![STAINDL, Balthasar. Ain künstlichs vnd nutzlichs Kochbüch, vormalens nie so leicht, Mannen vnd Frawen Personen, von jnen selbst zülernen in Truck verfasst vn[d] aussgangen ist, artlich in acht Bücher gethaylt ... Auch wie man Essig macht, vnnd Wein güt behelt. Augsburg: Valentin Ottmar, 1547. 4° (187 x 137mm). Woodcut on title of cooks in a kitchen and on N2r a cellarer treating his wine (closed tear in N1, a little browning and spotting). 20th-century vellum. Provenance: faded blue library stamp on an endpaper.](https://www.christies.com/img/LotImages/2007/CSK/2007_CSK_05135_0120_000(013926).jpg?w=1)
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STAINDL, Balthasar. Ain künstlichs vnd nutzlichs Kochbüch, vormalens nie so leicht, Mannen vnd Frawen Personen, von jnen selbst zülernen in Truck verfasst vn[d] aussgangen ist, artlich in acht Bücher gethaylt ... Auch wie man Essig macht, vnnd Wein güt behelt. Augsburg: Valentin Ottmar, 1547. 4° (187 x 137mm). Woodcut on title of cooks in a kitchen and on N2r a cellarer treating his wine (closed tear in N1, a little browning and spotting). 20th-century vellum. Provenance: faded blue library stamp on an endpaper.
THE VERY RARE SECOND EDITION of Balthasar Staindl's cookery book containing 279 receipts for every type of savoury and sweet food, with a preponderance of soup and almond-based dishes, and several receipts for animals, including hedgehogs, crabs and chamois, to be sculpted out of almond paste. At the end is a small section, with a woodcut, on how to keep wine in good condition in a cellar. The first edition was published in 1544 and further editions appeared in 1549, 1552, 1569 and 1575. Weiss 3684; not found in the other standard gastronomic bibliographies.
THE VERY RARE SECOND EDITION of Balthasar Staindl's cookery book containing 279 receipts for every type of savoury and sweet food, with a preponderance of soup and almond-based dishes, and several receipts for animals, including hedgehogs, crabs and chamois, to be sculpted out of almond paste. At the end is a small section, with a woodcut, on how to keep wine in good condition in a cellar. The first edition was published in 1544 and further editions appeared in 1549, 1552, 1569 and 1575. Weiss 3684; not found in the other standard gastronomic bibliographies.
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