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Auction 82, 19-23 May 2025

Auction 81, 18-22 Nov 2024

Auction 80, 13-17 May 2024

Auction 79, 21-24 Nov 2023

Auction 78, 23-26 May 2023

Page 459 of 1585 Results 9161 - 9180 of 31700
79 2805 Friesland Soet H J = H J Soeteboom 79 2805 Friesland Soet H J = H J Soeteboom
79/2805 [Friesland]. Soet, H.J. (= H.J. Soeteboom). Op en Nedergank vande Oude Koninklycke en loffelijcke Anzee-Stadt Stavoren, Outs tÿdts Hooft en Moeder Stadt der friesen. Nevens de voor naamste Geschiedenißen van vrieslandt van 't jaar voor Christus Geboorte 313. tot na 1575. Haarlem, Th. Fonteyn, 1647, (40),328,(1)p., engr. title, 6 portraits, last leaf w. woodcut printer's mark w. address, contemp. vellum, 12mo.

- Lacks first free endpaper; sl. waterstained. = Nijhoff/ Van Hattum 289.

€ (70-90)
79 2806 Friesland Tegenwoordige Staat van Friesland 79 2806 Friesland Tegenwoordige Staat van Friesland
79 2806 Friesland Tegenwoordige Staat van Friesland 79 2806 Friesland Tegenwoordige Staat van Friesland
79/2806 [Friesland]. Tegenwoordige Staat (...) van Friesland. Amst. etc., P. Schouten a.o., 1785-1789, 4 vols., 1 engr. frontisp., 4 fold. maps, 11 fold. plates, contemp. unif. calf w. gilt spine and mor. letterpiece.

- Contents fine. Each vol. lacks one of the 2 mor. letterpieces; 2 vols. covers (sl.) faded/ discoloured; a few sm. rubbed (1x sl. dam.) spots on 2 bindings.

= SEE ILLUSTRATION PLATE CXIV.

€ (200-300) 200
79 2807 Friesland Tegenwoordige Staat van Friesland 79 2807 Friesland Tegenwoordige Staat van Friesland
79 2807 Friesland Tegenwoordige Staat van Friesland 79 2807 Friesland Tegenwoordige Staat van Friesland
79/2807 [Friesland]. Tegenwoordige Staat (...) van Friesland. Amst. etc., P. Schouten a.o., 1785-1789, 4 vols., 1 engr. frontisp., 4 fold. maps, 11 fold. plates, later unif. gilt hcalf w. 2 contrasting letterpieces.

- Occas. sl. waterstained.

€ (150-250) 150
79 2808 Gastronomy Alkemade K van and Schelling P van der 79 2808 Gastronomy Alkemade K van and Schelling P van der
79/2808 [Gastronomy]. Alkemade, K. van and Schelling, P. van der. Nederlands displegtigheden, vertoonende de plegtige gebruiken aan den dis, in het houden van maaltyden, en het drinken der gezondheden, onder de oude Batavieren, en vorsten, graaven, edelen, en andere ingezetenen der Nederlanden, weleer gebruikelyk, nevens den oorsprongk dezer Gewoontens, en der zelver overeenkomst met die van andere Volken. Rott., P. Losel, 1732-1735, 3 vols., (134),562; (2),557,(61); (90),612,(54)p., 2 (ident.) engr. frontisp. and 15 (fold.) plates by F. VAN BLEYSWYCK, contemp. unif. vellum, sm. 8vo.

- First 2 vols. occas. sl. yellowed/ foxed. Otherwise a good/ fine set.

= Bibl. Gastronomica 111; Oberlé, Fastes 485; Cagle 1075; Waller 45; Muller 418. Not in Simon, Vicaire, Bitting. The greater part of the work is devoted to the history and art of drinking. The third vol. also deals with gastronomic excesses.

€ (100-150) 100
79 2809 Gastronomy Alkemade K van and Schelling P van der 79 2809 Gastronomy Alkemade K van and Schelling P van der
79 2809 Gastronomy Alkemade K van and Schelling P van der 79 2809 Gastronomy Alkemade K van and Schelling P van der
79 2809 Gastronomy Alkemade K van and Schelling P van der 79 2809 Gastronomy Alkemade K van and Schelling P van der
79 2809 Gastronomy Alkemade K van and Schelling P van der 79 2809 Gastronomy Alkemade K van and Schelling P van der
79/2809 [Gastronomy]. Alkemade, K. van and Schelling, P. van der. Nederlands displegtigheden, vertoonende de plegtige gebruiken aan den dis, in het houden van maaltyden, en het drinken der gezondheden, onder de oude Batavieren, en vorsten, graaven, edelen, en andere ingezetenen der Nederlanden, weleer gebruikelyk, nevens den oorsprongk dezer Gewoontens, en der zelver overeenkomst met die van andere Volken. Rott., P. Losel, 1732-1735, 3 vols., (134),562; (2),557,(61); (90),612,(54)p., 2 (ident.) engr. frontisp. and 15 (fold.) plates by F. VAN BLEYSWYCK, contemp. unif. speckled calf, richly gilt spine w. letter- and volume-piece, sm. 8vo.

- All vols. partly sl. foxed. All vols. foot of spine chipped/ worn. Good set.

= Bibl. Gastronomica 111; Waller 45; Muller 418. Not in Vicaire, Simon and Bitting. The greater part of the work is devoted to the history and art of drinking. The third vol. also deals with gastronomic excesses. Bound by the Carnation Bindery (Storm van Leeuwen IIA, p.344, t I).

€ (100-150) 110
79 2810 Gastronomy Alkemade K van and Schelling P van der 79 2810 Gastronomy Alkemade K van and Schelling P van der
79/2810 [Gastronomy]. Alkemade, K. van and Schelling, P. van der. Nederlands displegtigheden, vertoonende de plegtige gebruiken aan den dis, in het houden van maaltyden, en het drinken der gezondheden, onder de oude Batavieren, en vorsten, graaven, edelen, en andere ingezetenen der Nederlanden, weleer gebruikelyk, nevens den oorsprongk dezer Gewoontens, en der zelver overeenkomst met die van andere Volken. Rott., P. Losel, 1732-1735, 3 vols., (134),562; (2),557,(61); (90),612,(54)p., 2 (ident.) engr. frontisp. and 15 (fold.) plates by F. VAN BLEYSWYCK, contemp. unif. calf, richly gilt spine w. letterpiece, sm. 8vo.

- All vols. partly sl. foxed; 1st vol. occas. waterstained; all vols. w. modern owner's entry on first blank. Bindings dam. due to acid-biting. Contents fine.

= Bibl. Gastronomica 111; Waller 45; Muller 418. Not in Vicaire, Simon and Bitting. The greater part of the work is devoted to the history and art of drinking. The third vol. also deals with gastronomic excesses. Bound by the Carnation Bindery (Storm van Leeuwen IIA, p.344, t I).

€ (70-90) 70
79 2811 Gastronomy Beauvilliers A de and Carême A 79 2811 Gastronomy Beauvilliers A de and Carême A
79 2811 Gastronomy Beauvilliers A de and Carême A 79 2811 Gastronomy Beauvilliers A de and Carême A
79 2811 Gastronomy Beauvilliers A de and Carême A 79 2811 Gastronomy Beauvilliers A de and Carême A
79/2811 [Gastronomy]. Beauvilliers, (A. de) and Carême, A. La cuisine ordinaire./ La cuisine élégante, série de recettes. Paris, E. Brière, 1848, 4th ed., 3 parts in 2 vols., XI,(1),388; (4),408,(2); (4),32,35,(1),LXLIIIp., 10 fold. lithogr. plates, woodengr. title-vignette, contemp. unif. giltlettered hcalf.

- Both vols. occas. sl. foxed (incl. plates). Second vol. top of spine dam.

= Vicaire p.148. The final part of vol.2 (La cuisine élégante) contains the following sections: 1. Extraits d'Antonin Carême; 2. Quelques recettes de Carême; 3. Appréciation des effets du lait et du café./ Le thé.

€ (250-350) 350
79 2812 Gastronomy Bulenger J C 79 2812 Gastronomy Bulenger J C
79/2812 [Gastronomy]. Bulenger, J.C. De conviviis./ De pictura, plastice, statuaria./ De ludis privatis, ac domesticis veterum. Lyon, L. Prost, 1627, 3 parts in 1 vol., (7),394,(7); (8),162,(6); (8),80,(6)p., 3 ident. woodengr. title-vignettes, contemp. vellum.

- Browned/ foxed throughout.

= Vicaire p.131; cf. Bibl. Gastronomica 834. From the library of the Marquis Gabriello Riccardi (1705-1798), bibliophile and one of two major contributors to the Biblioteca Riccardiana (Florence), w. his owner's entry ("Ex libris March: Abb: Gabrielis Riccardi") on upper pastedown, and of capucin monk, theology professor and cardinal Francesco Maria Casini (1648-1719), w. his crossed-out owner's entry ("Ex libris Francj Mae Cessinj I.V.C. ex lgu Flor") on first free endpaper.

€ (150-250) 160
79 2813 Gastronomy La Chapelle V 79 2813 Gastronomy La Chapelle V
79 2813 Gastronomy La Chapelle V 79 2813 Gastronomy La Chapelle V
79 2813 Gastronomy La Chapelle V 79 2813 Gastronomy La Chapelle V
79 2813 Gastronomy La Chapelle V 79 2813 Gastronomy La Chapelle V
79 2813 Gastronomy La Chapelle V 79 2813 Gastronomy La Chapelle V
79 2813 Gastronomy La Chapelle V 79 2813 Gastronomy La Chapelle V
79/2813 [Gastronomy]. La Chapelle, V. Le cuisinier moderne, Qui apprend à donner toutes sortes de repas, En Gras & en Maigre, d'une manière plus délicate que ce qui en a été écrit jusqu'à présent. The Hague, printed by A. de Groot for the author, "chez A. van Dole", 1736, 1st ed., 4 parts in 2 vols., 1st ed., 11 fold. (partly very large) plates, 4 fold. tables, contemp. hcalf, gilt spine w. 2 contrasting mor. letterpieces.

- Seven plates and 1 table w. (large) tear(s); both vols. first free endpaper loose(ning). Both vols. joints splitting; spine-ends worn.

= Landwehr 28,2; Vicaire p.867-868 ("Le Cuisinier Moderne est difficile à rencontrer; c'est un ouvrage fort complet et fort intéressant pour qui veut étudier la Cuisine au XVIIIe siècle"; on the 1st ed.: "Nous avons vu des exemplaires de la même édition portant la date de 1736"); Simon, Bibl. Gastr. 933 ("One of the most reliable of reference books dealing with the knowledge of cookery and the pleasures of the table during the eighteenth century"); Bibl. Gastronomica 3645; Bitting p.268 (on the ed. 1735); Drexel 509 (2nd ed.). Not in Oberlé (Fastes), Horn/ Arndt and Schraemli. The most important gastronomical book of the first half of the 18th century by the cook of "le prince D'Orange et de Nassau & ci-devant de Mylord Chesterfielt". Antonin Carême considered it to be the only book of his predecessors worth consulting. "Het is een kookboek voor de Haute cuisine, een vakboek voor koks van adellijke huizen of - in termen van nu - voor sterrenrestaurants. La Chapelle kookt met meer eenvoud, minder gecompliceerd, maar met meer smaak dan zijn voorgangers. Hij kruidt zijn gerechten zeer voorzichtig en gebruikt daarvoor slechts peterselie, kervel, tijm, en laurier. Kenmerkend voor hem is dat hij, als het maar even kan, overal basilicum in doet. Hij gebruikt als eerste voor zijn fonds Sauce espagnole en doet wonderen met essence van ham en champignons. Voor het binden van sauzen gebruikt hij room." (Tol p.22). The plates depicting impressive table arrangements and silver cutlery. From the collection of Charles de Hoffmann (Brussels), both vols. w. his bookplate on upper pastedown. SEE ILLUSTRATION PLATE CXIV.

€ (1.000-1.500) 1200
79 2814 Gastronomy Croon P 79 2814 Gastronomy Croon P
79 2814 Gastronomy Croon P 79 2814 Gastronomy Croon P
79 2814 Gastronomy Croon P 79 2814 Gastronomy Croon P
79 2814 Gastronomy Croon P 79 2814 Gastronomy Croon P
79/2814 [Gastronomy]. Croon, P. Cocus bonus ofte Geestelijcke Sinne-beelden ende Godtvruchtighe uyt-legginghen Op alle de ghereetschap van den kock. Antw., C. Woons, 1665, 2nd ed., (24),213,(3)p., engr. frontisp. and 2 plates, contemp. vellum w. brown mor. letterpiece, 12mo.

- First few textlvs. trifle waterstained in outer blank margin. Good copy.

= Bibl. Gastronomica 1318; Waller 434. Cf. Vicaire p.221-223 (on the 1st ed.: "Ce qu'il y a de certain, c'est que ce livre est d'une très réelle originalité et que les exemplaires sont loin d'en être communs").

€ (150-250) 190
79 2815 Gastronomy Endter S M 79 2815 Gastronomy Endter S M
79/2815 [Gastronomy]. Endter, S.M. Der aus dem Parnasso ehemals entlauffenen vortrefflichen Köchin / Welche bey denen Göttinnen Ceres, Dians und Pomona viel Jahre gedienet / Hinterlassene und bißhero / Bey unterschiedlichen der Löbl. Koch-Kunst beflissenen Frauen zu Nürnberg / zerstreuet und in grosser Geheim gehalten gewesene Bemerck-Zettul, Woraus zu erlernen / Wie über anderthalb Tausend sowohl gemeine / als rare Speisen (..) Wohlgeschmack und leckerhafft (...) zu zubereiten und zu kochen (...). Nürnb., W.M. Endters, 1691, 1st ed., (16),1018p., engr. frontisp., num. fold. tables (partly in facsimile), modern vellum, 4to.

- Mediocre copy: first 24 leaves remargined/ restored and flattened (incl. frontisp., htitle and title-p. (with loss of part of image and/ or letters); 2 text leaves dam.; 2 text leaves replaced by facsimiles; 4 fold. tables replaced by facsimile or dam. (lacking parts); 1 fold. plate dam.; 2 fold. plates replaced by facsimiles; foxed and yellowed/ browned almost throughout. Sold w.a.f.

= The first edition. Horn-A. 102; Weiss 921.

€ (150-250) 300
79 2816 Gastronomy Endter S M 79 2816 Gastronomy Endter S M
79 2816 Gastronomy Endter S M 79 2816 Gastronomy Endter S M
79/2816 [Gastronomy]. Endter, S.M. Der aus dem Parnasso ehemals entlauffenen vortrefflichen Köchin / Welche bey denen Göttinnen Ceres, Dians und Pomona viel Jahre gedienet / Hinterlassene und bißhero / Bey unterschiedlichen der Löbl. Koch-Kunst beflissenen Frauen zu Nürnberg / zerstreuet und in grosser Geheim gehalten gewesene Bemerck-Zettul, Woraus zu erlernen / Wie man tausend neun hundert acht und zwanzig sowol gemaine / als rare Speisen (..) Wohlgeschmack und leckerhafft (...) zu zubereiten und zu kochen (...). Nürnb., W.M. Endters, 1702, 2nd ed., (14),1098,(64)p., engr. frontisp., num. fold. tables, 2 fold. plates (1x in facsimile), later calf, 4to.

- Frontisp. doubled and darkened; occas. foxed/ fingersoiled; one text leaf present in facsimile; one fold. table in facsimile; one fold. plate doubled; new endpapers.

= Cf. Horn-A. 102; Weiss 922. SEE ILLUSTRATION PLATE CXIV.

€ (300-500) 300
79 2817 Gastronomy Glasse H 79 2817 Gastronomy Glasse H
79/2817 [Gastronomy]. Glasse, (H.). The Art of Cookery, made Plain and Easy. Dublin, printed for W. Gilbert, 1791, new ed., XLVII,(1),473,(40)p., contemp. calf.

- A few (sm.) wormholes in lower blank margin. Otherwise fine.

= Maclean p.60: "She is certainly the best-known cookery writer of the 18th century, and wrote in the title of her 1st ed.: that it far exceeded 'any thing of the kind ever yet published'. Her works were best-sellers for nearly 100 years, the last edition being printed in 1843, and they remained popular until Mrs Beeton took over her mantle.". This ed. not in Vicaire, Oberlé (Fastes), Bibl. Gastronomica, Simon and Bitting.

€ (80-100) 80
79 2818 Gastronomy La Chapelle V 79 2818 Gastronomy La Chapelle V
79 2818 Gastronomy La Chapelle V 79 2818 Gastronomy La Chapelle V
79 2818 Gastronomy La Chapelle V 79 2818 Gastronomy La Chapelle V
79/2818 [Gastronomy]. La Chapelle, V. Le cuisinier moderne, Qui apprend à donner toutes sortes de repas, En Gras & en Maigre, d'une manière plus délicate que ce qui en a été écrit jusqu'à présent. The Hague, privately published, 1742, 2nd rev. and enl. ed., 5 parts in 3 vols., 13 fold. (partly very large) engr. plates, 5 fold. tables, contemp. unif. vellum.

- Six plates and 1 table w. (repaired) tear(s), partly w. (extensive) gluestains; 2nd part last two quires (water)stained in outer margin; 4th part lacks p.301-302; (sl.) foxed/ browned.

= Landwehr 28,3; Vicaire p.867-868 ("Le Cuisinier Moderne est difficile à rencontrer; c'est un ouvrage fort complet et fort intéressant pour qui veut étudier la Cuisine au XVIIIe siècle"); Bibl. Gastronomica 3646; Maggs Bros., Food and Drink through the Ages 231; Drexel 509. Cf. Simon, Bibl. Gastr. 933 on the first ed.; Bitting p.268. Not in Oberlé (Fastes), Horn/ Arndt and Schraemli. The plates depicting impressive table arrangements and silver cutlery.

€ (250-350) 350
79 2819 Gastronomy Löffler F L 79 2819 Gastronomy Löffler F L
79/2819 [Gastronomy]. Löffler, F.L. Neues Kochbuch oder geprüfte Anweisung zur schmackhaften Zubereitung der Speisen, des Backwerks, des Confekts des Gefrornen und des Eingemachten. Stuttg., J.F. Steinkopf, 1811/ 1809, 5th rev. ed./ new rev. ed., 2 vols., VIII,646; (6),628,(4)p., contemp. unif. gilt calf w. mor. letterpiece and w. contemp. marbled wr. laid down on all covers, sm. 8vo.

- Foxed/ browned throughout; both vols. w. contemp. owner's entry on first endpaper. Bindings soiled and (sl.) worn along extremities.

= First published as part I of Oekonomisches Handbuch für Frauenzimmer (Stuttg., ±1795). Weiss 2348. Cf. Horn/ Arndt 507ff; Drexel 52; Weiss 2352.

€ (60-80) 60
79 2820 Gastronomy Menon J 79 2820 Gastronomy Menon J
79/2820 [Gastronomy]. (Menon, J.). La cuisinière bourgeoise, suivie de l'office, à l'usage de tous ceux qui se mêlent de la dépense des maisons (...). Paris, Batillot fils, 1801, new ed., 408p., later calf w. use of orig. gilt backstrip w. red mor. letterpiece.

- Partly trifle wormholed in upper outer corner; last textleaf w. closed tear in inner margin.

= Cf. Bibl. Gastronomica 4335ff; Bitting p.320 (ed. 1746/ 1771); Vicaire p.589 (ed. 1746); Oberlé 114-118 (other eds.): "(...) "best-seller" incontesté de la littérature gastronomique du XVIIIe siècle.".

Idem. La science du maître d'hôtel, confiseur, à l'usage des officiers, avec des observations Sur la connoissance & les propriétés des Fruits. Enrichie de Desseins en Décorations & Parterres pour les Desserts. Ibid., "au Palais", Paulus-du-Mesnil, 1750, (12),525,(25)p., 1 (of 5) fold. engr. plate, contemp. calf, gilt spine w. red mor. letterpiece.

- Lacks 4 plates; contemp. owner's annot. on first blank; occas. (sl.) foxed; final 12 lvs. sl. waterstained in outer margin. Backcover upper outer corner bumped.

= Bitting p.321; Vicaire p.590; cf. Oberlé (Fastes) 120. Not in Bibl. Gastronomica.

€ (60-80)
79 2821 Gastronomy Troppau und Jägerndorff E M R Duchess of 79 2821 Gastronomy Troppau und Jägerndorff E M R Duchess of
79 2821 Gastronomy Troppau und Jägerndorff E M R Duchess of 79 2821 Gastronomy Troppau und Jägerndorff E M R Duchess of
79/2821 [Gastronomy]. Troppau und Jägerndorff, E.M.R. Duchess of. Freywillig auffgesprungener Granat-Apfel, dess Christlichen Samaritans. Oder: Aus Christlicher Lieb deß Nächsten eröffnete Gehaimbnuß, Viler vortrefflichen sonders bewährten Mitteln und Wunder-heylsamen Artzneyen wider unterschidliche Zuständ und Übel deß Menschlichen Leibs und Lebens (...)./ Ein ganz neues und nussbahres Koch-Buch, In welchem Zu finden, wie man verschiedene herzliche und wohl-schmäckende Speisen von gesottenen, gebrattenen und gebachenen, als allerhand Pastetten, Torten, Krapffen, etc. sehr künstlich und wohl zurichten (...). Vienna, L. Voigt, 1701, 2 parts in 1 vol., (2),499,(1); (2),120,(10)p., contemp. blindst. pigskin over wooden covers, 2 brass-and-leather clasps and catches.

- First work title-p. cut short in outer/ lower margin (remargined); 2nd work last 20 textlvs./ blanks (sl.) mouldstained/ dam. in upper outer blank margin, repaired w. scotch tape (2 lvs. sticking together); both works partly (sl.) waterstained in (blank) margins; final blanks w. extensive 19th cent. owner's annots.

= On the first part: Wellcome II, 518; Ferguson I, p.235-236 (on the 1697 ed.). On the second part: Weiss 2300; cf. Horn/ Arndt 125/ 126.

€ (100-150) 170
79 2822 Gastronomy Tryon T 79 2822 Gastronomy Tryon T
79/2822 [Gastronomy]. Tryon, T. The Way to Health, Long Life and Happiness: or, a Discourse of Temperance, and the Particular Nature of all Things, requisite for the Life of Man; as, all sorts of Meats, Drinks, Air, Exercise, &c. with special Directions how to use each of them to the best Advantage of the Body and Mind. Shewing from the true ground of Nature, whence most Diseases proceed, and how to prevent them. To which is added, a Treatise of most sorts of English Herbs (...). London, n.publ., 1697, 3rd ed. ("To which is added a Discourse of the Philosophers Stone, or Universal Medicine, Discovering the Cheats and Abuses of those Chymical Pretenders"), (16),456,24p., contemp. panelled calf.

- Bookblock loose; sl. foxed, stained and fingersoiled; one text leaf w. sm. hole. Rebacked; binding worn; calf over backcover dam. at board edges.

= Simon 1481; Bitting p.466f. Influential work on health and diet, i.a. promoting vegetarianism with regard to animal welfare and as a healthy lifestyle. It is believed to have prompted Benjamin Franklin to give up eating meat for a while. Rare.

€ (200-300) 210
79 2823 Gastronomy Varenne F P de la 79 2823 Gastronomy Varenne F P de la
79 2823 Gastronomy Varenne F P de la 79 2823 Gastronomy Varenne F P de la
79 2823 Gastronomy Varenne F P de la 79 2823 Gastronomy Varenne F P de la
79/2823 [Gastronomy]. (Varenne, F.P. de la). L'école des ragoust, ou le chef-d'euvre du cuisinier du patissier, et du confiturier. Ou est enseignée la manière d'apprêter toute sorte de viandes, de faire toute sorte de Patisseries, & de Confitures. Lyon, J. Canier/ Fleury Martin, 1668, 1st ed., 458[=460],(7)p., contemp. calf w. gilt spine, sm. 8vo.

- Hinges weak; auction catalogue clipping mounted on upper pastedown; sl. foxed throughout.

= Consisting of the following works: 1. Le cuisinier François et méthodique, et la manière de faire toute sorte de Potage; 2. Le patissier François; 3. Le confiturier François, ou la manière de faire toutes sortes de Confitures, Liqueurs & Breuvages agreables 4. La manière de plier toutes sortes de linge de Table & en faire toutes sortes de figures. De la Varenne's Le cuisinier François (1st ed. Paris, 1651) is regarded as one of the most influential cook books for French cuisine, marking the transition of medieval cooking to the modern haute cuisine, with an emphasis on the use of vegetables and fresh meats and fish, and replacing stronger, exotic spices with lighter, local herbs. Vicaire p.503; cf. Maggs Bros., Food and Drink through the Ages 212 (ed. Paris, 1718). Not in Horn/ Arndt; Bibl. Gastronomica; Bitting and Oberlé (Fastes). From the library of Marcellus Schlimovich, w. his bookplate on upper pastedown and subsequent owner's stamp ("Sociedad Hebraica Argentina - Colección M. Schlimovich") on first free endpaper and verso last textp. SEE ILLUSTRATION PLATE CXV.

€ (400-600) 425
79/2824 Gastronomy Volmaakte Grond Beginzelen der Keuken Kunde Behelzende eene korte dog volledige verhandeling van alles wat een Kok of Keuken Meid weeten moet Zynde eene beknopte voorste79/2824 Gastronomy Volmaakte Grond Beginzelen der Keuken Kunde Behelzende eene korte dog volledige verhandeling van alles wat een Kok of Keuken Meid weeten moet Zynde eene beknopte voorste
79/2824 [Gastronomy]. Volmaakte Grond-Beginzelen der Keuken-Kunde. Behelzende eene korte dog volledige verhandeling, van alles wat een Kok of Keuken-Meid, weeten moet (...) Zynde eene beknopte voorstelling en considerable vermeerdering van De Volmaakte Hollandsche Keuken-Meid. (...). Door D'Autheur van de Hollandsche Keuken-Meid. Amst., S. van Esveldt, 1758, 2nd ed., (16),143,(1)p., engr. frontisp., modern giltlettered hmor.

- Contents fine. = Landwehr 34,2; Bibl. Gastronomica 2268.

€ (250-350) 275
Page 459 of 1585