LACAM, Pierre - CHARABOT, Antoine: Le glacier... - Lot 153 - Vermot et Associés

Lot 153
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LACAM, Pierre - CHARABOT, Antoine: Le glacier... - Lot 153 - Vermot et Associés
LACAM, Pierre - CHARABOT, Antoine: Le glacier classique et artistique en France et en Italie. Paris and Vincennes, ed. by the authors, 1893, ORIGINAL EDITION and first thousand, in-8, burgundy half-chagrin, burgundy and yellow speckled paper boards, dotted, 3 fleurons, year, "1 edition", authors and full title gilt on spine with 4 nerves, period binding, 374 - (2 bl.) pp, both authors' signatures on the back of the pre-title page, decorated with portraits of François Procope, Percheron (last manager of the Tortoni café before the sale of the establishment on June 30, 1892), Charles-Nicolas Appert and Hilaire-Germain Chevet, 4 double pages (Favart's laboratory in 1710 - Procope's laboratory in 1680 (2 times) - Favart's laboratory in 1710 with notices of utensils and 28 figures in-text (utensils and set pieces), 406 recipes, table of contents, alphabetical table. An "incredible" work to better know the cafés and restaurants, the chefs and the pastry cooks and other confectioners from the 13th to the end of the 19th century. A real Encyclopedia! Numerous anecdotes on the Great of the world and on the products and culinary specialties as well as on the Great French restaurants. Pierre Lacam, pastry chef-glacier of His Highness S. Charles III, Prince of Monaco. Antoine Charabot was head pastry chef-glacier of the Grand Hotel Quirinal in Rome, of the Savoy Hotel in London and of the Houses Quillet, Julien Frères and the Samson pastry shop, at n° 14 rue de Buci in Paris. This book, before or after the recipes, is also a "History" of pastry and especially of milk and water ice. EXTREMELY RARE and RESEARCH. Good condition. Several scratches on the spine and small lacks at the edges; scattered foxing.
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