12mo. viii, -275 pp. Contemporary green quarter-morocco over blind-stamped cloth boards, spine gilt, raised bands, lightly rubbed, marbled endpapers.The FIRST EDITION of this interesting work on Russian food and service. The first two hundred pages describe various foods and recipes with the titles provided in French and Russian. This is then followed by menus for ?diners maigres avec et sans poisson? and a fifty-four page dictionary of Russian culinary terms translated into French. The French method of serving food was to place all courses of the meal onto the table at once. The benefits of this method were presentation and choice. The disadvantage was that the food got cold. ?To avoid this problem, Russian service placed on the table only cold dishes that could wait, while hot ones were passed around to all the guests immediately after being carved in the kitchen.? ? Flandrin, Arranging the meal, p. 94. By the end of the 19th century, the service à la russe prevailed in France. Alphonse Petit ?était chef de cuisine du comte Panine, ministre de la Justice en Russie.Petit a exercé 12 années à Saint-Petersbourg et son livre a pour but de venir en aide aux confrères susceptibles d?entrer au service d?une famille russe ou pour les chefs d?hôtels internationaux fréquentés par des voyageurs sujets du Tsar.? ? Oberlé. A good copy. On the recto of the half-title page is the contemporary library stamp of J[u]les Dupont. Bitting p. 366; Drexel 566; Georg 556; Oberlé no. 251; OCLC: Cornell University, University of California (Berkeley), Library of Congress, Lilly Library, Kansas State University, Texas A & M University, and five locations in the United Kingdom; Simon, Gastronomica, 1155; Vicaire col. 677. Bookseller Inventory #
Title: La Gastonomie en Russie. Paris: chez l’...
Binding: Hard cover
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