[GASTRONOMY]. VIARD (André). The Imperial Cook, or The Art of Cooking and Pastry-Making for All Budgets; with Various Kitchen Recipes and Preserved Fruits, and Instructions on How to Set a Table for Twenty to Sixty Guests. Paris: Barba, Bookseller, 1806. 8vo, light-colored half-basane with small corners, smooth spine with decoration (contemporary binding). XII + 459 pp. FIRST EDITION of this famous culinary encyclopedia. Binding worn with minor imperfections; head cap restored; foxing; tear without loss on pp. 53/54. Vicaire, 860; Cagle, 733.