Hand-Book of Practical Cookery, For Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food by Pierre Blot

Hand-Book of Practical Cookery, For Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food by Pierre Blot

75.00

D. Appleton and Company, New York, 1868. Hardcover. First Edition. 478 pages. 19 x 13 cm. A rising star in the mid-1800's, this French chef, opened a cooking school in New York City, became a media darling and then fell into obscurity. Based on science and French cooking, this cookbook brings some of Blot's work to us today.illustrated. Signed on the title page "Mrs. H. L. Russell, 1869." Interior crisp and clean, boards rubbed, head and tail of spine frayed. [BROWN 2371] Orig. maroon boards, embossed. Good.

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