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Rare gastronomic manual

[CLAUS VAN LAAR, Jan Willem.]
Volmaakte grond-beginzelen der keuken-kunde ... Zynde eene beknopte voorstelling en considerabele vermeerdering van De volmaakte Hollandsche keuken-meid.

With an etched frontispiece showing a kitchen.

With an etched frontispiece showing a kitchen.

With an etched frontispiece showing a kitchen.

With an etched frontispiece showing a kitchen.



Amsterdam, Steven van Esveldt, 1758. 8vo. Modern red half morocco. With an etched frontispiece showing a kitchen. [16], 143, [1] pp.

The rare second edition of this interesting cookbook, most probably written by the intriguing hackwriter Jan Willem Claus van Laar. The work is an augmented adaptation of the famous Volmaakte Hollandsche Keuken-meid, detailing the preparation of cakes, pastries, pies, tarts, fruit preserves and sauces, as well as the roasting, frying, stewing and cooking of meat and fish. The treatise, moreover, contains some advice for the serving of meat, as well as several medical recipes. It was first published in 1752 and is an important source of knowledge of 18th-century Dutch gastronomic culture.

Good copy, signed by the publisher.
Bibliotheca Gastronomica 2268; Ferro 24b; Landwehr, Het Nederlandse kookboek 34.2; NCC (2 copies); not in STCN.


Related Subjects: 18th Century  Dutch  Education  Gastronomy 

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