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4to (19cm), old vellum binding, rebacked, with title on label, red edges, light browning and a few marginal finger marks, but otherwise a good copy. Small device on title page, text in cursive and roman type, within typographical border, ff. nn. 4 (1 is orig. blank), pp. 162 (recte 152). Second edition, uncommon, of this very work on cookery and gastronomy, where the author describes the natural history, the uses, and the qualities of fruits, vegetables (such as mushrooms, artichokes, truffles, fennel, cucumbers), meats, fish, cheese, and more, and gives information about the conditions under which such food and drinks should be used. The last section is devoted exclusively to wine, describing both various types of wine and the appropriate uses for each of them. Westbury p. 173; Vicarie 682; Simon 1171; Oberlè n. 70 (1st edn.); B.IN.G. 1498. Seller Inventory # 8
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