MASSIALOT (François). Le nouveau cuisinier royal et bourgeois ou cuisinier moderne. Paris, Saugrain fils, 1748-1750. 3 volumes in-12, contemporary fawn basane, ornate spines, red edges (Contemporary binding). Famous cookery book, illustrated with 23 plates showing the tables laid. Tear without missing Volume 3, p. 139/140. From the Raymond Oliver library, with bookplate on tan morocco binding. Vicaire, 575.