Nuevo Arte de Cocina, Sacado de la Escuela de la experiencia economica... dedicado á San Diego de Alcalá

Madrid: D[on] Francisco Martinez Dávila, 1814. Duodecimo (14 x 9.5 cm.), xxvi (sic, should be xxii), 152, [1] pages. Illustrated with a single wood engraved plate depicting twenty-one kitchen tools. A later edition of Altimiras' classic Spanish cookbook. Originally published in 1745 (that first edition known only by a single copy), this book revolutionized Spanish cuisine in the 18th century. Anne Willan writes that Spain, "with its empire faltering, and only one notable cookbook emerged." It reflects such popular tastes as seasoning with the medieval favorites, cinnamon and sugar... The distinguishing feature is a dozen groundbreaking recipes for tomatoes, showing an early acceptance in Spain of this New World novelty" (The Cookbook Library, page 228). Text block clean and sound; one corner tear to pages 31-32, not effecting the text. Contemporary Spanish tree calf, with gilt-titled red morocco spine label; marbled endpapers. Light rubbing to binding extremities, small split to top of front hinge. With a Roman bookseller's ticket and the small bookplate of Lord Westbury. [OCLC locates just one example of this 1814 printing (Biblioteca Nacional de Espana); there are just nineteen recorded copies combined for all thirteen printings between 1745 and 1822, and just five in the U.S.; Palau 8980 * 8981 (citing 1758 and 1760 editions); Pennell, My Cookery Books, page 168 (citing various editions); Willan, The Cookbook Library, page 228].