Le maître d'hotel français, ou, Parallèle de la cuisine ancienne et moderne, considérée sous le rapport de l'ordonnance des menus selon les quatre saisons
Subtitle: ouvrage contenant un traité des menus servis à Paris, à Saint-Pétersbourg, à Londres et à Vienne
By: par M.A. Carême.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: L'auteur
Published: 1822
Place of publication: Paris
Language: fre
Subjects: Menus.
Notes: Maggs Bros.  Food and drink through the ages, 388
Added engraved t.p. in v. 1.
Title page of v. 2 has "menus à servir à Paris" instead of "menus servis à Paris."
With errata leaf at end of v. 2.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.