Le Plaisirs de la Table

Paris, [1926]: Chez L'Auteur et Chez J Meynial. Second-hand hardcover.

Nignon, Edouard. Le Plaisirs de la Table. [FIRST EDITION] Chez L'Auteur et Chez J Meynial: Paris [1926]. 4to (225x185mm) half bnd morocco, marbled bds, a.e red xiv,[3],18-333,[1]pp. [SIGNED with personal dedication]

NIGNON, Édouard (1865-1934)

Le Plaisirs de la Table: où sous une forme nouvelle, l'auteur a dévoilé maints délicieux secrets et recettes de bonne cuisine, transcrits les précieux avis de gourmets fameux et de fins gastronomes, conseillers aimables et sûrs en l'art de bien manger

Paris: Chez L'Auteur et Chez J. Meynial, [1926]. Printed by Jacoub & Aulard, Paris. Preface by M Robert de Flers. Illustration by P F Grignon. First Edition

Quarto (225x185mm) half bound burgundy morocco, marbled paper boards; all edges speckled red, xiv,[3],18-333,[1]pp. Spine in six compartments, gilt stamped and ruled. Verge Antique paper. Original wraps bound in.

Edges lightly rubbed; page edges lightly age-toned; frontispiece, illustrations to the start of each chapter, ornamental initial letters and tailpiece illustrations.

Signed by the author with a personal dedication "Respectueux hommages de l'auteur a Monsieur A W Sandberg, E Nignon". Also signed by the Maitre d'Hotel with a personal dedication 'Ames Chas Clients Charles Bocqun Mtr d'Hotel Restaurant Larue".

The dedication is to Anders Wilhelm Sandberg (22 May 1887 - 27 March 1938) a Danish film director and screenwriter, for the Nordisk Studio. An early film producer best known for The Golden Clown - set in Jazz Age Paris, and filmed in 1926 - Sandberg directed a number of silent movies as well as some critically acclaimed adaptations of Dickens, many filmed in Paris.

The title "Les Plaisirs de la table, où sous une forme nouvelle, l'auteur a dévoilé maints délicieux secrets et recettes de bonne cuisine, transcrits les précieux avis de gourmets fameux et de fins gastronomes, conseillers aimables et sûrs en l'art de bien manger" translates as "The pleasures of the table, where the author uses a new form to reveal many delicious secrets and recipes of fine cuisine, transcribing precious advice of famous gourmets and fine gastronomes, kind and confident counsellors of the art of fine dining".

Nignon worked in Austria, Russia and at the Hotel Claridges in London before buying Restaurant Larue in Paris in 1908. A contemporary of Escoffier, Nignon was not as well known to the general public when he died, but during the 1920s, Restaurant Larue was one of the most fashionable (and expensive) restaurants in Paris. Nignon is now regarded by many chefs as one of the founders of modern French cuisine; influencing many of the chefs credited with establishing 'Nouvelle Cuisine' in the 1980s, with his ideas of lighter sauces, lighter seasoning and unusual or adventurous combinations of ingredients.

The author of the preface, Robert de Flers [1872-1927] was a playwright, opera librettist and journalist. A friend of Marcel Proust, in his final years (when the preface was written) he was the Literary Editor of Le Figaro.

Uncommon generally and especially outside of France. A very nice copy with interesting provenance.

§ Oberle 278. Bitting p343. cf Cagle 364, later edition.

§ OCLC records only 3 holdings of this edition.