[BOURBON (Louis-Auguste). Le Cuisinier gascon. Amsterdam (Paris), s.n., 1740. In-12, marbled calf, ornate spine, gilt fillet framing the covers, red edges (period binding). First edition of this anonymous work dedicated to the Prince of Dombes, Louis-Auguste de Bourbon (1700-1755), one of the best cooks in France according to the dedication epistle. According to tradition, this book was written by the prince himself. The grandson of Louis XIV and Madame de Montespan, Louis-Auguste de Bourbon exercised his talents as a chef at the table of King Louis XV; he is said to have introduced Gascon cuisine into culinary literature. Le Cuisinier gascon gives two hundred and seventeen recipes, some of which are "given picturesque names" (Vicaire), such as Beignets bachiques, Yeux de veau farcis au gratin, Poulet en Chauve-Souris, Veau en crotte d'âne roulé à la Neuteau, and so on. The author also gives special attention to transalpine cuisine: Pâté de lazagne à l'huile, rafiolis, nioc, macaroni au lait, cabbage à la romaine, veal à la piémontoise, truffles à l'italienne, macaroni pâté, poulpette, veal strawberry pie... Note to readers: You will find here a judicious selection of the most exquisite dishes, with detailed instructions on how to prepare them. The author of the Dons de Comus is a scholar: the Patissier Anglois has wit: I am only interested in taste. Minor restorations to headpieces and corners. Vicaire, 233.