[GASTRONOMY]. VIARD (André).

[GASTRONOMY]. VIARD (André). The Imperial Cook, or The Art of Cooking and Pastry-Making for All Budgets; with Various Kitchen Recipes and Preserved Fruits, and Instructions on How to Set a Table for Twenty to Sixty Guests. Paris: Barba, Bookseller, 1806. 8vo, light-colored half-basane with small corners, smooth spine with decoration (contemporary binding). XII + 459 pp. FIRST EDITION of this famous culinary encyclopedia. Binding worn with minor imperfections; head cap restored; foxing; tea

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