French cookery--

Beauvilliers, A.B. The art of French cookery. London: Longman etc., 1824, 8vo, boards, rebacked--Ude, L.E. The French Cook. London: Ebers and Co., 1841, 12mo, fourteenth edition, engraved portrait frontispiece, tan morocco by Hering, bookplate of Welbeck Abbey, [cf. Vicaire p.849], slightly rubbed--[Another copy], half morocco--Francatelli, C.E. French Cookery. The Modern Cook. Philadelphia: Lea and Blanchard, 1846, first American edition, 8vo, illustrations, original red cloth, [Simon, BG 703], light damp-stain in inner margin, spine faded--Brisse, L. 366 menus and 1200 recipes. London: Sampson Low, 1896, 8vo, twelfth edition, modern half cloth--Gouffé, J. The Royal Cookery Book. London: Sampson Low, 1868, 8vo, 16 chromolithographed plates, illustrations, original blue cloth gilt--Gouffé, J. The book of preserves. London: Sampson Low, 1871, 8vo, frontispiece, illustrations, cloth, rubbed; with two others similar (10)

Hroar Dege (part of lot 234)

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.

Gouffé, Jules. The Royal Cookery Book (Sampson Low, Son, and Marston, 1868)
Praga, Mrs. Alfred. Easy French Dishes for English Cooks (George Newnes, 1900)
Beauvilliers, A. B. The Art of French Cookery (Longman, Hurst, Rees, Orme, Brown, and Green, 1824)
Matthew Clark, Edith ed. 366 Menus and 1200 Recipes of the Baron Brisse... 'eighth edition'... (Sampson Low, Marston and Company, 1896)
Gouffé, Jules. The Book of Preserves (Sampson Low, Son, and Marston, 1871)
Ude, Louis Eustache. The French Cook... 'Fourteenth edition, corrected and revised throughout by the author'... (Ebers and Co., 1841)
Ude, Louis Eustache. The French Cook... 'Fourteenth edition, corrected and revised throughout by the author'... (Ebers and Co., 1841)
Toogood. The Treasury of French Cookery (Richard Bentley, 1866)
Gouffé, Jules. The Royal Cookery Book... 'New edition'... (Sampson Low, Son, and Marston, 1869), original wrappers
Francatelli, Charles Elmé. French Cookery (Lea and Blanchard, 1846)