Grandi, Ferdinando.

205 pages, oblong 8vo (166 x 208mm), paginated by the author (p.156 follows p.151), including two autograph drawings on the final page (and another within the text), the working manuscript written in brown ink with the author's deletions, corrections and alterations, the author's inscribed brown card wrappers, the gatherings loose, remains of pink stiching, modern box [c.1866], some light browning

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."

Ferdinando Grandi (1828-1906), originally Florentine, announces himself on his autograph title-wrapper as "Chef des cuisines de son Excellence le Prince Anatole Demidoff".  The is the autograph mauscript of his book Les nouveautés de la gastronomie princière, published in Paris in 1866.  It contains his celebrated recipes "Culotte de boeuf à Napoleon Ier", "Potage Magenta et Solferino", and "Faisans à la Demidoff"--one of those illustrated by the author at the end of the manuscript.