8° (200×155 mm.), cc.12 n.n. + pp.526 (26 of index) + 1c. n.n. Comtemporary binding in full vellum, handwritten title on spine. Allegorical title – page. Esample with burnishing for the quality of paper, notes at margins.
Rare work of gastronomy, divided in four books that describes a nutritive values, peculiarities of each food and recipts for cook. It spoke about the vegetarian cuisine, of fruits, bread, fish, wine, milk and cheese. It also described exotics recipts made with fruit or meat.Category: Cooking, Various