GUÉGAN (Bertrand). The Flower of French Cuisine. Cuisine ancienne - Cuisine moderne. Paris, La Sirène, 1920-1921. 2 volumes in 3 volumes in-8, bound in checked cloth, title-pieces printed on paper on the spines and first covers. First edition of this monumental work on cooking, presenting the best recipes of the "best cooks, pastry cooks and limonadiers of France, from the 12th to the 19th century", with notes and comments, and the best recipes of the great French cooks from 1800 to 1921.