POT-AU-FEU (Le): Journal de cuisine pratique et d'économie domestique. Paris Bureaux de la revue [éditeur Saint-Ange Ébrard] 1893 à 1922. 20 volumes in-4 bound : 1893 à 1906 demi-basane rouge ; 1907-1908 en 1 vol. demi-toile rouge moderne ; 1909 demi-basane rouge ; 1910 à 1920 en 4 vol. demi-toile rouge moderne ; 1921 et 1922 demi-toile verte. Missing issue 12 year 1922. Attached: tables of the years 1893 to 1924, 1 vol. modern red half cloth; 1928, 1 vol. modern red half cloth; 1930-31, 1 vol. modern red half cloth; 1932, 24 no. in 23 issues; 1930 to 1937, 2 vols. black half cloth, long title on paper. Missing 2 ff. n°3 of 1931 pp. 223-226 - and : 1934 pp. 369-72, 1935 pp. 373-76, 1936 pp. 369-372 in photocopies. Also enclosed is a typed letter on Le Pot au Feu cooking and pastry school letterhead signed by Mlle Lebée, director to D. Morcrette for the sale of M. Viet's cookery books, February 1976. A much sought-after magazine for the precision of its recipes. Each issue contains a very detailed "course" by a chef, 3 to 6 equally detailed recipes, sometimes mentioning the hotels or palaces that use them, the monthly prices of the main foodstuffs, a menu, culinary notes and articles. Together 25 volumes.