[MENON (Joseph). Traité historique et pratique de la cuisine, ou Le Cuisiner instruit (...). Suivi d'un petit abrégé sur la manière de faire les confitures liquides et autres desserts de toute espèce. Paris, Cl.-J.-B. Bauche, 1758. 2 volumes in-12, marbled basane, ornate ribbed spines, brown red titles and brown goblets, cold fillet framing the covers, red edges (Binding of the period). First edition, anonymous, illustrated with 4 folding plates. The first volume opens with a series of miscellaneous tables and menus; this is followed by sections devoted to dissection, juices, coulis, stews, sauces, rouxes, stuffings; meats; and finally jams and desserts. The second volume deals with fish, pastries, eggs and vegetables. Vicaire, 592.