Description
L'art de conserver, pendent plusieurs années, toutes les substances animals et végétales. Paris: Patris et Cie, 1810. First edition, 8vo, half-title signed verso by author, folding plate, later morocco backed boards; Le gastronome français, ou l'art de bien vivre. Paris: Charles-Béchet, 1828, 8vo, half-title, engraved frontispiece, red morocco-backed boards, spine gilt in compartments; both from the collection of Stanley Seeger (2)
Footnote
Note: Appert's treatise describes "the first workable process for canning food" (Garrison-Morton).