MARIN (François). Suite des Dons de Comus, ou l'Art de la Cuisine réduit en pratique. Paris, Pissot, 1742. 3 volumes in-12, marbled havana basane, ribbed spine, compartments decorated with gilt fleurons, red morocco parts, marbled edges (Binding of the period). Very rare first edition of one of the most important works of the reign of Louis XV. The preface is attributed to Meusnier de Querlon, the author of Soupers de Daphné. Marin first worked as a cook for Madame de Gesvres. He then worked for the Maréchal-Prince de Soubise (1715-1787), who was a member of Louis XV's fine dinner party at the same time as the Prince de Dombes (1700-1755), who, without revealing himself, was the author of Le Cuisinier Gascon (1740). The Prince de Soubise is credited with the famous onion sauce. Marin describes "three particular onion sauces". The first volume deals with: broths, consommés, sauces, coulis, soups and meats; the second volume deals with pork, poultry, game, vegetables and mushrooms; the third volume deals with pâtés, pastries, roasts, fritters, canapés, eggs, broths; some sauces and numerous preparations for river and sea fish, and la Cuisine et économie bourgeoise. This is a very comprehensive work offering a range of over 1,500 well-described recipes. A few light marks due to the paper used and prior to printing, made a little more tasty by 4 marks of belonging to the same person, including : This book belongs to moy Claude Pierre Mortier de Rive de Gié en Lionnais, bon garçon. Ceux qui le trouveront à lui le renderon, et il leur païra bien gracement leurs peines, fait à Verdun, ce 10 février mil sept cent quarante huit, Claude Pierre Mortier 1748. Other handwritten bookplate: Ce livre appartient à moi qui m'appelle Claude Pierre Mortier, traiteur à Verdun le 14 aout 1748. Spines renewed and rebacked. Small restorations, very well done at the corners.