Guide de la Bonne Cuisinière par Mme C. Durandeau by Mme C. Durandeau - 1887: Deuxième Édition

Paris: Administration De L'Almanach-Vermot, 1887. Hardcover. Red illustrated cloth covered boards. Very good. Baer, Gill. 428 pages. 16.5 x 11.5 cm. This French dictionary/reference book of cooking terminology focusing on procuring ingredients and preparing cuisine. Recipes for popular dishes are given in general terminology with diagrams and illustrations of various cuts of meat which are best used, how to choose cheeses, the use of various fruits, the art of using up leftovers and extra ingredients, and a few home remedies. There is an impression that the French palate was being affected by colonialism and specifically notes that guinea pigs should not be eaten unless heavily seasoned. Decoratively illustrated throughout by Gill Baer (1859-1931). Pages toned. Covers seem to be expertly rebound. Pencil writing (numbers) on rear free end paper.