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First edition copy. Collectible-Good. Book 8. (railroads, pictorial works)

1st edition, paperback original from Idle Hour (IH 451), 1965. NEAR FINE. Don Elliott is the author on the title page-Robert Silverberg pseudonym.

1st edition, paperback original from Idle Hour (IH 451), 1965. NEAR FINE. Don Elliott is the author on the title page-Robert Silverberg pseudonym.

pp. 466. 466 pages. Paper / Soft cover Direct REPRINT of the original 1680 edition in very good condition, slight wear to edges. Overall great copy of this scarce title. Excellent resource for history of French formal cooking, dining and eating. A good book to enjoy, learn from and keep on hand. Also would make a great gift for the inspired foodie cook in your life. TEXT IS ONLY IN FRENCH. ~ Full title page reads: Le Cuisinier françois ou est enseigne la maniere d'appreter toute sorte de viandes, de faire toute sorte de patisseries and de confitures: reveu and augmentee d'un traite de confitures seiches and liquides and pour appreter des festins aux quatre saisons de l'annee: par le sieur de La Varenne ecuyer de cuisine de monsieur l Marquis d' Uxelles: unzieme edition. ~ English translation of the title: The French Cook or Chef teaches how to prepare all kinds of meats, to make all kinds of pastries and jams: revised and augmented with a treatise on dry and liquid jams and to prepare feasts in the four seasons of the year: by Mr. de La Varenne, squire of the kitchen of Mr. the Marquis of Uxelles: first or, one-time or 11th edition (not sure which is meant the original publisher). Nicolas Chalon du Blé, marquis d'Uxelles and Cormatin (24 January 1652-10 April 1730) was a French general and Foreign Minister. He was also created a knight and Marshal of France by Louis XIV, and was a diplomat for Louis XIV and Philippe II, Duke of Orléans. François Pierre de la Varenne, 1615-1678 in Dijon), Burgundian by birth, was the author of Le Cuisinier françois (1651), one of the most influential cookbooks in early modern French cuisine. La Varenne broke with the traditions that had revolutionised medieval and Renaissance French cookery in the 16th century and early 17th century. (source: Wikipedia). Although the contents and subject of this book are historic, and a direct reprint of the original first edition, the book itself is not very old, circa 1999. No other publication date is available. Modern Reprint. Clean and Unmarked Text. Limited edition of 100 copies stated. ~ We appreciate your consideration of one of our books, art prints or novelty items. We strive to offer fast, courteous and professional service to all our patrons. Reading is one of life's great pleasures. Please inquire for further details, our items arrive shrink wrapped and well packed. ~ Thank you for viewing and stopping by. Translation: French chef teaches how to prepare all kinds of meats, how to make all kinds of pastries, jams: revised, augmented with treat of squid, liquid jams, for preparing feasts in four seasons of the year, kitchen squire of Marquis of Uxelles: 1st ed.