BEAUVILLIERS (Antoine). L'Art du cuisinier. Paris: Pilet, Colnet, Lenoir, 1814. - 2 volumes in-8, 199 x 124 : xij, 388 pp. 3 plates ; (2 ff.), 376 pp. 6 plates. Spotted havana half calf with white parchment corners, smooth spine decorated (contemporary binding). Vicaire, 78. First edition of one of the best early works on the culinary arts, which has rightly become one of the classics of gastronomic literature. Dedicated to the Marquis de La Voppalière, it was written by the restaurateur Antoine Beauvilliers (1754-1817), a former officer of the Count of Provence, who created the first luxury restaurant on rue de Richelieu: La grande taverne de Londres. Covering cooking, food preparation and service, it contains several hundred perfectly described recipes. "I have collected the methods of the greatest masters; I have only allowed myself to set out ideas for improvement after having tested them for a long time, and I have taken care to develop the details necessary to form a complete system. I have not forgotten the economic means of handling and preserving food. Wealthy men can learn from my work how they should make the most of the produce from their garden, their barnyard and their hunting; how they can, without much expense, have exquisite dishes, and find pleasure and health at the same time" (pp. v-vj). The edition is illustrated with two title vignettes, drawn by Desmarais and copper-engraved by Jubin, depicting kitchen interiors. It also includes 9 fold-out plates showing table plans. A good copy in contemporary binding. The author's autograph signature, here on the first title page, as well as the drystamp with his initials, are found as they should be. Antique label from a private library glued to the top of the spines.