Firenze: Leo S. Olschki, Editore, 1963.
Large octavo, 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.