Lot 128: GRANDI, FERDINANDO.

GRANDI, FERDINANDO. MANUSCRIPT, ALMOST CERTAINLY AUTOGRAPH, OF "LES NOUVEAUTÉS DE LA GASTRONOMIE PRINCIÈRE" (1866). 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

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.