De cierlycke voorsnydinge aller tafel-gerechten, onderwijsende hoe allerhande spijzen, zo wel op de vork, als zonder de zelve, aardiglyk konnen voorgesneden, en in bequame ordre omgedient worden.

Amsterdam, H. Sweerts, 1670

8vo oblong: [2]-96 pp. (some minor spotting or soiling, missing pl. of the "Speenvarken", facing p. 59, added in xerox copy).

Mod. limp vellum, flat spine. Very good copy.

Very rare 3rd ed. (1st 1664) of a Dutch carving manual. Sweerts, publisher, and author of the preface, stresses how necessary this book is for Holland; the Italians, French, and Germans having already been instructed in the noble art of carving. A 2nd part, never published, is announced in the preface and at the end of the book. Engr. ill.: title, 1 folding pl. (depicting cutlery), and 30 (of 31) pl. "Instructions and illustrations are contained for the carving of beef, veal, pork, poultry, seafood, fish, cakes, pastries, and artichokes. The engraved title shows a gentleman at the table, a carver standing beside him, cutting a fowl held on a fork. The cutting on the fork - "in the air", as it was sometimes called - was an important feature of the art of carving, and is stressed in most works of this genre." (Quaritch).
Ref. Landwehr 173. - Witteveen/Cuperus (Bibl. gastron.) 6508 (1st ed.). - STCN (2 copies). - Cp. Vicaire, Gastr., 870, Bitting 530.

€ 2.000 / 3.000

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