Vontet (2 results)

Condition: Neuf.

Hardcover. Condition: Fine. Art de trancher la viande en toute sorte de fruit, a la mode Italienne et nouvellement a la Francoise, par sieur Jacquea Vontet, Ecuyer trenchant, audi%fret scripsit 1669. Audi%fret is identi)*ed as a student of Vontet. Lyon, 1669. Quarto (24.5 x 17 cm), contemporary calf (worn, front cover starts to detach), 45 leaves, 39 planches, 61 illustrations (or 60 counting one as identical),1 armorial engraved leaf, with the engraved arms of Francois Basset, Sheri%f of Lyon and dedication to the reader. The images of the fowls and game are annotated. Two plates (identical) pasted on the front or back cover.COLLATION The collation of this book is always challenging. Usually the number of plates (depicting fowls, game, and fruits) are counted to determine completeness. However, this approach can be misleading. In other copies, such as the digital version in the Biblioteka Jagiellońska, each plate contains a single )*gure, which can results in more leaves then other copies but fewer total )*gures (47 )*gures compared to 61 in this copy). Our copy includes multiple )*gures on certain plates, leading to a higher total )*gure count. The primary variation across copies lies in how the )*gures are distributed on the plates. Therefore, the most reliable method for verifying completeness is to count the )*gures rather than the plates. In this case, with 61 illustrations, (or 60 not counting the doublure) our copy is the most complete known to date. All known copies seem to vary. The École nationale supérieure des beaux-arts (58 illustrations, digital copy), Paris, Ms. 495; Bibliothèque nationale de France (47 illustrations); Bibliothèque de Metz; Jagellonian University Library, Krakow47 illustrations, digital copy); National Library of Sweden, Stockholm; Lilly Library (50 illustrations), University of Indiana-Bloomington, and the National Library of Medicine.DESCRIPTION Title translated in English: The True Method of Carving Meats, in the Italian way as well as by hand, and the di@ferent ways to peel and to serve all sorts of fruits, and the means of making various gures of them. A rare treatise which )*rst appeared around 1650, a technical reference on the art of carving meat, poultry, game and fruit as well as a manual on how to serve at the table. The author, Jacques Vontet, born in Switzerland, taught this art in the royal courts of Europe. This book is one of the most curious works of gastronomic literature. A manual on carving meat, poultry, game and fruit as well as a guide on how to serve at the table. Apart from the advice on how to slice, they inform us on the appropriate seasons for consuming meats and their therapeutic virtues. It is a series of engraved plates that always has the text in manuscript. This copy includes the author's address to the reader which contains details of his carving career across Europe.