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CERVIO Vincenzo

Published by Il Portolano, Firenze (1979)

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Item Description: Il Portolano, Firenze, 1979. 8°, br., pp.252, ill.n.t. Bookseller Inventory # 691-27

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CERVIO, Vincenzo

Published by Casa editrice Il Portolano, Firenze (1980)

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From: Studio Bibliografico Malombra (Vicenza, VI, Italy)

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Item Description: Casa editrice Il Portolano, Firenze, 1980. (Collana L'orditoio collana di testi rari) 252 p., ill.; 24 cm. Brossura editoriale. Molto buono. La presente edizione è condotta su quella romana del Burchioni 1593. Bookseller Inventory # 44057

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Vincenzo Cervio

Published by Il Portolano, Firenze (1979)

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Item Description: Il Portolano, Firenze, 1979. Un volume (24 cm) di 252 pagine. Brossura editoriale illustrata. Ottime condizioni. Riedizione del famoso testo gastronomico del 1593 scritto dal Cervio, cuoco (o più precisamente addetto alle carni, cioè trinciante) del cardinale Alessandro Farnese. A cura di Emilio Faccioli. Bookseller Inventory # 009617

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Cervio, Vicenzo

Published by Sala Bolognese, Italy : Arnaldo Forni (1980)

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From: MW Books Ltd (New York, NY, U.S.A.)

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Item Description: Sala Bolognese, Italy : Arnaldo Forni, 1980. Facsimile Edition. Fine copy in the original color printed boards. Particularly and uncommonly well-preserved; tight, bright, clean and especially sharp-cornered. Provenance; from the library of Harlan and Delia Walker with their bookplate. Series; Testi antichi di gastronomia ; no. 8. Physical description; 162 p. : ill ; 24 cm. Notes; Facsimile of original edition, Rome 1593. Subjects; Carving (Meat, etc.) - Early works to 1800. Knives - Italy - Early works to 1800. Cookery, Italian - Early works to 1800. Genres; Bibliography. Illustrated. 1 Kg. 162 pp. Bookseller Inventory # 229854

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CERVIO V.

Published by Sala Bolognese, Forni 1980 (1980)

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From: Libreria SEAB srl (socio Alai/Lila) (Bologna BO, BO, Italy)

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Item Description: Sala Bolognese, Forni 1980, 1980. In 8°, bross. muta, pp. 6 n.n. + 162, 4 tavole n.t. Ristampa anastatica dell'ediz.di Roma del 1593. Coll: "Testi antichi di gastronomia". Bookseller Inventory # 95236

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Cervio, Vicenzo

Published by Sala Bolognese, Italy : Arnaldo Forni (1980)

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From: MW Books Ltd. (Galway, Ireland)

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Item Description: Sala Bolognese, Italy : Arnaldo Forni, 1980. Facsimile Edition. Fine copy in the original color printed boards. Particularly and uncommonly well-preserved; tight, bright, clean and especially sharp-cornered. Provenance; from the library of Harlan and Delia Walker with their bookplate. Series; Testi antichi di gastronomia ; no. 8. Physical description; 162 p. : ill ; 24 cm. Notes; Facsimile of original edition, Rome 1593. Subjects; Carving (Meat, etc.) - Early works to 1800. Knives - Italy - Early works to 1800. Cookery, Italian - Early works to 1800. Genres; Bibliography. Illustrated. 1 Kg. 162 pp. Bookseller Inventory # 229854

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CERVIO, Vincenzo

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From: Henry Sotheran Ltd (London, United Kingdom)

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Item Description: 1980. Bologna. Arnaldo Forni Editore. 1980. 8vo., original white cloth lettered in black with dust wrapper. Wrapper with a few closed tears and creases otherwise a very good copy. A facsimile of the 1593 Rome edition of one of the most important renaissance books on the art of carving. Bookseller Inventory # 2098135

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Faccioli, Emilio

Published by Il Polifilo (1966)

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Item Description: Il Polifilo, 1966. Book Condition: ottimo. 27x20 pp. 393 + 444 2 voll rilegati con sovraccoperta in scatola. Bookseller Inventory # 40388

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Il Trinciante di m. Vincenzo Ceruio, ampliato,: CERVIO

CERVIO

Published by In Venetia, appresso gli Heredi di Francesco Tramezini, 1581, (1581)

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Item Description: In Venetia, appresso gli Heredi di Francesco Tramezini, 1581, 1581. Book Condition: molto buono. in-4, ff. (4), 44, legatura coeva cartone rustico. Impresa dello stampatore al titolo; illustrato da 1 tavola ripieg. f.t. (in antico facsimile) e 2 silografie n.t. (f. 6 r e v). Editio princeps di uno dei più importanti testi di gastronomia del Cinquecento, il primo libro ''entièrement consacré au tranchage et à l'art de servir'' (Une affaire de gout. Talbot Gernon n. 30). Nella dedica il Fusoritto spiega i motivi che l'hanno indotto a rivedere il testo, lasciato incompiuto dal Cervio, suo predecessore nella carica di Trinciante presso il Cardinale Farnese. ''Ciò che pose il trattato del Cervio su un piano più elevato rispetto ai trattati precedenti e che nello stesso lo consacrò ad un successo lungo quasi due secoli, fu la vastità degli argomenti trattati, facendo ricorso ad esempi pratici di taglio di una straordinaria chiarezza'' (Et coquatur ponendo, p. 365). Dopo una prima parte in cui si forniscono le nozioni generali necessarie a chi voglia servire come Trinciante, Cervio polemizza con alcuni colleghi italiani ed europei sostenendo che più che Trincianti ''di ragione li potremmo chiamare macellai''. Interessante la parte in cui si descrivono gli strumenti da analizzare; viene poi descritta l'arte del taglio dividendo gli alimenti in tre parti (carni, pesci e frutti). L'opera ebbe alcune ristampe, spesso insieme al testo dello Scappi. La maggior parte del volume è dedicata a spiegare come tagliare i volatili, l'agnello, il maiale e i pesci, mentre tra i frutti ampio spazio è riservato al melone. Due tavole raffigurano coltelli e forchette, rare sulle tavole del XVI secolo e generalmente in uso solo agli addetti al taglio, mentre una spiega le parti dei volatili. Buon esemplare con antica nota di possesso al titolo ''Hieronymi Corneji de.''. Westbury 45-46. Vicaire, p. 159B.I.N.G. 454. Bitting 81, nota. Bookseller Inventory # 0000000008011

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Il Trinciante di M. Vincenzo Cervio Ampliato: Cervio, Vincenzo; Fusoritto,

Cervio, Vincenzo; Fusoritto, Reale

Published by Giulio Burchioni, Roma (1593)

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From: Pazzo Books (ABAA-ILAB) (Boston, MA, U.S.A.)

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Item Description: Giulio Burchioni, Roma, 1593. Hardcover (Quarter Leather). Book Condition: Good Condition. Second Edition. Later 1/4 leather, spine worn and dry, hinges cracking. Title with a paper repair to verso on the lower tight corner, light dampstain to upper corner of first 30+ pages, light soiling early on, scattered browning, finger soiling to plates, ink stains in the margins of a few pages. Clean, overall - printing error with blanks instead of pages 50, 51 and 62, 63 - in all 4 cases the verso is printed. Facsimiles laid in. Three parts in one volume continuously paginated but with 3 separate title pages. (viii), 82, (4), 87-138, (4), 143-162. Final register page laid down on thick paper. Complete with four full page woodcuts and 2 folding plates. The first edition was 1581 and there was another second edition in 1593, Venice, with an additional folding plate but lacking the final section (Il Mastro di casa Ragionamento). Cagle 1121, Vicaire 159.The most important and first exhaustive Renaissance treatise on carving - it turned the necessary removal of meat from bone into an aerial event with more in common with juggling than with eating. It was enormously influential on the next several hundred years of carving and also contains substantial information, and an attractive plate, on banquets. Size: 4to (quarto). Quantity Available: 1. Shipped Weight: 1-2 kilos. Category: Cooking, Wine & Dining; Inventory No: CAT000071. Bookseller Inventory # CAT000071

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GIEGHER, Mattia.

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From: Henry Sotheran Ltd (London, United Kingdom)

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Item Description: 1621. Padua: Martini Stampator Camerale/ Guasparri Crivellari. 1621/1623. Small oblong quarto. Twentieth century wood-patterned boards; pp. 18, 28 plates illustrating methods of carving meat with manuscript additions, missing folding plate of carving utensils; pp. 47, missing all 3 plates; very good. First editions. Significant because it contains the first printings of two parts of what became Giegher's Tre Trattati (1629). The third part, on napkin folding, was never printed individually. Il Trinciato deals with the art of carving meat, while Lo Scalco (The Steward) concerns service; the three parts together became one of the most important guides to the serving of meals in the best houses, and the carving illustrations are both fascinating and appealing. Mattia Giegher (c.1589 - c. 1639, born Matthias Jager in Moosburg, Bavaria) moved to Italy in around 1616 and was so famed for his mastery of the arts of hospitality that he lectured on the subject at the University of Padua. Banqueting was an important facet of European diplomacy and it was of more than domestic importance that the niceties were performed correctly. Tre Trattati itself is a very rare work, only 17 copies being recorded on Worldcat; it records 2 copies of Lo Scalco, and none of Il Trinciato. Although sadly lacking some plates, this is an item of utmost scarcity. Bookseller Inventory # 2098079

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Il trinciante. Ampliato et a perfettione ridotto: CERVIO, Vincenzo

Item Description: 1593. Encuadernación de tapa blanda. Book Condition: Muy bien. 2ª Edición. In-8º mayor.- (4 h.) 138 p.- Marca del impresor en las portadas y colofón.- Capitales floreadas.- Ilustrado con 6 láminas grabadas en madera, dos de las cuales desplegables.- Encuadernación de la época en pergamino blando, lomo liso, títulos manuscritos inscriptos posteriormente.- Portada con rotura profesionalmente restaurada; insignificantes huellas de herrumbre pero excelente ejemplar.- Segunda edición, aumentada (publicada por primera vez en 1581). ADAMS, C1288. WESTBURY, p. 46. VICAIRE, 159. Bookseller Inventory # ABE-14709879903

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Results (1 - 12) of 12