L’Art du Cuisinier, par A. Beauvilliers, Ancien Officier de Monsieur, comte de Provence, attache aux Extraordinaires des Maisons royales, et actuellement Restaurateur, rue de Richelieu, no. 26, e la grande Taverne de Londres. A Paris: Chez Pillet aine; e Chez Colnet, 1824. 2 vols., 8vo, nineteenth-century green half leather binding with gilt lettering and ornamentation to spine, marbled-paper boards, pp. xx, 388 + 3 folding plates; , 408,  + 6 folding plates in which are diagrammatically illustrated table arrangements; copper-engraved vignettes to title pages (depicting men at work in a large kitchen). Author’s signature at bottom-left of title page of vol. 1. Signature slightly truncated due to later trimming of the page edge. Binding bumped and worn in places, front board almost detached from vol. 2, minor foxing and browning to pages. A rare early edition of Beauvilliers’ 2-volume guide to the art of cooking and serving food, first published in 1814, which would become a classic of gastronomic literature. Antoine Beauvilliers (1754-1817) is considered the first great restaurateur in Paris, opening La Grande Taverne de Londres under in the Palais-Royal in 1786. Text in French.
Beauvilliers, Antoine, L’Art du Cuisinier, par A. Beauvilliers., Chez Pillet aine; et Chez Colnet, 1824
TOPLIS, William., A Genealogical History of the English Sovereigns, from William I. to George III. inclusive, accompanied with A brief Statement of the principal Events in each Reign; Biographical notices of all the noble families connected with the royal houses; and illustrated by genealogical tables., Thomas Underwood, 1814
DENNY, Henry, Monographia Anoplurorum Britanniae; or, an essay on the British species of parasitic insects belonging to the order Anoplura of Leach, with the modern divisions of the genera according to the views of Leach, Nitzsch, and Burmeister, with highly magnified figures of each species., Henry G. Bohn, 1842