PARMENTIER, Antoine Augustin. I. Expériences et réflexions relatives à l’analyse du bled et des farines. Paris, Monory, 1776. II. Traité de la châtaigne. Bastia, Monory, 1780. III. Manière de faire le pain de pommes de terre, sans mélange de farine. Paris, 1779. 1776.

PARMENTIER, Antoine Augustin.

I. Expériences et réflexions relatives à l’analyse du bled et des farines. Paris, Monory, 1776.
II. Traité de la châtaigne. Bastia, Monory, 1780.
III. Manière de faire le pain de pommes de terre, sans mélange de farine. Paris, 1779.

Paris, Monory, 1776.

Three works bound in one 8vo (161x94 mm), iv-194-(2) pages / xvi-(2)-160 pages / 4-55-(1 bl.) pages. binding : Contemporary quarter calf, flat spine. Spine chipped. Handwritten notes from the 20th century in blue ink in the first treatise (Expériences ...). Angular waterstains at the end of the volume quite pronounced at the last leaves.

Three works by Parmentier, all in first edition, bound in one volume.

I. Expériences et réflexions relatives à l’analyse du bled et des farines. Paris, Monory, 1776. :
Written as a polemic work in which Parmentier defends himself from the attacks by B.G. Sage (see "Analyse des Blés". 1776), this book contains original experiments on the chemical composition of wheat and flour and is a pioneering work on this important subject

II. Traité de la châtaigne. Bastia, Monory, 1780.
First edition of one of the rarest treatises of Parmentier.
In his search for economical and nutritious foods for the people, Parmentier studies here
the chestnut, in which he was the first to have noted the presence of sugar.
III. Manière de faire le pain de pommes de terre, sans mélange de farine. Paris, Imprimerie royale, 1779.
In 1778, Parmentier conducted experiments on potato breading with Cadet le Jeune and presented his discovery to the King.

references: I. (Expériences ...) : Neville [II p.268 : "This book contains original experiments on the chemical composition of wheat and flour and is a pioneering work on this important subject"].

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