8vo. Four folding woodcuts and several additional woodcuts in the text. 4 p.l., 750,  pp.; 1 p.l., -860, 863-1097, 1080-1404, 1415-1542, 76 pp. followed by two blank leaves. Two volumes. Contemporary boards, contrasting lettering pieces on spines (one lettering piece missing from vol. I), lightly rubbed.The very rare FIRST EDITION of this collection of more than 4500 recipes, each written in response to a question (e.g. "Wie macht man einen rechten Nudelteig?" – How does one make a true pasta? "Wie macht man eine Spargel-Suppe?" – How does one make asparagus soup? & "Wie macht man eine Rollade von Schweins-Kopfen?" – How does one make a trussed boneless roast from a pig’s head?). Among the twenty sections are chapters devoted to bread; meat and fish; deserts; an illustrated section on carving; food preservation; storage; and marketing. At the end is a 76-page index. The anonymous female author ("Verfasserinn") indicates on the title page that she used Jeanne Marie Leprince de Beaumont’s (1711-1780) textbook Instructions pour les jeunes dames (first ed.: 1764) as her model for this encyclopedic publication. The Neues lehrreiches und vollständiges Magazin however, is an entirely new gastronomical work. Written for upper class German kitchens, many of the recipes try to follow French tastes and quite a few have Italian influences. Some of the recipes include chicken with gooseberries, or combined with wild mushrooms and pistachios; grilled asparagus; cabbage with chestnuts; cucumbers filled with minced partridge meat; salads with pumpkin or with snails; and battered lemon slices served as a dessert. The folding woodcuts depict table arrangements and the woodcuts in the text provide carving instructions. A good copy. Cagle 487; OCLC: New York Public Library, New York Academy of Medicine, Cornell University, and the Lilly Library (a mixed set of the first and second editions); Weiss 2752 (second edition only). Bookseller Inventory #
Title: NEUES LEHRREICHES UND VOLLSTÄNDIGES MAGAZIN,...
Binding: Hard cover
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