Le Menu Quotidien
Le menu quotidien : recueil des menus de déjeuners et dîners de famille pour chaque jour de l'année et jours de fêtes, menus de déjeuners et dîners de cérémonie, de repas de noces, de banquets, de déjeuners de chasse, de lunchs, soupers de réveillon,de buffet de bal: précédé d'une étude sur les menus, le service de la table et les mois gastronomiques. Barthélemy, Fernand; Distel, M. (Preface)
Book Description: Vaugirard, 1903. Hardcover. First edition. Good +/None French language. 191 pages. S.d., but notation "8558, 12-03" on the last page. Sunned, scrapes on printed marble paper-covered boards. Spine ends have some raveling. A few stray ownership marks in pencil. Binding solid. Acidification evident at edges of pages. The only other examples seem to be in the US LOC and the BNF. The BNF dates its copy as 1927, whereas the LOC is 1903?
Chef Barthelémy was one of the early instructors of the Cordon Bleu school. Contains daily menus for every day of the year indexed to the Cordon Bleu 5-volume La Cuisine Pratique. Each month is prefaced by a gastronomic seasonal introduction. There is also an introductory essay. This book has neither recipes nor illustrations. Inventory #14769
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