French Recipe Books--

Le Prince, -. Le cuisinier moderne. The Hague, 1742, 4 volumes, nineteenth-century half calf--[Anon]. Le manuel de la friandise. Paris, 1796, contemporary half calf--Viard, A. Le cuisinier imperial. Paris, 1806, nineteenth-century half calf--Leuchs, J.-C. L'art de conserver les substances alimentaires. Paris, 1825, contemporary mottled calf, 8vo; and 4 others, nineteenth-century, various sizes (13)

Condition is described in the main body of the cataloguing, where appropriate
"In response to your inquiry, we are pleased to provide you with a general report of the condition of the property described above. Since we are not professional conservators or restorers, we urge you to consult with a restorer or conservator of your choice who will be better able to provide a detailed, professional report. Prospective buyers should inspect each lot to satisfy themselves as to condition and must understand that any statement made by Sotheby's is merely a subjective, qualified opinion. Prospective buyers should also refer to any Important Notices regarding this sale, which are printed in the Sale Catalogue.
NOTWITHSTANDING THIS REPORT OR ANY DISCUSSIONS CONCERNING A LOT, ALL LOTS ARE OFFERED AND SOLD AS IS" IN ACCORDANCE WITH THE CONDITIONS OF BUSINESS PRINTED IN THE SALE CATALOGUE."

We are happy to provide an indicative listing of individual books in this lot as a general guide to our clients, but the listing may not be exhaustive. Please note that the sale is subject to our conditions of business which cover the lot description as provided in the printed catalogue, and it is the catalogue lot description that governs the sale not the additional listing.

La Chapelle, Vincent. Le Cuisinier Moderne... Divisé en Cinq Volumes, Tome Premier... 'Seconde edition, Revûe, corrigée & augmentée'... ([no publisher], 1742)
La Chapelle, Vincent. Le Cuisinier Moderne... Divisé en Cinq Volumes, Tome Second... 'Seconde edition, Revûe, corrigée & augmentée'... ([no publisher], 1742)
La Chapelle, Vincent. Le Cuisinier Moderne... Divisé en Cinq Volumes, Tome Troisième... 'Seconde edition, Revûe, corrigée & augmentée'... ([no publisher], 1742)
La Chapelle, Vincent. Le Cuisinier Moderne... Divisé en Cinq Volumes, Tome Quatrième... 'Seconde edition, Revûe, corrigée & augmentée'... ([no publisher], 1742)
La Chapelle, Vincent. Le Cuisinier Moderne... Divisé en Cinq Volumes, Tome Cinquième... 'Seconde edition, Revûe, corrigée & augmentée'... ([no publisher], 1742)
Viard, A. Le Cuisinier Impérial ([no publisher], 1806)
Salles & Montagné. La Grande Cuisine Illustrée... 'Troisième mille'... ([no publisher], 1902)
[Anon]. Le Manuel de la Friandise ([no publisher], 1796)
Leuchs, Jean-Charles. L'Art de Conserver les Substances Alimentaires ([no publisher], 1825)
Escoffier, A. Le Guide Culinaire ([no publisher], 1903)
Chemin, Ch. L'Art de la Cuisine (E. Bernard et Compagnie, 1891)
Gouffé, Jules. Le Livre de Cuisine (Librairie de L. Hachette et Compagnie, 1867)
Dumas, Alexandre. Grand Dictionnaire de Cuisine (Alphonse Lemerre, 1873)