![Null HOLLAND]. - De Volmaakte Hollandsche Keuken-meid. Amsterdam, Steven van Esv…](https://cdn.drouot.com/d/image/lot?size=fullHD&path=80/126404/f449075c75baa401aa5bf5eecfe5a7b1)
Description
HOLLAND]. - De Volmaakte Hollandsche Keuken-meid. Amsterdam, Steven van Esveldt, n.d. (ca. 1765). 3 parts in one vol. in-12, bradel half ivory vellum (modern binding not signed, by Dubois d'Enghien). I) (12) ff. including frontispiece, 148 pp. - II) Frontispiece (identical to I), (10) ff. 140 pp. 2 folding plates - III) Frontispiece (new), (8) ff. 143 pp. Ninth corrected edition of this famous recipe book for the Dutch cook; the first part concerns jams and desserts. It is a bit the equivalent of our "Cuisinière bourgeoise" (Oberlé). The first frontispiece, repeated, shows cooks roasting meats, the second shows them making pastries. The two plates show how to slice poultry, lobsters and pigs, and the art of folding napkins. Some foxing. Oberlé, 107 (1852-1855).
72
HOLLAND]. - De Volmaakte Hollandsche Keuken-meid. Amsterdam, Steven van Esveldt, n.d. (ca. 1765). 3 parts in one vol. in-12, bradel half ivory vellum (modern binding not signed, by Dubois d'Enghien). I) (12) ff. including frontispiece, 148 pp. - II) Frontispiece (identical to I), (10) ff. 140 pp. 2 folding plates - III) Frontispiece (new), (8) ff. 143 pp. Ninth corrected edition of this famous recipe book for the Dutch cook; the first part concerns jams and desserts. It is a bit the equivalent of our "Cuisinière bourgeoise" (Oberlé). The first frontispiece, repeated, shows cooks roasting meats, the second shows them making pastries. The two plates show how to slice poultry, lobsters and pigs, and the art of folding napkins. Some foxing. Oberlé, 107 (1852-1855).
