TRAITÉ HISTORIQUE ET PRATIQUE DE LA CUISINE; OU LE CUISINIER INSTRUIT, De la connoissance des ANIMAUX, tant VOLATILES, que TERRESTRES, AQUATIQUES & AMPHIBIES; de la façon, de PRÉPARAR les divers ALIMENS, & de les SERVIR - Tome I (of II)
Paris: Chez CL. J. B. BAUCHE, 1758. First Edition. Hardcover. 468 pages. 17 x 10.5 cm. Menon, one of the most important and prolific French cookbook authors of the mid-19th century, helped bring forth a "new" or modern French cuisine by classifying and ranking the methods and procedures of dishes..... More
