213. [Cuisine - Gastronomie - Régimes]. Set of 17 19th and e - Lot 213

213. [Cuisine - Gastronomie - Régimes]. Set of 17 19th and early 20th century books and pamphlets on the subject. - ESCOFFIER (A.). Le riz, l'aliment le meilleur, le plus nutritif. 130 recipes to accommodate it. Paris, Flammarion, 1931. Second edition (enlarged by 10 recipes) of this unusual title by Escoffier, originally published in 1927. - LECLERC (Henri). Les épices. Plantes condimentaires de la France et des Colonies. Paris, Masson, 1929. In-8 paperback, x p., 134 p. History, food uses, therapeutic virtues. - CLERGUE (Grâce and Gertrude). Allied cuisine. Recipes from America, England, Belgium, France, Italy, Japan, Russia, Serbia, etc. Paris, L'édition française illustrée, 1918. In-12, 128 pp. Publisher's percaline binding. - La cuisine des temps présents. Healthy, substantial, vegetarian. 300 culinary recipes. Lyon, Gutenberg, s.d. Paperback, 56 p. ill. cover.