Il Cuoco Piemontese perfezionato a Parigi che insegna con facil metodo a cucinare qualungue sorta di vivande
Torino: Beltrano Antonio, 1784.
Second Edition. Hardcover. Good Condition. Item #CAT001005
Original plain boards, worn and a little shaken and a few signatures loose, some degradation to rear board, a few marginal notes, but a sound and unsophisticated copy overall. Modest foxing throughout, lined endpapers added early on with two manuscript recipes in the front for the Italian carnival fritters called bugie in Piedmont and a recipe for preparing marroni estemporanea, Italian chestnuts. 467, (1)pp. Folding double sides plate of table settings with detailed legends. Bitting 540 (eds of 1766 and 1789), Vicaire Vicaire 899 (843 ed). Not in Cagle, Simon.
A heavily French influenced cookbook, Bitting notes it is "the adaptation of French methods to Italian ingredients, and is comprehensive in its scope" and that plays out as the recipes are heavy on meat recipes using the modular techniques developed in France in the 17th and 18th centuries. Few recipes for pasta, no polenta. Early editions are quite scarce. Size: 1784. Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking, Wine & Dining; Inventory No: CAT001005.
Price: $950.00