COLOMBIÉ (Auguste). New culinary encyclopaedia. La pâtisserie bourgeoise, la cuisine bourgeoise. Meulan, Rety, 1906-1907. 3 volumes in-4, blue half-basane, spine ribbed and decorated (period binding). First edition of one of the most important works on French cuisine. Colombié was the greatest teacher of cookery. He endeavoured to write his recipes with great clarity and to extend them with valuable commentaries. A much sought-after work, much of the stock having been destroyed after the author's death; moreover, many of our contemporary cooks, who have made ample use of this work, have never been keen to promote its value.