BERNARDI, T. - photo 1
BERNARDI, T. - photo 2
BERNARDI, T. - photo 3

BERNARDI, T.

Lot 26
23.03.2023 15:00UTC +01:00
Classic
Sold
€ 3 528
AuctioneerCHRISTIE'S
Event locationFrance, Paris
Archive
The auction is completed. No bids can be placed anymore.
Archive
ID 921672
Lot 26 | BERNARDI, T.
Estimate value
€ 400 – 600
BERNARDI, T.

Le Glacier royal, ou L'Art de donner des bals et soirées. Paris : Gustave Barba, 1844.

Édition originale.



Ouvrage recherché et difficile à rencontrer, Le Glacier royal est annoncé comme complément indispensable du Cuisinier impérial de Viard, auquel Bernardi contribuera à partir de l'édition de 1846. Il contient de nombreuses recettes : café, chocolat, thé, bavaroises, glaces, sorbets, bischoff et punch glacés et chauds, liqueurs glacées, biscuits glacés, mousses, limonades et orangeades, fruits glacés, gâteaux en sucre soufflé, pralinage et sucre candi, petits fours, biscuits, macarons et massepains, petits soufflés et imitation de fruits, gaufres, croquants, tourons et meringues, gelées et crèmes pour entremets, compotes, marmelades, confitures, fruits à l'eau-de-vie, pâtes de fruits, sirops, distillats, ratafias, etc. Vicaire, 86-87 (collation erronée) ; Bitting, 38 ; André, Bibliothèque gastronomique, 2006, n° 58.



In-12 (173 x 107 mm). Illustré de 5 planches (et non six, contrairement à ce qu'annonce le titre) aux pages 260, 264, 266, 268, 270. Elles montrent des ustensiles nécessaires à la fabrication des glaces et sirops, des menus de desserts (traces d'usage intensif, piqûres et rousseurs, mouillure en bas de la table des matières). Reliure de l'époque : demi-basane rouge, dos lisse fileté or (reliure frottée).



[On joint, du même :] Le Glacier impérial. Paris : Barba, 1853. Édition revue et augmentée du Glacier royal. In-12 (182 x 112 mm). 6 planches gravées (piqûres et rousseurs éparses, feuillet paginé 29-30 restauré en marge inférieure). Reliure signée des Ateliers Laurenchet : demi-chagrin vert, dos à nerfs orné de fleurons dorés, couvertures conservées.



First edition of this rare book about ice-creams and desserts, with a copy of the 1853 revised edition.

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