DURAND, Charles (1766-1854). - photo 1
DURAND, Charles (1766-1854). - photo 2
DURAND, Charles (1766-1854). - photo 3

DURAND, Charles (1766-1854).

Lot 93
23.03.2023 15:00UTC +01:00
Classic
Sold
€ 3 528
AuctioneerCHRISTIE'S
Event locationFrance, Paris
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Archive
ID 921315
Lot 93 | DURAND, Charles (1766-1854).
Estimate value
€ 2 000 – 3 000
DURAND, Charles (1766-1854).

Le Cuisinier Durand. Nîmes : Imprimerie de P. Durand-Belle, 1830.

Rare édition originale imprimée à Nîmes : florilège de la cuisine méridionale en 885 recettes, qui, contrairement à celle du nord de la France, “attendait encore un ouvrage”, d’après l’auteur. Surnommé le "Carême de la cuisine provençale", Charles Durand permit aux Parsiens de découvrir sa brandade de morue vendue en pots (sans ail), de même qu'étaient expédiés jusqu'à Constantinople la fameuse pâte Durand. 885 recettes numérotées et expliquées avec précision, dont les sauces qui portent son nom. L'ouvrage s'achève sur une table des diverses préparations, des propositions de menus pour huit à trente-six couverts et par un glossaire culinaire. Vicaire, col. 231-232 (“édition peu commune”) ; Oberlé, 204 (édition postérieure).



In-8 (206 x 130 mm). Signature de l’auteur au verso du faux-titre, authentifiant l’exemplaire. Bien complet, en fin de volume, du feuillet d’errata. Reliure de l'époque : demi-basane fauve, plats de papier marbré (dos passé avec épidermures, frottements aux coupes et coins).

Provenance : sur plusieurs feuillets, cachet de la bibliothèque d’Octave Reynaud la Gardette, à Rollène (Vaucluse) et de J.-A. Ernest-Bruyère, Welcome, Pont-Saint-Esprit (Gard).



First edition of this compilation of recipes of Southern French cuisine.

Place of origin:Western Europe, France, Europe
Auction house category:Books
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