Handlist of Italian Cookery Books.
Firenze: Leo S. Olschki, Editore, 1963. Large octavo (25.3 x 18 cm.), xxiv, 273 pages. FIRST EDITION. Includes works printed 1465 to 1860, with bibliographic descriptions and notes on the authors and the works. Personally, this is an example of what a culinary bibliography should be: technically accurate, but still a joy to read. Pages uncut, slightest bit of wear to the printed wrappers, otherwise a fine copy.