Ross, Janet.

Leaves from Our Tuscan Kitchen, or How to Cook Vegetables.

London: J.M. Dent, 1900.

Duodecimo, 150 pages. Second edition, following closely the first edition of 1899. Leaves is a collection of vegetable recipes supplied by the Rosses' chef, Guiseppi Volpi, at their villa Poggio Gherardo, outside of Florence. The recipes are organized by vegetable, from artichokes to truffles. The engraved frontispiece features an image of the kitchen at Poggio Gherardo with chef Volpi at work. A tiny bit of sun fading to the spine, in publisher's gilt and dark red stamped pinkish cloth.

Sweet basil is often worn by maidens in their bosoms, it is supposed to engender sympathy; and borage makes me merry and joyful." - from the author's preface

Price: $150.00