Seiyo ryori shinan [trans.: How to Cook Western Cuisine].
by KEIGAKUDO SHUJIN.
Numerous illus. in the text (one double-page & in color). 28; 42 folding leaves. Two vols. Small 8vo, orig. wrappers, orig. block-printed title label on upper covers, modern stitching. Tokyo: 1872. First edition of this rare work, one of the two earliest books to introduce Western cooking techniques and recipes into Japan (the other is Kanagaki's Seiyo Ryoritsu, published in the same year). Both were written for the purpose of improving the nutrition of the Japanese. Vol. I describes Western cooking utensils including ovens, pots and saute pans, pans to poach fish, tableware, how to fold napkins, glasses, carving knives, decanters, serving dishes, candelabras, gravy boats, etc. Vol. II provides recipes divided by their ingredients: fish, meat, vegetables, and desserts. This is the first work to include the recipe for the beloved "curry and rice" which is still so popular in Japan. The illustrations depict the cooking utensils mentioned above. The double-page colored illustration shows four Japanese men at a Western-style dining table, being served Western foods by a woman. The four men and the woman are all dressed in Western-style clothes. Fine copy. . (Inventory #: HillBibl-5039)
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