[GASTRONOMIA] - Lotto di 5 opere di cucina francese. A lot dedicated to 19th century French haute cuisine . 5...

[GASTRONOMIA] - Lotto di 5 opere di cucina francese. A lot dedicated to 19th century French haute cuisine . 5 works: BERNARDI T. (19th century). L’Art de donner des bals et soirées, ou le Glacier royal, containing les meilleures recettes pour faire les glaces, sorbets, cafe, punch, chocolats, the, marmelades. Brussels: Société typographique belge, 1844. 8vo (173 x 110mm). Later binding with gilt title on red leather spine; VIARD - FOURET (19th century). Le Cuisinier Royal, ou the art de faire la cuisine, the patisserie et tout ce here concerns the office. Paris: Barba, Dupont, Corbet, 1828. 8vo (205 x 128mm). 3 folding plates (spotting). Late 19th-century half leather binding with gilt title on spine; DUBOIS, Urbain (1818-1901). La cuisine d'Aujourd'hui ecole des jeunes cuisiniers. Paris: Dentu, 1889. 4to (230 x 170mm). Frontispiece, in-text illustrations (spotting). Contemporary binding backed in leather titled in gold; ALI-BAB (pseud.) BABINSKI Henry (1855-1931). Pratique gastronomy. Etudes culinaires suivies du traitement de l'obésité des gourmands. Paris: Flammarion, 1923; 4to (270 x 215mm). Editorial percalline binding (some foxing); GOUFFE', Jules (1807-1877) The Royal Cookery Book (Le livre de cuisine). London: Low, Marston, 1869. 8vo (215 x 145mm). Illustrations in the text. Editorial printed cloth (5)