La Cuisinier Parisien ou Manuel Complet, bound with Le Livre De Tous Les Ménages ou L'art de Conserver

Paris: Louis Tenré/Patris et Cie, 1833, 1810. Fifth Edition/First Edition. Hardcover. Contemporary half-calf and decorated boards. Very good. 454 pages/116 pages. 21 x 13 cm. This volume is a rare and notable example of early 19th-century culinary literature offering unique insights into the development of French cooking and food preservation during the time of significant innovation in these fields.

La Cuisinier: This book reflects the rise of "la cuisine moderne" in Paris, which integrated scientific principles and new culinary techniques into daily practice, making culinary expertise more accessible. The chef gives the reader an in depth look into all aspects of cooking during the post-revolutionary France. Includes engraved frontispiece titled "intérieur d'une cuisine bien ordonnée" and 3 plates depicting ovens and cooking utensils. Albert was former chef de cuisine for Cardinal Fesch, Napoléon's Uncle.

L'art de Conserver: Appert, a confectioner, chef, and distiller, developed the first method of preserving food by enclosing it in airtight, sealed containers. (Pasteur later admitted his pasteurization process was largely derived from Appert's earlier methods.) Appert was rewarded with a prize of 12,000 francs by the French Directory (Napoléon) who needed to supply the growing armies with stable sustenance. Appert's signature on verso of title page. One folding plate. [CAGLE 28, 36]. Some foxing to interior. Covers rubbed at corners, otherwise very good.