NOUVEAU CUISINIER ROYAL (Le), or the Art of Cooking, made accessible to everyone ... par un officier de bouche. Paris, Tardieu et Denesle, 1813. In-8, brown half-maroquin, smooth spine decorated with cold fillet, gilt fillets and dotted lines (Period binding). An excellent cookery manual containing the art of slicing, table and wine service, a treatise on pastry-making and cooking, the art of folding napkins and making ice-cream. This volume is a reissue of the Nouveau cuisinier impérial published in 1813: the masthead and title pages have been reprinted on different paper. The usual titles of the work indicate Cuisinier impérial, as does the Avertissement at the beginning of the book. A very rare work, unknown to the bibliographers consulted, except for Vicaire who mentions it (col. 234). One copy in the BnF. Three copies have been sold in the last ten years, two with the title of Cuisinier impérial, only one with the title of Nouveau cuisinier royal in 2023 (exempl. Lambert). Some light foxing.