Gastronomie et Oenologie

Un livre de gastronomie ancien ne se résume pas à un carnet de recettes : c’est l’histoire du goût français qui s’écrit, de Grimod de La Reynière aux grands chefs du XIXe siècle.

Voir plus

À la librairie KOEGUI, à Bayonne, nous réunissons 54 titres en gastronomie et œnologie, choisis pour leur intérêt historique autant que documentaire. Vous y trouverez le père du genre, Grimod de La Reynière, dont nous tenons une édition originale de 1828, aux côtés des grands praticiens du XIXe : Édouard Hélouis, ancien chef des rois, Urbain Dubois et Edmond Richardin. Le volet cave complète l’ensemble avec un manuel de vinification, Comment s’obtient le bon vin de E.-J. Maumené (1894). Pour la cuisine pratique proprement dite, recueils et tours de main, descendez vers nos livres de cuisine anciens. Vous possédez une édition ancienne et cherchez à la situer ? Contactez-nous pour une estimation gratuite ; notre guide d’estimation livre ancien en détaille les critères.

47 products

The hallmark of a serious collection often lies in the edition state and, for some pieces, the identity of the printer.Le gastronome français ou l’art de bien vivreby Grimod de La Reynière (Charles-Béchet, 1828), provides a clear example: an original edition written with Cadet de Gassicourt, for which Balzac, acting as printer, provided the preliminary discourse. The same requirement applies to Les royal-diners, guide du gourmetby Édouard Hélouis (Ch. Noblet / E. Dentu, 1878), the unique edition of this treatise by the former chef to Kings Charles-Albert and Victor-Emmanuel, illustrated with 24 color plates.

Our selection prioritizes original editions when they exist, such as the Grimod of 1828 and the Hélouis of 1878, and, for scholarly reissues, dated and collated states: presence of announced plates, publisher, and printer mentions. As members of SLAM and LILA, we stand by every description. Our in-house collection comprises nearly 13,000 cataloged titles, stored between 18 and 20 °C and 50 to 60% humidity, conditions that protect 19th-century papers and bindings.

Alongside this foundation, scholarly practice is represented by Urbain Dubois, whose La cuisine d’aujourd’hui : École des jeunes cuisiniers we hold, and by Edmond Richardin (L’art du bien manger, 1600 recettes, 1894). Oenology is not a superficial aspect: we hold Comment s’obtient le bon vin by E.-J. Maumené (1894), a manual on winemaking. This page covers the overview, historical gastronomy, major authors, and wine cellar; regional cuisine from the Southwest continues in our ancient Basque cuisine. To explore related areas of the collection, navigate to other categories.

Frequently Asked Questions
Which old gastronomy books are valuable?

Value depends on the original edition, condition, and rarity. Original editions by Grimod de La Reynière (1828), the founder of the genre, and illustrated 19th-century treatises, such as Les royal-diners by Hélouis with its 24 color plates, are the most sought-after at KOEGUI bookshop.

Who are the most sought-after major ancient gastronomic authors?

On the market, Brillat-Savarin and Escoffier remain iconic names in the genre. On our shelves, we hold Grimod de La Reynière, Édouard Hélouis, Urbain Dubois, and Edmond Richardin, chosen for their dated editions and their grounding in 19th-century gastronomic criticism.

How can I get an old gastronomy edition appraised?

Send us photos of the title page, the colophon (achevé d’imprimer), and the binding. As members of SLAM, we provide a free appraisal by comparing the edition, collation, and condition to references in the antique book market. No sales commitment is required.

Do you buy and sell old wine cellar and oenology books?

Yes. Our gastronomy and oenology collection includes a winemaking manual, Comment s’obtient le bon vin by E.-J. Maumené (1894). We also purchase old cellar books: contact us for a free appraisal, in Bayonne or remotely.