Modern Books: Cookery

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Bonne Cuisiniere Bourgeoise, ou l'art de faire la Cuisine a peu de frais, Contenant la maniere de dissequer, connoitre et servir toutes sortes de Viandes, de conserver les Legumes, les Fruits et les Confitures de toute espece; de composer les Vinaigres,

ANON.

Previously unrecorded

les Liqueurs, les Ratafias et diverses boissons economique.. Excellent frontispiece of a cook in her kitchen entitled "C'est la facon de le faire qui fait tout". Title vignette of a sealed roaster, starlit and floating in the heavens. New edition augmented by recipes for Ragouts and and a list of seasonal produce. 8vo., contemporary full calf, with border decorations and ornaments on spine in blind, ruled and lettered in gilt, an exceptionally bright copy. Paris, Chez Corbet Libraire. 1822

Unrecorded. Not in any of the bibliographies or in online catalogues, viz. OCLC, COPAC or KVK.

The title bears similarities to that of a work by Cousin d'Avallon, first published in 1815, called La Nouvelle Cuisiniere Bourgeoise and which reached a ninth edition by 1822 but this is a different book although it may well be a semi-pirated edition, using d'Avallon's text as a base.