Published by New York, Chicago, San Francisco: Holt, Rinehart and Winston, 1966., 1966
Seller: David Hallinan, Bookseller, Columbus, MS, U.S.A.
First Edition
American first edition (with publisher's requisite statement upon copyright page - translated from the French edition "L'art de la Cuisine"). 168 pages. Hardcover: H 24.5cm x L 18.5cm. Dust jacket rubbed with slight soiling and some foxing/toning; nicks/scuffs at edges; crease and small chip at rear panel's lower right. Cloth boards lightly foxed. Text blocks' top edge foxed/toned; slight foxing to fore-edge. Some foxing/toning to endpapers; slight foxing at margins of interior pages which are otherwise clean. Binding is firm.
Published by Henry Holt & Co Inc, New York, 1995
ISBN 10: 0805041109 ISBN 13: 9780805041101
Seller: The Print Room, Cockernhoe nr Luton, United Kingdom
Hardcover. Condition: Near Fine. Dust Jacket Condition: Near Fine. Jacket after Henri Toulouse-Lautrec (illustrator). First Thus. First published in French in 1930, this is a first edition first impression with full number line of the revised and re translated edition of 1995. Some slight edge wear to top and bottom of jacket and spine, spine very slightly faded, top corners very slightly bruised, not price clipped ($35.00), no inscriptions, internally clean tight and square, overall a vg+ copy. 169pp, illustrated. Artist, printmaker and satirist Henri de Toulouse-Lautrec (1864-1901), brought to his art a zest for life as well as an impeccable style. It is an exciting discovery to find that Lautrec applies this same exuberance and meticulous technique to the art of cuisine, that he invented recipes and cooked new dishes as an artistic creation worthy of his serious attention. This volume is a collection of the somewhat rarefied recipes that Lautrec invented, or were garnered in his company from acquaintances of all classes of society. It has been illustrated with the menus that Lautrec himself designed and decorated, as well as with a rich abundance of other appropriate Lautrec paintings and drawings. The frontispiece is a portrait by Edouard Vuillard of Lautrec preparing one of his masterful dishes. The recipes are given here in their original form, retaining their colour of thought and language. The only modifications are culinary notes that have been added to facilitate the work of modern cooks. Lautrec took great pride in his culinary ability and if he felt it would not be appreciated, he would say that some people 'are not worth of ring dove with olives, they will never have any and they will never know what it is'. Lautrec planned meals carefully, made beautifully decorated menus, and was inspired by the dinners to draw more sketches of the dinners and of the food. I looked through this book for some recipes to try but was put off by recipes such as 'Thrushes the Ardennes Way' and recipes for 10 people. But there are many more sensible and modern examples. Maurice Joyant (1864-1930), was Toulouse-Lautrec's friend, art dealer and later his executor. A beautiful and scarce book.
Published by Michael Joseph,, 1966
Seller: Bertram Rota Ltd, Kintbury, United Kingdom
First English Edition. Colour frontispiece, plates and illustrations throughout 4to Fine copy in dust-wrapper and slipcase.