Profusely illus. with drawings and from photographs, and with Art Nouveau vignettes. Art Nouveau dec. pink cloth. Paris: Librairie Larousse, c.1900.

Menus by season, Glossary of recipes and terms of cuisine, chapters on charcuterie, butchery, vegetables, fish, bread, cheese, patisserie, etc. An excellent book for the knowledge of the basic principles of cooking as well as for the knowledge of food. The recipes are from Mr. Bedet, chef at the Pavillon d’Armenonville restaurant in the Bois de Boulogne. A classic, essential for both amateurs and professionals. Sunning to spine, else very good.

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