manuel amphitryons contenant traité dissection von grimod reynière alexandre balthazar laurent (6 Ergebnisse)

Couverture souple. Zustand: Bon. in-8 br. (14 x 21,5), XXXV-292 p., présentation de Misette Godard, coll. "L'honnête volupté", téoimpression de l'édition de 1808, illustré de planches , bon état. Livre pratique conçu pour la société bourgeoise issue de la Révolution française, ce manuel se dévore comme une aventure "truffée" d'anecdotes, nous initie à l'art délicat de la découpe des viandes à table, nous donne des éléments de politesse gourmande et des menus de rêve. Grimod de la Reynière (1758-1837) fonda une littérature propre à la gastronomie à la fin du XVIIIe siècle.

Couverture souple. Zustand: Très bon. Fac-simile de l'édition de 1808. préface et notes de Misette Godard. "ouvrage orné d'un grand nombre de Planches gravées en taille-douce." 292 pages.Exemplaire du Service de Presse. Achevé d'imprimer le 23 septembre 1983. Vieillissement d'usage.14x21,5cm. 452 g.

broché. 215x137mm, XXXV - 292pages, illustrations in et hors texte, En cas de problème de commande, veuillez nous contacter via notre page d'accueil / If there is a problem with the order, please contact us via our homepage.

Broché. Zustand: Neuf. 1 volume broché, couverture illustrée, XXXIV et 292 pages |1], avec des illustrations. Alexandre-Balthazar-Laurent, Grimod de La Reynière. Etat de neuf ( Photographies sur demande / We can send pictures of this book on simple request ).

Zustand: molto buono. in-8, pp. 384, legatura coeva in pelle con fregi oro al dorso, titolo su tassello. Completo di 17 tavole f.t. raffiguranti i vari tagli di carne, tratte dall' ''Art de trancher la viande'' edito da Petit. Prima edizione di opera rivolta ai nuovi ricchi, saliti al potere dopo la Rivoluzione. Diviso in tre parti, fornisce precise indicazioni su come trinciare vari animali; segue una sezione, in cui con l'aiuto del ristoratore Balaine, commenta dei menu di cene da 25, 40 e 60 coperti per ciascuna stagione; infine insiste sul ruolo dell'anfitrione e su alcune norme che deve seguire come, secondo una nuova moda, servire caffè e liquori dopo il pasto o di ricevere gli invitati in sala e metterli a loro agio; una sezione finale è dedicata ai principi d'economia. A Grimond de la Reyniere (1758 ? 1838) si devono anche altre due fortunate opere: l' Almanach e il Journal des gourmands, che gettarono le basi del giornalismo e della critica gastronomica; diede anche avvio alla pubblicazione delle guide dei ristoranti. Bellissimo esemplare, fresco e marginoso, completo delle ultime 25 pagine di indice, spesso mancanti Vicaire 427. Simon 805. Bitting 205. Oberlé 135. Livres en bouche 235. Book.

8vo, pp. 384; with half-title, engraved frontispiece, and 16 folding copper-engraved plates; some light foxing, particularly to the second part, short closed tear to plate after p. 108; a good copy in contemporary calf-backed boards with marbled sides (painted dark grey-green) and vellum tips, rebacked in calf, gilt black morocco lettering-piece to spine; contemporary correction of errata in manuscript; booklabel of the Stock and Reference library of H.P. Kraus to front pastedown.First edition of Grimod de la Reynière's famed manual on the arts of the table and the entertainment of guests. Grimod de la Reynière (17581837), the son of a fermier général, inherited a substantial fortune and knowledge of the art of gracious hosting from his family. Having survived the Revolution, he authored the Almanach des gourmands, the first Parisian restaurant and food guide, published annually between 1803 and 1812. His Manuel des amphitryons aimed to enlighten the bourgeoisie, the newly emerged French ruling class largely unfamiliar with refined tastes, on appreciating fine dining. The book comprises three sections: the first, illustrated with the sixteen folding plates, focuses on carving and deboning poultry, veal, fish, and other meats. Grimod emphasised these as indispensable skills, commenting that 'a host who can neither cut nor serve' was as shameful as 'the owner of a fine library who cannot read' (pp. 25-26, trans.). The second part, co-written with the celebrated chef Alexis Balaine, provides seasonal menus tailored for large gatherings of up to sixty guests, whilst the third section offers advice on managing invitations, seating arrangements, handling of staff and tardy guests, and other social dilemmas. Provenance: from the stock and reference library of Hans Peter Kraus (19071988), celebrated antiquarian bookseller (his sale, Sotheby's New York, 45 December 2003, lot 286). Bitting, p. 203; Cagle 233; Simon, Bibliotheca Gastronomica 805; Vicaire, col. 427. Language: French.