1934 · Firenze
by Nelli, Giovanni
Firenze: Editore Nerbini, 1934. Thick 8vo. 210 x 155 mm., [8 ¼ x 6 inches]. 779 pp. Illustrated throughout with wood engravings. Original boards, decorative cover of a chef surround by implements of his trade, brown cloth spine.
Originally published in 1868, this is one of many editions of Nelli's recipe book that was published in Italy over a seventy five year period. In the introduction the editor states that the reason this book of recipes has been so successful rests in the descriptions of the art of cooking in all its components and its emphasis on the culture of the kitchen and the resources that are available to the modern chef. "Today the art of cooking is not limited to the simple preparation of food; the skilled cook must possess a vast culture and all the resources of the science." Very good copy.
Henssler, Maria Paleari. Bibliografia Latino-Italiana di Gastronomia, pp. 519-20. . (Inventory #: 1174)
Originally published in 1868, this is one of many editions of Nelli's recipe book that was published in Italy over a seventy five year period. In the introduction the editor states that the reason this book of recipes has been so successful rests in the descriptions of the art of cooking in all its components and its emphasis on the culture of the kitchen and the resources that are available to the modern chef. "Today the art of cooking is not limited to the simple preparation of food; the skilled cook must possess a vast culture and all the resources of the science." Very good copy.
Henssler, Maria Paleari. Bibliografia Latino-Italiana di Gastronomia, pp. 519-20. . (Inventory #: 1174)