"THE FINEST EXPRESSION OF THE GOLDEN AGE OF THE FRENCH GRANDE CUISINE": LA CUISINE CLASSIQUE, RICHLY ILLUSTRATED 1868 EDITION, INSCRIBED BY URBAIN DUBOIS
DUBOIS, Urbain and BERNARD, Émile. La Cuisine Classique. Études Pratiques, Raisonnées et Démonstratives de lÉcole Française. Paris: E. Dentu, 1868. Two volumes. Quarto, period-style three-quarter red morocco, marbled boards and endpapers, renewed flyleaves.
Third edition of this classic guide to French culinary arts and 19th-century entertaining, with engraved title page, engraved medallion, and 62 lovely full-page engraved plates of cuisine and table adornments, including spectacular centerpieces. Presentation copy inscribed and signed by author Urbain Dubois on the half title: "Souvenir de bonne amitié à A. Cogéry, Dubois." Also signed by Dubois in blue ink on the verso of each title page, as issued.
First published in 1856, this work is considered "the finest expression of the Golden Age of the French grande cuisine" (Britannica). Urbain Dubois and Émile Bernard were arguably the best known chefs of the 19th century. Dubois ran the palace kitchen of the King and Queen of Prussia, and is "credited with introducing the custom of having servants wait table" (Feret, 42). Bernard was one of France's most talented pastry chefs, as well as Napoleon III's personal chef. La Cuisine Classique is regarded as the most important of the six culinary works from Dubois' hand. All volumes of this edition were issued signed by Dubois in blue ink on the versos of the title pages. Text in French. Bitting 132.
Occasional light foxing. An attractive and desirable inscribed presentation copy of this finely illustrated classic of French cuisine.