Wienerisches bewährtes Kochbuch in sechs Abschnitten, welches tausendsechshundertneunzehn Kochregeln für Fleisch- und Fasttage, alle auf das deutlichste und gründlichste beschrieben, enthält ; nebst einem Anhange in fünf Abschnitten, worin man einen allgemeinen Unterricht, was man in der Küche, ... finde.
Wien [Vienna, Austria]: Carl Gerold, 1824.
Octavo (19 x 12 cm.), 608 pages. Lacking the frontispiece and two additional engravings. An early edition of one of the most popular of Viennese cookbooks, the original date of issue of which has yet to be determined. Contains sixteen hundred nineteen recipes, as well as rules for kitchen management. According to Cagle, the earliest edition recorded is the second, Steyr, 1740. Some soiling throughout, in later black cloth. With the bookplate and pencil ownership inscription of hotelier and collector Ferdinand Sperl. Scarce. [OCLC locates just one copy of this edition; Cagle 3, 4 (other editions); Weiss 1179].
Price: $200.00
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Continental Cuisine (outside France)
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