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.
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