Anonymous - Cuoco Sapiente ossia l'Arte di Piacere ai Gusti degl'Italiani

Rare and expanded Milanese edition of this famous nineteenth-century Italian gastronomic manual, published anonymously for the first time in Florence in 1871. The manual includes formulas for preparing traditional Italian foods ("nostrali"), recipes of international inspiration ("stranieri"), and all that is needed to order, lay out, and properly serve a formal lunch. It also describes detailed methods for making jams/preserves, rosoli, liqueurs, and ice creams. Cuoco Sapiente, or The Art of Pleasing the Tastes of the Italians with traditional and foreign foods. A work that also contains everything one needs to know to properly order and serve a lunch, and the best ways to make jams, rosoli, liqueurs, and ice creams, Milan, Guigoni, 1901. pp. 320. COMPLETE (perhaps, save for the title page header). Copy with leaves in overall good condition. Usual signs of use and time. Contemporary half-cloth binding, with some wear but still fairly well preserved overall. White endpapers.

Estimate:£126.3

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