PIERRE DE LUNE. - photo 1
PIERRE DE LUNE. - photo 2

PIERRE DE LUNE.

Lot 183
23.03.2023 15:00UTC +01:00
Classic
Starting price
€ 2 500
AuctioneerCHRISTIE'S
Event locationFrance, Paris
Archive
The auction is completed. No bids can be placed anymore.
Archive
ID 921588
Lot 183 | PIERRE DE LUNE.
Estimate value
€ 2 500 – 3 500
PIERRE DE LUNE.

Le Nouveau cuisinier, où il est traitté de la véritable méthode pour apprester toutes sortes de viandes, gibbier, volatiles, poissons, tans de mer que d'eau douce : suivant les quatre saisons de l'année. Paris : Pierre David, 1659.

Seconde édition sous ce titre. L'actualisation du titre permet non seulement de se différencier du Cuisinier de La Varenne, mais aussi de souligner le caractère nouveau de l'ouvrage, argument commercial désormais indispensable pour un livre de cuisine. On y retrouve l'innovante organisation de Pierre de Lune selon les quatre saisons, ainsi que les 22 recettes de potages et 149 recettes d'entrées adaptées au Vendredi saint. Vicaire, 542-543 ; Livres en bouche, 112 ; Cagle, 290.



In-8 (181 x 107 mm). Table des chapitres manuscrite sur la première garde (rousseurs, mouillures affectant l'ensemble de l'ouvrage, déchirures avec manques en pied des feuillets h7 et z3, petit manque au coin supérieur des feuilets h8 à n1). Reliure de l'époque : veau, dos à nerfs, tranches jaspées (plats frottés, dos passé, charnières fendues, coins abimés, manques aux coiffes et en pied du dos, vermoulures). Sous emboîtage moderne.

Provenance : Julie Susanne (ex-libris manuscrit partiellement caviardé) ; Marie Gibbons (note manuscrite datée du 8 mai 1881) ; Frank Gibbons et Isabel M. Leonard (note manuscrite).



Second edition of this treatise on cooking organized according to the four seasons, comprising a large section of recipes adapted to Good Friday.

Place of origin:Western Europe, France, Europe
Auction house category:Printed books
Address of auction CHRISTIE'S
9 Avenue Matignon
75008 Paris
France
Preview
23.03.2023 10:00 – 15:00
Phone +33 (0)1 40 76 85 85
Fax +33 (0)1 40 76 85 86
Email
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