[COOKING. JAMS. RECIPES]., A set of three 18th-century cookery and

-DE LA VARENNE, François-Pierre. *Nouveau Cuisinier françois ou l’Ecole des ragouts*… New edition. Lyon, from the estate of Antoine Besson, published by B. Michel Hauteville, 1746. In-16, 456 pp. Contemporary binding, worn and scuffed; pages slightly scuffed and creased. A rare text regarded as the cornerstone of French haute cuisine, which revolutionised the culinary arts in the 17th century, notably by restoring vegetables to favour. The first major treatise on cooking since Taillevent’s *Viandier*. -New Instructions for Jams, Liqueurs and Fruit… A Sequel to the *Nouveau Cuisinier Royal & Bourgeois*. Paris: Saugrain, 1740. 12mo, (16)-518 pp. 2 fold-out engravings, tables. Contemporary marbled havana calfskin, decorated ribbed spine, gilt title, red edges (binding rubbed at the clamps, a few stains and oxidation, missing half-title, upper cap discreetly restored). Early handwritten bookplate: Robert Charnani H/Rector. -*La Cuisinière bourgeoise suivie de l’Office*, for the use of all those concerned with household expenditure. Paris: Published by Guillyn, 1756. In-12, (1)-XXVI-410-(1) pp. Speckled fawn sheepskin, decorated ribbed spine, title label (wear to the binding, a few foxing spots on the first quires).

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