1 540 résultats
[S.l.], [S.n.], [fine dei XVIII sec. - primi del XIX secolo], manoscritto su carta, anonimo, in-4, legatura coeva in mezza pelle (spellature al dorso, evidenti consunzioni alla cartonatura dei piatti), tagli rossi, carte [196]. Il volume è composto da un testo principale - intitolato Koch Buch - steso da una sola mano, probabilmente alla fine del Settecento, composto dalle prime 160 carte, contenente circa 450 ricette gastronomiche divise in molti sezioni/capitoli - fra le quali segnaliamo: von unterschiedlichen Suppen (di varie zuppe); vom Kindfleisch (della carne per i bimbi); vom Voressen (del pasto); von Wursteln (delle salsicce); von Pasteten (delle torte); von Soossen und Bruhen (di salse e brodi); vom Gebratenen (del fritto); von Mandeln (delle mandorle); von allerhand Kochen (di tutti i tipi di cucina); von Torteln (delle torte); von allerhand Muss (di ogni tipo di mosto); von Sastenspeisen (dei succhi di frutta); von Milchen (dei latti). Il testo vero e proprio riempie le prime 146 carte ed è seguito da 14 carte recanti l'indice delle ricette. Seguono 23 carte stese da un'altra mano, probabilmente in epoca di poco successiva recanti altre ricette gastronomiche. Chiudono il volume 13 carte lasciate bianche (2 recano degli scarabocchi a matita). Il manoscritto principale (Koch Buch) reca una paginazione manoscritta coeva - pp. [2], da 1 a 238, da 243 a 282, da 287 a 297, [1] + [28 di indice]- che suggerisce la mancanza di 4 carte (8 pagine). L'interno è ben conservato, salvo la presenza di alcuni fascicoli sciolti.
In Venetia, col privilegio del summo Pontefice Paulo III et dello Illustriss. Senato Venetiano per anni dieci, [Michele Tramezzino], 1544, in-8, leg. settecentesca in mezza pergamena con punte, titolo manoscritto al dorso, cc. [20], 180. Con marca tipografica sul frontespizio. Minima mancanza dovuta a tarlo alle prime due carte. Circoscritto alone di grasso a 6 carte. Prima edizione in lingua italiana di questo trattato di norme e precetti da seguire nelle corti del Cinquecento. Segnaliamo notizie gastronomiche e sul comportamento a tavola.
1748355490723990London 1748. Hard Cover. London: Printed for the Author at Mrs Wharton's Toy-Shop nd 1748. The scarce third edition of this important and immensely popular cookery book by Hannah Glasse dated from 1748 as per ESTC. 330 pages. All publication information was taken from ESTC Reference T163724. First published in 1747. This cookbook was extremely popular upon publication and ran through at least forty editions some unauthorised. Written in plain and simple language for servants to understand and follow instructions easily it contains various useful hints for the kitchen with numerous recipes and techniques such as roasting boiling simple dishes for dinner dressing soups side dishes puddings sausages and more.Including directions for the sick and on distilling as well as such recipes to keep bugs away. Oberlé notes that the author "Severely condemns the extravagance of French cooking" although some French recipes are included in this book. Including an extensive list of subscribers at the front of the book. This copy has benefitted from a recent sympathetic and sumptuous re-bind in half brown morocco with title in gold to red label on panel 2. Foxing to the page block edges which has crept into the text block in places particularly to the early/late pages of the book. The title page - usually found missing - is present. Neat name in ink to the title page. The Art of Cookery is noteworthy for its emphasis on precision of cooking times and directions and clarity and simplicity of language. It went on to become the most successful and influential cookery book of the later half of the Eighteenth Century. NB: Glasse's authorship revealed in the fourth edition was disputed until 1937. Photographs/scans available upon request. hardcover
In Ferrara, per Francesco Suzzi stampator camerale, 1640, in-folio piccolo, legatura coeva in piena pergamena floscia, piatti inquadrati da filetto dorato, singoli ferri floreali agli angoli interni della cornice e al centro dello specchio (macchie alla pergamena), pp. [4], 28, 268. Solo prima parte: l'anno successivo fu pubblicata la seconda (Parte seconda, Il Gualengo): cfr. Westbury p. 138 e Vicaire 549. Haym p. 602, n. 9. Comunque molto raro.
12mo., First Edition thus, with several woodcut illustrations in the text, neat nineteenth century signature on front free endpaper, title and first page of text; original publisher's brown grained cloth, boards with double frame border enclosing an elaborate an elaborate lozenge all in blind, very neatly recased with new cloth backstrip to style, original gilt lettering laid down, fore-edges lightly dust-soiled else a very good, crisp copy in sympathetically restored publisher's binding. According to the English editor's Preface this scarce work is 'an adapted translation of one of the most popular treatises on French Cookery, entitled La Cuisiniere de la Campagne et de la Ville ou Nouvelle Cuisine Economique, Paris, Audot, 1846'. The success and stature of the French original is compared to that of Mrs. Rundell. It has been suggested that this is in fact a second edition of a work with a similar title published by Thomas Boys in 1825 [Bitting, p. 554; Oxford, p. 157; Wellcome III, 67]; however this would contradict the Preface, and there is no mention of such a kinship in Oxford who lists both volumes. A very nice copy of an extremely scarce work. Oxford, p.177 (recording the publisher as 'David Boyne'). Not in Cagle.
19503143CBZürich, um 1950. 4°. (14) Bl. beschrieben und ca. 60 leere Blätter. Halbpergamentband der Zeit mit farb. gepr. Wappensupralibros (Niggl-Rupf) in Kartonbox. + Wichtig: Für unsere Kunden in der EU erfolgt der Versand alle 14 Tage verzollt ab Deutschland / Postbank-Konto in Deutschland vorhanden +, Abb.
054904Paris Chez Damien Beugnie 1715 in 12 (17x9,5) 1 fort volume reliure veau foncé ancien, dos à nerfs orné de caissons dorés, la pièce de titre manque, page de titre, 7 feuillets liminaires non chiffrés ( préface, table des chapitres, Approbation, privilège du roy), 447 pages, et 15 pages non chiffrées de table des matières, avec quatre figures gravées sur bois dans le texte. Louis Liger, 1658 - 1717, agronome français. Bon exemplaire ( Photographies sur demande / We can send pictures of this book on simple request )
In-4°, XI, 88pp, occhietto, frontespizio con fregio xilografico, iniziali e fregi xilografici nel testo, legatura in piena pergamena rigida coeva, titolo manoscritto al dorso.
Three volumes, complete. SECOND EDITION (first edition 1782, with some copies re-issued with a new title-page in 1783) of this scholarly, encyclopedic, and highly entertaining history of French gastronomy. This edition has been carefully corrected--and much documentation has been added--by Jean-Baptiste-Bonaventure de Roquefort, one of the outstanding scholars of his generation, who specialized in medieval literature and culture. [2] leaves; VI, 448 pp.; [2] leaves; 431 pp.; [2] leaves; 482 pp. The author originally set out to write an extensive work covering all facets of private life in France, but only this first part--which covers everything related to cooking, wine, eating, and hunting--was published. Discusses the origins of cooking tools and techniques, the provenance of all kinds of foods (including, of course, foodstuffs that came from the New World), and much more, including an extensive section on hunting. A classic. PRINTED ON FINE LAID PAPER. 8vo. Attractively bound in contemporary quarter calf and marbled boards. Spines dry and faded, else a fine and bright copy with very large margins and very white paper. Vicaire Gastronomique 510 (Not knowing of this specific edition, but calling the work "Ouvrage tres interessant et tres utile...."); Bitting 280 ("This is one of the finest works upon the social life of the French people...."); Thiebaud 576. A RARE AND IMPORTANT WORK.
19503143CBZürich, um 1950. 4°. (14) Bl. beschrieben und ca. 60 leere Blätter. Halbpergamentband der Zeit mit farb. gepr. Wappensupralibros (Niggl-Rupf) in Kartonbox.
Third edition, 8vo (197 x 125 mm), [6], 89, [3], 93-150, [2]pp., engraved frontispiece of the distilling room showing the apparatus, occasional minor staining, cont. full calf, old reback. The standard eighteenth-century manual of distillation first published in 1725, dealing with general theory and practice, and the production of distilled cordials. Gabler, pp. 263-4; Maclean, pp. 135-6; Cagle, 998 (first edition of 1725).
184827<p>Rare collection of treatises on wine making and vine cultivation</p><p>Puvis Marc-Antoine. <em>De la culture de la vigne et de la fabrication du vin / par M.A. Puvis</em>. Paris : Librairie agricole Dusacq Mme Bouchard-Huzard 1848.</p><p>bound with: Puvis Marc-Antoine. <em>Des différens moyens d'amender le sol</em>. Paris : Madame Huzard 1837</p><p>bound with: Thackeray Thomas James<strong>. </strong> <em>Observations sur le fumier de basse-cour les engrais artificiels la construction des granges et le labourage profond<strong>. </strong></em>Paris : A LA LIBRAIRIE AGRICOLE DE Ve BOUCHARD-HUZARD 7 RUE DE L'ÉPRON-ST-ANDRÉ. 1847.</p><p>Extremely rare collection of treatises on wine making and vine cultivation agricultural technique on different ways of fertilizing the soil and on different kinds of natural and artificial fertilizers.</p><p><em>De la culture de la vigne et de la fabrication du vin</em> is the most important opera written by the renowned agronomist and member of parliament Marc-Antoine Puvis 1776-1851 member of the Ain Agricultural Society discussing the importance of wine making and vine cultivation in France the influence of climate and soil different vineyards Côte-d'Or Hermitage influence of the grapes quality on the quality of the wines search for new varieties of vines by the seedlings plantation of the vine size and disbudding proving and uprooting fertilizers and amendments synonymy and variety of grapes.</p><p>The second part pp. 167 to 308 is entirely dedicated to oenology harvesting de-stemming and crushing hydrometer oenometer production of red wines and white wines conservation and clarification of the wines conditioning and improvement bouquet and flavor; comparative analysis of Burgundy wines etc.</p><p>Marc-Antoine Puvis is also the author of the second treatise dealing with different kind of techniques of fertilizing the soil. Among the different techniques an material used to amend the soil he describes liming or treating the soil with lime to reduce acidity and improve fertility or oxygen levels. marling using a friable earthy deposit consisting of clay and calcium carbonate used especially as a fertilizer for soils deficient in lime faluner to amend poor limestone soil with falun a sedimentary rock made up of shells debris the use of ash peat ash kelp sea fertilizer land mix burnt clay or burning the soil</p><p>The third treatise written by Thomas James Thackeray renowned British playwright army officer and agriculturist can be considered a manual on benefits and way of use of different fertilizers as: cattle droppings horse urine cow dung guano peat bran marl salpetre and nitrate of potash sulphate of ammonia etc.</p><p>All the treatise included in the present collection are very rare. In detail:</p><p>Vol 1: Only one copy in Italian Libraries. WoldCat records only 6 other copies; 5 in France and 1 in UK. the copy in Cornell University belongs to a different editio with no date or printing place</p><p>Vol 2: 4 copies worldwide 2 each in France and Switzerland</p><p>Vol 3: 6 copies worldwide 4 in France 1 each in UK and Canada.</p><p>Bibliography: Bourquelot VI. 94. Unkwnown to Vicaire Bitting. Oberlé</p> Bouchard-Huzard
Third Edition, 12mo, iv, 193, [17]pp., without the final advert leaf, new endpapers, recent quarter calf, red morocco title label to spine. First published in 1753 as as 'The Young woman's companion; or the Servant-Maid's Assistant...' London, H. Jeffery, 1753, with a sixth and final edition appearing in 1772. All edition are rare, of this third edition ESTC locates 2 copies (BL & Library of Virginia), Maclean adds the Yale copy. Maclean, p.77; Cagle, 782 (second edition of 1759); Bitting (second edition); Oxford, p.83.
180935461Paris: Imprimerie de Brasseur Ainé Capelle & Renand 1809. First edition. Large folding gastronomic map of France by Tourcaty. xx 364 pp. 1 vols. 8vo. Untrimmed map with good margins. Modern wrappers. First three leaves professionally repaired at outer margins ex-library with bookplate on title page verso some browning of paper stock else about very good. First edition. Large folding gastronomic map of France by Tourcaty. xx 364 pp. 1 vols. 8vo. The Avertissement states that the Cours gastronomique is published under the heading of Second Edition although it appears here for the first time in its entirety; earlier chapters had been published in the Épicurien Français.<br /> <br /> The glory of the book is the attractive Carte Gastronomique de la France depicting each region of France with the products for which it is famed. Bitting p. 71; Cagle 112; Vicaire 137-8 Imprimerie de Brasseur Ainé, Capelle & Renand unknown
173723421London: A. Bettesworth and C. Hitch 1737. Hardcover. Very good. Second edition improved. 12mo. xii 52662 pp. Contemporary spotted calf spine gilt with red leather lettering pieces. Hinges neatly repaired some rubbing and scuffing of edges and bands else a very good copy. The first edition was published in 1736.<br /> <p><br /> Engraved fishing bookplate of Dean Sage on the inside front board.<br /> <p><br /> Contents:<br /> Part I. containing a . collection of above one thousand well-experienced practical family-receipts . Part II. containing I. Full instructions to be observed in hunting coursing setting and shooting . II. Cautions rules and directions to be taken and observed in fishing; with the manner of making and preserving of rods lines floats artificial flies &c. and for chusing and preserving several sorts of curious baits. III. A full . kalendar of all work necessary to be done in the fruit flower and kitchen gardens . Part III. containing practical rules and methods for the improving of land and managing a farm in all its branches. A. Bettesworth and C. Hitch hardcover
180935461Paris: Imprimerie de Brasseur Ainé Capelle & Renand 1809. First edition. Large folding gastronomic map of France by Tourcaty. xx 364 pp. 1 vols. 8vo. Untrimmed map with good margins. Modern wrappers. First three leaves professionally repaired at outer margins ex-library with bookplate on title page verso some browning of paper stock else about very good. First edition. Large folding gastronomic map of France by Tourcaty. xx 364 pp. 1 vols. 8vo. With a splendid 'Carte Gastronomique de la France'. The Avertissement states that the Cours gastronomique is published under the heading of Second Edition although it appears here for the first time in its entirety; earlier chapters had been published in the Épicurien Français.<br/>The glory of the book is the attractive Carte Gastronomique de la France depicting each region of France with the products for which it is famed. Bitting p. 71; Cagle 112; Vicaire 137-8 Imprimerie de Brasseur Ainé, Capelle & Renand unknown books
175553567BB2 vol. Paris, Durand. 1755. 12°. LXXX, 552 p.; titre, 595 p., 5 p .n.ch. approbation, privilège et errata. Reliure demi veau d'époque avec deux tomaissons et décor doré, avec le nom "de Saussure" au dos.
175553567BBParis, Durand., 1755. 12°. LXXX, 552 p.; titre, 595 p., 5 p .n.ch. approbation, privilège et errata. Reliure demi veau d'époque avec deux tomaissons et décor doré, avec le nom "de Saussure" au dos. 2 vol. [3 Warenabbildungen]
1842620725Glogau, C. Flemming, 1838 - 1842. Je Band zwischen 700 und 1000 S. Hldrbde der Zeit (Bd 2-9) und Neuer Hldrbd (Bd 1) mit einheitlichen neuen Rückenschildern (beschabt, durchgängig etwas braunfleckig oder gebräunt.- In Bd 1 sind die letzten 50 S. durch Fotokopien ersetzt).
18423620725Glogau, C. Flemming, 1838 - 1842. Je Band zwischen 700 und 1000 S. Hldrbde der Zeit (Bd 2-9) und Neuer Hldrbd (Bd 1) mit einheitlichen neuen Rückenschildern (beschabt, durchgängig etwas braunfleckig oder gebräunt.- In Bd 1 sind die letzten 50 S. durch Fotokopien ersetzt).
1695620877Leiden, J. Hack und Amsterdam, H. Boom, 1695. Folio. Gestochenes Frontispiz, 11 Bl., 643 S., 10 Bl.; 7 Bl., 252 S., 12 Bl. Pergament d. Zeit mit ornamentaler Blindprägung u. kleinem goldgeprägten Wappen-Subralibros. [3 Warenabbildungen]
First English edition, 12mo (194 x 110mm) xx, [4], 164, [2, explanation of the plate]pp., with half-title, engraved folding plate depicting instruments for corking bottles (lightly spotted), orig. boards, corners rubbed, later printed title label to spine, uncut. The first English edition, the French edition being published a year earlier, of the first book to deal with canned foods. Appert, a Parisian confectioner and manufacturer of cordials, invented the process for the conservation of food by heat in hermetically sealed containers?an invention which was to revolutionise catering technique up to the present day. Includes canning instructions for meat, vegetables and fruits. Bitting, p. 14; Oxford, p. 141; Simon, 135; Cagle, 545.
In 4° (20,5x15 cm); (4), 152 pp. Legatura coeva di recupero (rimontata tra la fine del settecento e gli inizi dell'ottocento) in piena pergamena molle con titolo e autore impresso in oro su fascetta in pelle rossa al dorso. Un leggerissimo ed assolutamente ininfluente alone, praticamente invisibile, al margine basso delle ultime 5 carte e nel complesso esemplare in buone condizioni di conservazione. Esemplare particolare perché presenta un preciso indice dei piatti contenuti nell'opera chiosata a mano in una bella grafia tra la fine del settecento ed i primissimi dell'ottocento, al recto del piatto posteriore. In bella grafia settecentesca sopra all'indice è presente la scritta "Vorrei essere questo libro". Antica firma di appartenenza privata al frontespizio solo in parte comprensibile "… Lorini". Tesatine, finalini e grandi iniziali xilografici. Testo inquadrato entro cornice in filetto. Grande stemma araldico al frontespizio di Guglielmo Gonzaga al quale l'opera è dedicata. Bell'edizione in quarto stampata a Venezia dall'Alberti, ultima edizione ad esser stampata con l'autore ancora in vita, di questo celeberrimo trattato del grande medico bolognese, Baldassarre Pisanelli. L'autore studiò medicina a Bologna, dove si laureò con Ulisse Aldrovandi. Nel 1559, è venne nominato ala cattedra di medicina teorica e insegnò fino al 1562, quando iniziò un lungo viaggio che lo portò in Tunisia per studiare la peste. Tornato a Roma, entrò a far parte dei medici dell'ospedale del Santo Spirito di Saxia che all'epoca era l'ospedale superiore della città. Questa edizione, come la prima, si presenta in quarto mentre le edizioni che vennero stampate susseguentemente sono in 8°. Questo trattato è il più celebre del Pisanelli e rappresenta uno dei trattati più famosi di dietetica e gastronomia del cinquecento. L'opera descrive decine di cibi con le loro caratteristiche, utilità e diverse consigli sul come cucinarli. Appena uscito nel 1583 ebbe uno straordinario successo tanto che in quattro anni fu ristampato cinque volte. "Pisanelli practised medicine in Bologna in the 16th century and became celebrated through the erudition shown in this work. In it is described the natural history, the usages, the qualities of fruits, liqueurs, meats, game, fish, milk, cheese, etc., and under what conditions the foods and drinks should be used" (Bitting 327).Cfr.: Westbury p. 174, n. 5; Gastronomica, 1172 per edizione del 1587. Esemplare in più che buone condizioni di conservazione ed arricchito dell'indice manoscritto in epoca antica. A good copy.
1937355490724033London: Cassell 1937. First Edition. Hard Cover. Dust Jacket. London: Cassell & Company Limited 1937. First UK Edition. ELIZABETH DAVID'S COPY WITH HER COMMENTS LAID IN. Illustrated by J.E. Laboureur. Xavier Marcel Boulestin 1878- 20 September 1943 was a French chef restaurateur and the author of cookery books that popularised French cuisine in the English-speaking world. Publisher's pastel-blue flecked buckram boards with red leather label to the spine lettered in gilt. 198 pages. Frontispiece and many other line illustrations by J E Laboureur full page in text and as chapter vignettes and end pieces. A good copy browned to the spine with pushing and wear at the spine tips and to the corners spine marked in places. No inscriptions. Elizabeth David's book-plate to the front paste-down. The dustwrapper is priced 12s 6d net to the inside flap and is in VG condition with the usual browning to the spine with creasing and minor loss at the head. This is an important copy as it includes the following Elizabeth David ephemera: a on page 71 is a piece of paper upon which Elizabeth David has written "p.71. Marks for the cook" referring to a paragraph on that page that 'in a good meal the marks awarded to the cook should be so divided - 60% for the preparation and 40% for the choice of the dishes and the buying of the ingredients'. There is true wisdom. b on page 82-83 Elizabeth David has written the letter x at the beginning and end of a passage concerning the origins of creme brulee which had been attributed by Boulestin to M. Hartmann the Swiss Chef of Trinity College Cambridge. Elizabeth David's response on the back of a letter inviting her in 1963 to stay at the Bell Inn Aston Clinton Bucks was "Creme brulee was absolutely not invented by Hartmann. It's been known early in the 18th century probably earlier". c Enclosed in an envelope at the front of the book is a Menu from Boulestin's French Restaurant dated 26.9.36. Elizabeth David comments in green ink on a separate piece of paper: "Menu decoration is Boulestin's house in the Landes "Leus Bignes" by Galamis". Photographs/scans available upon request. Cassell hardcover
First edition, xv, [1], 240pp., with half-title, orig. brown patterned cloth, lightly stained, spine repaired with minor tears and rubbing to extremities. Provenance: Ownership signature to front-free endpaper "Wm. Theakston, 1860." Gabler, G33930; Bitting, p. 391.
