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The GC" [Grand Cordon, ie Victor Chevalley de Rivaz] [GASTRONOMY] G C i eBiblio.com

[GASTRONOMY - CARVING].Biblio.com

De cierlycke voorsnydinge aller tafel-gerechten; onderwijsende hoe allerhande spijzen zo wel op de vork als zonder dezelve aardiglik konnen voorgesneden en in bequame ordre omgedient worden. Alles met zinlicke konst-platen afgebeelt.

1664ABC_50496Amsterdam 1664. Oblong 8vo. Hieronymus Sweerts Contemporary vellum sewn on 2 supports laced through the joints. With an engraved frontispiece and 32 engraved plates 1 folding 31 full-page. 96 pp. Rare first edition of one the finest and most extensively illustrated early works on culinary carving describing and illustrating refined techniques the order of serving and the handling of various foods including poultry hare rabbit pork veal lamb mutton venison ham lobster fish artichokes and both sweet and savoury pastries. The plates illustrate a variety of carving methods and include a large folding plate depicting forks and carving knives. The work predates Joseph Moxons well-known deck of cards with illustrated carving instructions by thirteen years.The frontispiece depicts a gentleman at table attended by a servant carving a fowl in the Italian manner holding it aloft on a fork and carving it in mid-air for display. As noted by the anonymous author in the preface this method was not customary in the Netherlands. Accordingly the work addresses both this practice and the more conventional technique of carving on a platter. Hieronymous Sweerts 1629-1696 was a printer bookseller and poet from Amsterdam who was trained at the printing office of his uncle Paulus Aertsz. van Ravesteyn. He established his own press in 1664 and printed a wide variety of works including Bibles poetry fables and separate prints. The present work was published anonymously but one WorldCat description of the present edition says that Sweerts signed the preface "H. Sw." suggesting he might be the author of the work or at least the preface. However in all copies we have seen including the present the preface is unsigned.The vellum is soiled and somewhat stained with a small split at the spine and at the bottom of the front board. The leaves and plates are somewhat foxed and occasionally stained. Otherwise in good condition.l Bibliotheca Gastronomica 6508 4 copies; Bitting p. 530; Ferro 81a; Horn-Arndt 114; Landwehr Ned. Kookboek 17.2 this issue & 17 1664 issue; STCN 84289344X 4 copies; Van Tol et al. Kookboeken 1991 13 & ill. 10; USTC 1801667 4 copies; Vicaire col. 870; WorldCat 993593983 1170905165 902095689 504084118 8 copies; cf. for Sweerts: Van Eeghen IV pp. 138-140. hardcover

Asher Rare Books · Pays-Bas9 500,00 €

[WINE MAKING - GASTRONOMY] MARC-ANTOINE PUVISBiblio.com

De la culture de la vigne et de la fabrication du vin. Paris Bouchard-Huzard 1848

184827Rare collection of treatises on wine making and vine cultivationPuvis Marc-Antoine. De la culture de la vigne et de la fabrication du vin / par M.A. Puvis. Paris : Librairie agricole Dusacq Mme Bouchard-Huzard 1848.bound with: Puvis Marc-Antoine. Des différens moyens d'amender le sol. Paris : Madame Huzard 1837bound with: Thackeray Thomas James. Observations sur le fumier de basse-cour les engrais artificiels la construction des granges et le labourage profond. Paris : A LA LIBRAIRIE AGRICOLE DE Ve BOUCHARD-HUZARD 7 RUE DE L'ÉPRON-ST-ANDRÉ. 1847.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.De la culture de la vigne et de la fabrication du vin 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.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.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 soilThe 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.All the treatise included in the present collection are very rare. In detail: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 placeVol 2: 4 copies worldwide 2 each in France and SwitzerlandVol 3: 6 copies worldwide 4 in France 1 each in UK and Canada.Bibliography: Bourquelot VI. 94. Unkwnown to Vicaire Bitting. Oberlé Bouchard-Huzard

BIBLIOPATHOS FINE ARTS · Italie900,00 €

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