne; Suivi d'observations Utiles aux Progres de cet Art et d'Une Revue Critique des Grands Bals de 1810 et 1811

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Le Patissier Royal Parisien, ou Traite Elementaire et Practique de la Parisserie Ancienne et Moderne; Suivi d'observatio..

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Sale 487: Fine Literature - Cookery & Gastronomy - Books in All Fields (#487) 08/30/2012 11:00 AM PDT Closed
Starts Ending 08/30/2012 11:00 AM PDT

Lot #164Le Patissier Royal Parisien, ou Traite Elementaire et Practique de la Parisserie Ancienne et Moderne; Suivi d'observations Utiles aux Progres de cet Art et d'Une Revue Critique des Grands Bals de 1810 et 1811

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Lot closed - Sold For (Includes Buyers Premium):$1,375

Estimate: $2,000 - $3,000

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Sale 487: Fine Literature - Cookery & Gastronomy - Books in All Fields (#487) 08/30/2012 11:00 AM PDT Closed
Starts Ending 08/30/2012 11:00 AM PDT

Description

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Title:

Le Patissier Royal Parisien, ou Traite Elementaire et Practique de la Parisserie Ancienne et Moderne; Suivi d'observations Utiles aux Progres de cet Art et d'Une Revue Critique des Grands Bals de 1810 et 1811

Author:

Careme, Antonin

Place Published:

Leipsig & Paris

Publisher:

Depot de Librairie

Date Published:

1854

Description:

2 volumes. xcii, 399; [iv], 443 pp. Forty folding plates. (8vo) 21x13 cm. (8¼x5¼"), period calf-backed boards, spines ruled and lettered in gilt. New Edition.

The iconic text on classic French patisserie, by one of the most celebrated chefs of early nineteenth century Europe. Careme was abandoned by his parents in 1792 at the height of the chaos of the French Revolution, apprenticed to patissier Sylvain Bailly in 1798, and later became chef to Talleyrand, England's Prince Regent (later King George IV), Tsar Alexander, and banker James Mayer Rothschild. All editions of this work are now rare. Bitting P. 74 (note).

Condition:

Bindings rubbed; some foxing and browning; very good.

Item#:

229592

Headline:

Classic French Patisserie 1854
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