Leaves from Our Tuscan Kitchen, or How to Cook Vegetables.

London; [Edinburgh]: J.M. Dent and Co.; [T.&A. Constable, Printers], 1899.

Duodecimo (17.5 x 12 cm.), 150 pages. Illustrated with an engraved frontispiece. FIRST EDITION. A collection of vegetable recipes supplied by Guiseppi Volpi, chef for Janet Ross at Poggio Gherardo, her villa outside of Florence. Chef Volpi at work in the kitchen at Poggio Gherardo is depicted in the engraved frontispiece. The recipes, presented in narrative form, are organized by vegetable, from artichokes to truffles. Janet Duff Gordon Ross was a central figure in the Anglo-American community of Florence. Her father, Sir Alexander Duff-Gordon, held a number of government positions, including Commissioner of Inland Revenue and her mother, Lady Lucie Duff-Gordon, wrote the classic work, Letters from Egypt. Endpapers browned, as usual, but otherwise clean and sound throughout. Offsetting from early bookplate of "Emily Langhorne" to front paste down; free front endpaper with two closed tears. A bit of sun fading to the spine, in publisher's pale rose cloth, gilt-titled at the spine, and titled and decorated in brown at the front board; some wear to the silk ribbon present. Still, very good. The first edition of this classic is scarce. Sweet basil is often worn by maidens in their bosoms, it is supposed to engender sympathy; and borage makes me merry and joyful. - from the author's preface

Price: $250.00

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