Bern: K. J. Wyss, 1863.
Octavo, xxiii, 439 pages. Originally published in 1834, this important Swiss cookbook went through many revisions right though the early twentieth century. Some spotting throughout. In a later full black morocco with gilt titling. Generally very good. With the bookplate of hotelier and collector Ferdinand Sperl. [Weiss 3303; Horn-Arndt 574; Vicaire 764].