Guide Gourmet Table Practical Diners, Used (6 results)

Cloth. Condition: Good. No Jacket. In French. Covers mildly shelfworn.

Hardcover. Condition: Good. Rare original early 1900's copy of "Le Guide Du Gourmet à Table: A Practical Guide for Diners and Epicures." The book is overall in good condition with some signs of wear and age. It is undated, but circa sometime around 1903-1910. The majority of the text is in French; just the preface is in English. The covers have some moderate soiling and wear. All of the page edges are gilt. There is some cracking to the interior hinges; however, the binding is still good and sound. The interior is lightly toned from age but is generally nice and clean, though there may be the occasional page with a light bit of foxing or grubbiness. Along with that there may be the very occasional page with some kind of other minor imperfection such as a tiny chip or tear, creased page corner, minor stain or marking, etc. The book is a fairly small volume which measures approximately 6 3/8 inches by 4 1/8 inches and is 292 pages long.

In - 16. Leg. in mz. percallina (leggere abrasioni nella parte inferiore del dorso); timbretto della biblioteca estinta 'Motta'; buona copia. Pagg. VIII,345,(3). Con alcuni disegni n.t. e una tavola b/n f.t.; R. Y3.

Hardcover. Condition: Very Good-. New edition. Spine bumped, owner's signature on fep, light browning on page edges; Text in french, all edges gilt. ; 6.35 x 3.95 x 0.75"; 292 pages.

Victorian culinary and dining guide combining French and English gastronomic instruction. Le Guide du Gourmet à Table presents practical advice for diners, menu construction, table service, carving, beverages, and gastronomic terminology, together with cultural and aphoristic reflections on the art of dining. Published in London by Carmona & Baker (Long Acre), this "Nouvelle Édition, Revue et Augmentée" reflects late-19th century Anglo-French culinary influence and the rise of formal restaurant culture. An evocative period piece of gastronomy and dining etiquette. Offered in well-worn but complete condition. Year: Circa 1890s (Nouvelle Édition, Revue et Augmentée; exact year not stated).

Hardcover. Condition: Near Fine Condition. Later Edition. Just about fine in decorative cloth with inset illustration. A nice guide mostly in French but with some English meant for the sophisticated Londoner. 292pp with ads at rear. Undated ca 1900. Provenance: Anton Mosimannn (ex-libris) Mossimann was chef de cuisine at The Dorchester Hotel - a nice association of continental cuisine in London. Size: 8vo. Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking, Wine & Dining; Inventory No: CAT001027.