Das neue, große, geprüfte und bewährte Linzer Kochbuch: in zehn Abschnitten, enthält: ein tausend sieben hundert und funfzehn Kochregeln für Fleisch- und Fasttage, sehr deutlich und faßlich beschrieben ; nebst einem Anhange in zwey Abschnitten, worin ein allgemeiner Unterricht vom Kochen überhaupt ... : beygefügt sind noch: mehrere bequem eingerichtete Speiszetteln, nebst einem vollständigen alphabetischen register.

Linz: Verlage der K.K. Priv. Akademischen Kunst-, Musik- und Buchhandlung, 1828.

Thick octavo (18.3 x 10.5 cm.), xvi, 575 pages. Illustrated with an engraved frontispiece. Stated Sixth Edition. A significant source of recipes for the classic cuisine of Linz, Austria. Of course it includes the famous Linzer Torte and other local sweet baked treats. The book is divided into ten sections, and contains one thousand seven hundred and fifteen recipes, in narrative form, and "rules for meat and fast days, very clearly and comprehensibly described; along with an appendix in two sections, in which general instruction on cooking in general ... : are also attached: several conveniently arranged menus, along with a complete alphabetical register" (translated from the subtitle). The author was Maria Elisabetha Meixner, née Niederederinn. The book is from the library of hotelier and culinary collector Ferdinand Sperl and displays his bookplate. It is bound in Sperl's characteristic full black morocco, gilt-titled at the spine. Generally very good condition. [OCLC locates one copy of this edition (and sixteen copies of all editions); Simon BG 1032; Weiss 2514; Georg 1385; Horn/Arndt 519-21; not in Cagle].

Price: $250.00

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