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French Cook - UDE Louis Eustache - 1828. 
1828 - UDE, Louis Eustache. The French Cook. Philadelphia: Carey, Lea and Carey, 1828. Thick 12mo, period-style full calf gilt, raised bands, marbled endpapers. $3200.Scarce first American edition of Ude's influential cookbook, "the first of many French cookbooks in America," handsomely bound.Formerly an apprentice sous-chef in Louis XVI's kitchens maître d'hôtel of Napoleon's mother, Ude exerted great influence on high society: he "introduced the light sandwich supper at fashionable soirées" (Feret, 40), and Mrs. Beeton founded her recipe for turtle soup on his. First published in London in 1813, his French Cook "begins with a section on sauces, including bouillons and consommés, and follows with chapters on meat, veal, mutton, lamb, pork, fowl and so forth". It was Ude's opinion that dinner was a time when lords and ladies could display their wit and charm in a perfect ambience created by the talents of their chefs" (Une Affaire de Goût 142). The book "was published in Philadelphia 15 years later, the first of many French cookbooks in America" (Oxford Companion to American Food and Drink, 238). With eight plates illustrating arrangements of center and side dishes. See Bitting, 471. Contemporary and old owner inscriptions, manuscript recipes (including "Philadelphia Rolls" and "Apple Pudding").Scattered mild embrowning, expected light soiling. Just a few minor paper repairs. An excellent copy in extremely good condition, handsomely bound. Scarce. [Attributes: First Edition; Hard Cover]
[Bookseller: Bauman Rare Books]
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