Search Results: nouvelle instruction pour les confitures by massialot francois

pp. 449-518., origineel 18e- eeuws karton. Geillustreerd met 2 uitvouwbare gravures van fruit arrengementen op tafel.

Paris: Claude Prudhomme, 1731. Hardcover. Good. 12mo. Pp. x, 547, (7). Illustrated with three folding woodcuts. Occasional woodcut tail-pieces. Index comprises pages 519-547, but lacks pages 545 and 546. That said, the index doesn't skip alphabetically (ending p. 544 with "Syrop de Sucre, put Sucrer de Liqueurs" and beginning p. 547 with "Syrop de Longue Vie" suggesting printer's error in pagination). Contemporary calf with five raised bands, gilt florets in compartments. Red morroco spine label faded and chipped. All edges speckled. Small food stains on pp. 107-108, wormhole pp. 305-308. Both joints starting, with evidence of old repair to both. Some loss to tail of spine. Armorial bookplate of Edward Monckton, with his signature on the title page as well as another previous owner. Interior quite sound, with plates in fresh condition. No foxing to speak of. Features candied fruits, jellies, jams and other delights, presented as if for royalty. In fact, Massialot, the culinary genius who gave us… Read More

Paris: Savoye et al., 1765. Fourth Edition. Hardcover (Full Leather). Very Good Condition. Full contemporary calf, wear at corners and a bit of loss and degradation to the leather at the base of the spine - binding slightly shaken, but sound. Scattered foxing, a number dog earred pages, and a few light dampstains mostly to the plates - quite clean internally. xvi, 518, (30)pp, privilege leaf at rear and 4 folding plates. Cagle 324, Vicaire 455, Simon 1022Originally published as Nouvelle Instruction Pour Les Confitures in 1692. A vast array of jams, infused liquids and candies, as well as recipes for recent imports chocolate, tea, and coffee. Size: 8vo (octavo). Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking, Wine & Dining; Inventory No: CAT000082.

Paris: Saugrain Fils, 1740. New Edition. Hardcover (Full Leather). Very Good Condition. Full contemporary calf, wear at corners and a bit of loss and degradation to the leather at the base of the spine and edges. Scattered foxing, one plate soiled and worn at edges, notes in pencil to endpaper and front endpapers loose, occasional mild staining and soiling, quite clean internally, overall. (16), 518, (30)pp, and 4 folding plates. Cagle 324 (1776 ed.), Vicaire 455, Simon 1022Originally published in Nouvelle Instruction Pour Les Confitures in 1692. A vast array of jams, infused liquids and candies, as well as recipes for recent imports chocolate, tea, and coffee. Size: 8vo (octavo). Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking, Wine & Dining; Inventory No: CAT000293.

Paris: Claude Prudhomme,, 1725. An early edition of this cookbook by the internationally renowned chef François Massialot (1660-1733), who served figures such as Philippe I the Duke of Orléans (the brother of Louis XIV) and the Marquis of Louvois. His influential recipes were translated into English as The Court and Country Cook (1702). The present work was first published in 1692. Octavo (162 x 97 mm). Contemporary calf, red spine label, compartments decorated in gilt, marbled endpapers, edges red. With 3 folding plates illustrating banquets. Binding rubbed with a couple of small scuff marks, joints repaired, extremities worn, sporadic dampstains to contents, short closed tear to fore margin of final prelim, pp. 165-6 torn at lower outer corner with loss to text. A good copy.

1698. A Paris, Chez Charles de Sercy, au Palais. relié, plein veau marron d'époque,. Coiffes accidentées avec manque de cuir surtout à la supérieure, en partie absente ; mors supérieur fendu en pied et surtout en tête et coins usés en pied ; rares et petites épidermures sur les plats, sans gravité ; quelques cahiers sont un peu désalignés et on remarque 3 petites déchirures avec manques de papier uniquement dans la marge aux pages 31, 151 et 169, ainsi qu'un petit trou avec manque de 2 mots en page 327, sinon l'ensemble est correcte et l'intérieur particulièrement frais dans sa totalité ; bon exemplaire.. in-12. avec 2 gravures dans le texte et une gravure dépliante ainsi qu'une vignette en page de titre, des bandeaux, des lettrines et culs-de-lampe ; dos à 5 nerfs, avec caissons ornés de filets et motifs floraux, dorés, une pièce de titre avec filets et caractères dorés ; toutes tranches mouchetées.

1740 Massialot French Cuisine Cooking Liqueurs WINE Confitures Recipes Cookbook
François Massialot was a 17th-century French chef who wrote a number of cookbooks in addition to his well-known meals for French royalty. One of his famous cookbooks was 'Nouvelle Instruction pour Les Confitures' which was a collection of recipes for jams, jellies, fruit dishes, and liqueurs and wines.
This 1740 printing of 'Confitures' was published the same year as Massialot's death and features a charming folding engraving of a table setting at the end.
Item number: #19032
Price: $750
MASSIALOT, François
Nouvelle instruction pour les confitures, les liqueurs et les fruits : ..., avec la manière de bien ordonner un fruit. Suite du Nouveau cuisinier royal et bourgeois ... Nouvelle édition, revue, corrigée et beaucoup augmentée.
Paris: J. Saugrain, 1740.

Details:
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Collation: Complete with all pages
o [16], 518, [42]
o 4 engravings (1 present but damaged)
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Language: French
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Binding:… Read More

1734 WINE Massialot French Cuisine Cooking Liqueurs Confitures Recipes Cookbook
François Massialot was a 17th-century French chef who wrote a number of cookbooks in addition to his well-known meals for French royalty such as Philippe I. One of his famous cookbooks was 'Nouvelle Instruction pour Les Confitures' which was a collection of recipes for jams, jellies, fruit dishes, and liqueurs and wines.
This 1734 printing of 'Confitures' was published in Paris by Prudhomme.
Item number: #21324
Price: $750
MASSIALOT, François
Nouvelle instruction pour les confitures, les liqueurs, et les fruits: où l'on apprend à confire toutes sortes des fruits, tant secs que liquids
A Paris, chez Claude Prudhomme, 1734.

Details:
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Collation: Complete with all pages
o [12], 547 (i.e., 545), [11]
o 3 folding plates
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Language: French
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Binding: Leather; tight and secure
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Size: ~6.75in X 4in (17cm x 10cm)
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Paris: Claude Prudhomme, 1715. Early Edition (first: 1692) of this classic guide to making all manner of preserves, sweets, liqueurs, and dishes made with fruits. The author served as chef to various illustrious personages including Philippe I, Duke d’Orléans, the brother of Louis XIV, and his son Philippe II, Duke d’Orléans, who was first Duc de Chartres then the Regent, as well as the Duc d’Aumont, the Cardinal d’Estrées, and the Marquis de Louvois. Massialot is credited with creating the dessert crême brulée. Vicaire pp. 454-55. cfBitting p. 585. cfCagle 320-23. cfOberlé 94-96. cfSimon 1021. 12mo. pp. 6 p.l., 464, [26]. 3 folding woodcut plates. woodcut ornaments & initials. old vellum (occasional light spotting)

Paris.: Charles de Sercy., 1692. 1st Edition.. Contemporary full brown calf, raised bands, gilt spine decorations. . Good, plus, covers worn at corners and spine ends, front outer joint split but holding, contents tight and clean. . 16mo., 16.5x9 cm.. French text. Rare first edition with the printer’s device and the folding plate. From the library of the author of “The Food Encyclopedia”, Jacques L. Rolland. weight: 0.8 lb. One folding plate of a table set with fruits and desserts.