Les Soupers de la Cour ou L’Art de Travailler Toutes Sortes D’Alimens, Por servir les meilleures Tables, suivant les quatre Saisons. Volume 2 only (of 4)

Description

1st Edition. Contemporary full mottled calf, raised bands, gilt spine decorations, edges stained red, marbled endpapers. 12mo., 17×10 cm. Guillyn. Paris. 1755. xxii,460 pp. Good, covers worn at corners and spine, joints weak, contents tight and unmarked, very light scattered foxing. French text. Volume 2 only of the monumental four-volume eighteenth century cook book. Scarce. From the library of the author of “The Food Encyclopedia”, Jacques L. Rolland. weight: 0.9 lb.