Le cuisinier méthodique où est enseigné la manière d'aprester toute sorte de Viandes, Poissons, Legumes, Gelées; Cresmes, Salades, & autres Curiositez
A 1660 Paris cookery manual by François Pierre de La Varenne, published by Jean Gaillard, aimed at cooks wanting methodical instructions for meats, fish, vegetables, jellies and salads. The pictures are mostly dense black-letter French text with decorative historiated initials and a large ornamental block of fruit-filled foliage and scrollwork, offering a designer ideas for ornamental capitals, letterpress texture and early modern display type.
