Frontispiece engraved by Simonet after Chasselat, viii and 282 pp. 8 plates of dissection.
Second edition, rare, published one year after the first one, of this famous cooking manual, very often reprinted in the 19th century.
It opens with a chapter devoted to cellars and wines, followed by instructions for serving and dissecting meat and fish. It then contains numerous recipes for meat, vegetables, eggs, pastries, fish, compotes and candied fruits.
Louis-Eustache Audot (1783-1870), gastronome author of a "Bréviaire", was also a man of letters and bookseller.
Freckles, small worm holes. Cover very rubbed, faded, with small tears in the spine.
Vicaire, 54 - Oberlé, Fastes, 179-183; Bitting, 20: other editions.