La cuisiniere bourgeoise, suivie de l'office, a l'usage de tous ceux qui se mêlent de dépenses de maisons. Contenant la maniere de disséquer, connoître & servir toutes sortes de viandes. Nouvelle édition, augmentée de plusieurs ragoûts de plus nouveaux, & de différentes recettes pour les liqueurs.

[MENON, __].

Edité par chez François Foppens

A propos de cet article

8°, contemporary mottled calf (some wear), spine richly gilt with raised bands in six compartments, crimson morocco lettering piece (corner chipped with loss of one letter) in second compartment from head, text block edges marbled. Woodcut vignette on title page. Woodcut and typographical headpieces and tailpieces. Mild dampstains at head and fore-edge. Overall in good to very good condition. (4 ll.), [10]-492 pp. *** The first edition of La cuisinière bourgeoise appeared in Paris, 1746; Vicaire lists some 40 editions through 1866 of this "livre devenu classique." An English translation also went through several editions. After writing a three-volume Nouveau traité de cuisine, published in 1739 and aimed at the aristocracy, Menon (apparently a pseudonym) was persuaded to write a cookbook aimed at the bourgeoisie. The recipes here call for fewer seasonings and less expensive ingredients, and focus on pleasing the palate rather than charming the eye.This extraordinarily popular handbook begins with advice for dinners for "une bonne table bourgeoise" for 10, 12, 14, or 20 guests, and for butchering beef, sheep, veal, pig, poultry, game. Separate chapters, with dozens of recipes each, deal with soups, beef, veal, sheep, lamb, pig, poultry, game, fresh and saltwater fish, vegetables, eggs, butter and cheese, crèmes, beignets, roasts, pastry, ragouts, fruits, compotes and preserves, liqueurs, and desserts.*** Vicaire, Bibliographie gastronomique p. 235: calling for 3 preliminary leaves plus 491 pp. Bitting, Gastronomic Bibliography p. 320-21: listing other editions, but not this one. Simon, Bibliotheca gastronomica: listing only the Brussels, 1775 and Paris, 1794 editions. Olschki I, 688: listing a Brussels, 1772 edition. On Menon and French cooking of the eighteenth century, see Priscilla Parkhurst Ferguson, Accounting for Taste: The Triumph of French Cuisine (2004), pp. 38-43 et al. This edition not in Jisc, which lists 6 earlier editions and 18 later ones. NUC: NIC, KMK, MCR.

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Détails bibliographiques

• Titre: La cuisiniere bourgeoise, suivie de l'office, a l'usage de tous ceux qui se mêlent de dépenses de maisons. Contenant la maniere de disséquer, connoître & servir toutes sortes de viandes. Nouvelle édition, augmentée de plusieurs ragoûts de plus nouveaux, & de différentes recettes pour les liqueurs.
• Éditeur: chez François Foppens
• Reliure: Couverture rigide
• Édition: Edition originale