Paris: Capelle et Renand, 1808. First edition. 8vo. 384, 1 pp. Illustrated with 16 engraved black and white plates, some folding. Quarter brown calf over marbled paper-covered boards, black leather spine label; blue speckled edges; scattered toning and stains. Bitting 203

First edition of famous French gourmand Laurent Grimod de La Renyiere's (1758-1831) guide to the art of presenting food. Divided into three parts, the first deals with the slicing of meat, the second with seasonal menus, and the third on etiquette and civility while eating.