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How to be the perfect French cook

[LIGER, Louis].
Le menage des champs et de la ville; ou nouveau cuisinier François, accommodé au goût du tems. Contenant tout ce qu'un parfait Chef de Cuisine doit sçavoir pour servir toutes sortes de tables, depuis celles des plus grands seigneurs jusqu'à celles des bons bourgeois; avec une instruction pour faire toutes sortes de pâtisseries, confitures séches & liquides, & toutes les différentes liqueurs qui sont aujourd'hui en usage.






Nouvelle edition. Paris, Christ. David, 1739. 12mo. Contemporary calf, spine ribbed and gilt with light brown calf title-label, red painted edges. (12), 473, (7) pp.

Famous and interesting gastronomic work on 'how to be the perfect French cook' and how to manage a well running kitchen which can produce all kinds of diners, suitable to men of the noble and bourgeois classes. It also contains instructions on how to prepare all kinds of  dishes like grilled sting-fish, marinated or stuffed roasted spit, wild boar with all kinds of sauces, lamb, turkey, duck, pigeon, chicken, black pudding, mushrooms, omelets, different jams, and many more. There are also some words said on wine and winemaking. And this book is said to be one of the few French sources on wine of the late 17th  and early 18th century. Vicaire and Bitting both describe our edition as being the third, with a first and second edition in 1714 and 1732. Simon describes an edition of 1738.

Good copy.
Simon 956; Vicaire, p. 523; Bitting, p. 288.

Related Subjects: Agriculture & Husbandry  Gastronomy 

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