ANDRÉ VIARD (1759–1834) FOURET PIERHUGUE 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, … pp. 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, co-author with André Viard—a culinary writer and head chef from the Revolutionary period through to the Restoration—of the classic work of culinary literature entitled *Le Cuisinier royal ou L’art de faire la cuisine* (formerly *Le Cuisinier impérial*), for which he authored, from the ninth edition (1817). Fouret, former chef to the King of Spain, collaborated with them from the tenth edition (1820) onwards.