Libro novo nel qual s'insegna a far d'ogni sorte di vivande secondo la diversita de i tempo così di carne come di pesce.

Sala Bolognese: Arnaldo Forni Editore, 1982.

Testi antichi di gastronomia, no. 2. Duodecimo (18 x 13 cm.), xii, 112, [8] leaves. Pagination repeats leaves 105-111; leaf 112 misnumbered "212." Text in Italian. FACSIMILE EDITION of the 1557 Venice printing, "Per gli heredi di Gioanne Padoano, MDLVII". The second cookbook attributed to Cristoforo di Messisbugo (d. 1548) whose works, along with those of Scappi, are an important source for Renaissance-era cooking. Messisbugo was a steward and Italian Renaissance cook at the House of Este in Ferrara. His first cookbook, Banchetti, composizioni di vivande e apparecchio generale (1549), was published posthumously. It is addressed to those preparing princely feasts and provides detailed descriptions of banquet menus. Libro novo, attributed to him and published well after his death, is largely a repetition of the recipes in Banchetti. "Some of the dishes he described survive today in the Ferrara area. The first known reference to the preparation of Beluga sturgeon caviar (from the Po River) in Italy is in Messisbugo's books. He described serving and preserving caviar" (Wikipedia). The introduction is by Giuseppi Montavano, an Italian food historian and author of Laboratorio del gusto Storia dell'evoluzione gastronomica. In white buckram, gilt-titled on the spine and front panel. In light gray dust jacket, titled and decorated in black and red. Slight soil to dust jacket, otherwise fine. With the bookplate of the Charles Sontheimer Foundation. Sontheimer was the creator of the Cuisinart and a significant collector of cookbooks. Scarce.

Price: $200.00