[Cookbook] Le Cuisinier Roïal et Bourgeois

Qui apprend a ordonner toute forte de Repas, & a la meilleure maniere des Ragoûts les plus a la mode & les plus exquis, Paris, Charles de Cercy, 1698.

Sm. 8vo., title page with printer's mark, (14),505,(48) pp., includes 8 plates, one of which is restored, binding with extra paper cover. Contains first description of the 'kroket' according to recently deceased Dutch culinary expert Johannes van Dam.