[BONNEFONS (Nicolas de)]

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[BONNEFONS (Nicolas de)]
Le Jardinier Francois, who teaches how to grow trees, herbs, vegetables, and how to preserve fruit, and make all kinds of jams, preserves, and marzipan. In Paris, at Pierre Des-Hayes, 1651. In-12, (24)-380-(2) pp., red morocco, cloisonné and floral ribbed spine, gilded decoration on dishes in a variant of the Duseuil framing, threaded cups, gilded inner lace, gilded slices on marbling (Trautz-Bauzonnet). Second edition, published the same year as the original. ILLUSTRATION ENGRAVED ON COPPER BY FRANÇOIS CHAUVEAU, consisting of a title-frontispiece and 3 plates out of text, representing gardens and the interior of a kitchen. Edition not described by the Vicar in his Bibliographie culinaire. ONE OF THE EMBLEMATIC WORKS OF THE EVOLUTIONS OF CULINARY TASTE IN FRANCE IN MITANIAN IN THE 17th CENTURY. The agronomist Nicolas de Bonnefons is "one of the main representatives of the vogue for horticulture and vegetable growing that pervaded French society during the seventeenth century" (Jean-Marc Chatelain, in Livres en bouche, Paris, BnF, Hermann, 2001, p. 147). However, it was among agronomists that the most decisive changes took place in French cuisine at the beginning of the reign of Louis XV, in the sense of an "unprecedented promotion of the notion of natural flavour, obtained by better exploitation of the resources of the garden and the orchard" (op. cit., p. 120). His work thus deals with these two aspects, which he closely links: the first two parts are devoted to the cultivation of fruit trees and vegetable gardens, while "the third and last part consists of a treatise on jam. Its main originality compared to other seventeenth-century jam makers lies in the place given to the preservation of fruit without any particular preparation [... This third part] belongs more to the art of the confectioner himself, by proposing both jam recipes and recipes for sugar pastes that make it possible to counterfeit various figures of food and fruit - a
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