Ein new Kochbuch, Das ist Ein Gründtliche Beschreibung, wie man ... allerley Speiss, als gesotten, gebraten, gebacken...kochen und zubereiten solle... Sampt einem gründtlichen Bericht...wie man alle Wein vor allen zufällen bewaren...soll.

Frankfurt am Main, Johann Saur for the heirs of Peter Fischer, 1604. Title printed in red and black (sightly damaged), woodcut title-illustration showing a cook in his kitchen, half-page woodcut coat of arms of Anne Princess of Denmark on second leaf, decorative woodcut head- and tail-pieces, woodcut initials, large printer's device on final page, and 148 woodcuts including scenes of banquets and feasts, with participants in both western and oriental dress, domestic and game animals, fish and seafood, kegs of wine and beer, platters, etc., by Jost Amman, Hans Weiditz, and others. (6), 41 ff.,1 blank leaf; 200, (1) ff. Folio (290 x 190 mm). Contemp. vellum with 2 ties. Heraldic bookplate A. Sarasin. Frankfurt am Main, Johann Saur for the heirs of Peter Fischer, 1604. The first edition of this first great and famous German cookbook appeared in 1581 and is the first large-size and richly illustrated German cookbook. Present here is the third issue. Marx Rumpolt from Hungary has been the head cook to both, Daniel Brendel von Homburg, Archbishop and Elector of Mainz, and to Anne Princess of Denmark, Electress of Saxony. The book is dedicated to her. The author provides a thorough description of how to prepare meats, birds, fish, fowl and all kinds of pastry, vegetables, fruits, salads, relishes, soups, pies, tarts, preserves, beer and wine. Instructions are given for improving wine which has a bad taste. The recipes are assembled from German, Hungarian, Italian, Spanish, French, and Swiss sources. It is the first work to contain on f. CXLIII verso probably a recipe for the celebrated national Swiss potato dish "Rösti". "Dieses monumentale Werk stellt mit einem Schlag alles bis dahin Erschienen auf diesem Gebiet in den Schatten. Kein anderes Land konnte sich rühmen, auch nur annähernd etwas Gleichartiges herausgebracht zu haben" (Schraemli). There are several banquet scenes in the first portion of the book, one of which has the mark of Jost Amman, another bearing his initials. The mark of Lucas Mayer and the one of Hans Bockberger are found twice. The 200 leaves of recipes are illustrated with small woodcuts of animals, birds, and fish are by Jost Amman, Virgil Solis and Hans Weidnitz.- Due to paper quality some stains and light browning throughout. Title soiled, with tiny hole and repair, small old owners name on title and following two leaves, lower margin f. 50 with tear (no loss of text), a few small wormtracks, upper part of the joint slightly and book-block partly loose. Otherwise in a good and accceptable condition. Rare. - VD17 12:631450P; Weiss, Gastronomia, 3285; Horn/Arndt 87; Becker, Amman, 32d; cf. Vicaire 762; USTC 2079013; Schraemli, Schloss Jegenstorf, 59. GASTRONOMY ; yes ;