ANDRÉ VIARD (1759-1834) FOURET PIERHUGUE LE CUISINIER ROYAL, OU L’ART DE FAIRE LA CUISINE, LA PÂTISSERIE ET TOUT CE QUI CONCERNE L’OFFICE [THE ROYAL CHEF, OR THE ART OF COOKING, PASTRY-MAKING AND ALL MATTERS RELATING TO THE KITCHEN]. WITH A NOTE ON WINES. ELEVENTH EDITION, 1822. 1 VOLUME IN FRENCH.

Paris, published by J.-N. Barba, Bookseller, 1822. By Messrs Viard and Fouret, Master Chefs. Expanded by 1,100 entries and illustrated with 9 plates for table settings ranging from 12 to 60 place settings, followed by a guide to wines by Mr Pierhugue, the King’s Sommelier. Bound, in full contemporary leather binding, smooth spine with decoration, title label. Plates missing. 21.3 x 13.3 x 4 cm Binding and spine worn, scuffing, rubbing, loss of leather, corners worn, some foxing, soiling, stains, water damage; part of the rear endpaper is missing. Mr Pierhugue, sommelier to King Louis XVIII, was co-author with André Viard (a culinary writer and head chef from the Revolutionary period through to the Restoration) of the classic of culinary literature ‘Le Cuisinier royal ou L’art de faire la cuisine’ (formerly ‘Le Cuisinier impérial’), for which he wrote the section on wines from the ninth edition (1817). Fouret, former chef to the King of Spain, collaborated with them from the tenth edition (1820) onwards.