Description Holt, Rinehart and Winston, New York, 1966, 1st. ed. stated with no other dates noted. Hard cover, 169 pages including Index; appears unread. White boards with red lines forming squares, black lettering on spine. No flaws. Unpriced dust jacket with code 0966 at bottom of front flap shows only a touch of cover wear. Binding sound with head and tail bands. Interior clean and unmarked; colour print of Toulouse-Laurtec tipped in as frontis; colour and two-tone illustrations throughout. Heavier stock paper used. ‘This volume is a collection of the recipes which Lautrec invented, or which were garnered in his company from “clever cooks and conscientious mothers” of all classes of society’ (from front flap) Heavy book.

Overview

This 1966 first edition by Holt, Rinehart and Winston captures the essence of traditional culinary artistry through the lens of Toulouse-Lautrec’s world. The book’s design is both functional and aesthetically pleasing, with its white boards and subtle red lines creating a grid pattern that hints at the meticulous nature of the recipes contained within. The black lettering on the spine offers a classic contrast, making the title easily identifiable on a shelf.

Condition and Presentation

Remarkably preserved, the hardcover shows no signs of damage or wear, suggesting it has been carefully stored or rarely handled. The dust jacket, though unpriced, retains its original code (0966) and shows only the slightest signs of age-related wear, primarily at the edges. The binding remains intact and robust, complimented by the traditionally crafted head and tail bands that add a touch of elegance and durability.

Content and Features

The interior of the book is equally impressive. The heavier stock paper used throughout enhances the tactile experience, lending a sense of permanence and importance to the recipes. The inclusion of a tipped-in color print of Toulouse-Lautrec as the frontispiece sets a tone of artistic reverence. Throughout the volume, readers will find a rich array of color and two-tone illustrations that not only decorate the pages but also serve to illuminate the culinary heritage and social context behind each dish.

Historical and Cultural Significance

The volume is more than just a cookbook; it is a cultural artifact that bridges gastronomy and society. As noted on the front flap, the recipes are a unique compilation of dishes invented by Lautrec himself or collected from the diverse backgrounds of cooks and mothers from various social strata. This gives the book an ethnographic value, preserving the tastes and traditions of a bygone era while reflecting Lautrec’s personal connections and influences.

Conclusion

For collectors, culinary historians, or enthusiasts of French culture and art, this book offers an invaluable glimpse into the gastronomic past. Its pristine condition, combined with its rich content and historical context, makes it a treasured addition to any collection. The heft of the volume only adds to its presence, making it not just a reference book, but a cherished artifact worthy of display and study.