[MASSIALOT, François (1660?-1733)]. - photo 1
[MASSIALOT, François (1660?-1733)]. - photo 2

[MASSIALOT, François (1660?-1733)].

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€ 3 276
Auction dateClassic
23.03.2023 15:00UTC +02:00
Auctioneer
CHRISTIE'S
Event location
France, Paris
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ID 921236
Lot 147 | [MASSIALOT, François (1660?-1733)].
[MASSIALOT, François (1660?-1733)].

Nouvelle instruction pour les confitures, les liqueurs et les fruits. Paris : Charles de Sercy, 1692.

Édition originale : un des traités sur la confiserie les plus complets de son temps, offrant la première représentation d'une table en perspective.



Sucres, fruits, massepains, meringues, biscuits, compotes, tourtes, pâtes, liqueurs, sirops... Faisant suite au Cuisinier royal et bourgeois de Massialot, ce traité propose une organisation claire en trois parties, elles-mêmes subdivisées selon les fruits et les saisons de leur maturité. Il opère une "synthèse du livre d'office du XVIIe siècle" en abordant des sujets qui faisaient jusque-là l'objet de traités à part entière, comme le thé, le café et le chocolat. La planche dépliante en fin d'ouvrage représente en perspective une table dressée pour le dessert, où les fruits ne sont pas servis dans des corbeilles mais présentés sur des porcelaines et des structures de bois et d'osier. Vicaire, 453-454 ; Livres en bouche, 125 ; Cagle, 320 ; Bitting, 584 ; Oberlé, 94 (pour la contrefaçon de la même année).



In-12 (159 x 87 mm). Illustré d'une planche dépliante figurant une table dressée en perspective, 2 figures gravées dans le texte représentant des tables dressées, en-têtes, lettrines et culs-de-lampe gravés (brunissures, infimes piqures, légères déchirures avec manque sur la première garde et en marge du feuillet Gg1). Reliure de l'époque : veau marbré, dos à nerfs orné de filets et petits fers dorés, tranches mouchetées (plats et dos frottés, charnières fendues, coins abimés, manques aux coiffes).

Provenance : Aignan (note manuscrite datée 1694 sur la première garde).



First edition of the most comprehensive treatise on candy of its time, comprising the first representation of a table in perspective in a cooking book, this copy in a calf period binding.

Place of origin:Western Europe, France, Europe
Category:Printed book
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