Rytz (née Dick) - La Bonne Cuisinière Bourgeoise - 1857
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Description from the seller
Rare fourth edition, revised and greatly enlarged, of one of the most important historical cookbooks of Swiss cuisine, written by Lina Rytz (born Dick) and first published in Bern in 1847.
This manual represents a milestone in Swiss gastronomic literature and stands out for its exact and faithful description of traditional Swiss regional dishes (particularly the Bernese area and French-speaking Switzerland).
The volume includes famous and unusual preparations (such as the celebrated Wine Cake), special techniques such as cooking with a "chaufferette", quirky preserves (radish seeds in vinegar, candied nuts to accompany beef) and the production of traditional sausages.
Lina Rytz, La bonne cuisinière bourgeoise ou Instruction à préparer de la meilleure manière les mets usités soit dans la vie ordinaire soit pour les occasions de fêtes... Quatrième edition..., Bern, C. Roetzer, 1857.
PP.: XVIII, 410. COMPLETE.
Exemplar with plates in overall fairly good condition, with foxing and widespread browning. Usual signs of use and aging.
Contemporary binding in rigid marbled cardboard, missing the spine and somewhat worn but still solid. Front free endpaper missing. On the rear pastedown has been affixed an ancient handwritten recipe.
Seller's Story
I am always interested in purchasing individual works and/or entire libraries to help my bibliophile clients enrich their collections with rare and valuable pieces.
Translated by Google TranslateRare fourth edition, revised and greatly enlarged, of one of the most important historical cookbooks of Swiss cuisine, written by Lina Rytz (born Dick) and first published in Bern in 1847.
This manual represents a milestone in Swiss gastronomic literature and stands out for its exact and faithful description of traditional Swiss regional dishes (particularly the Bernese area and French-speaking Switzerland).
The volume includes famous and unusual preparations (such as the celebrated Wine Cake), special techniques such as cooking with a "chaufferette", quirky preserves (radish seeds in vinegar, candied nuts to accompany beef) and the production of traditional sausages.
Lina Rytz, La bonne cuisinière bourgeoise ou Instruction à préparer de la meilleure manière les mets usités soit dans la vie ordinaire soit pour les occasions de fêtes... Quatrième edition..., Bern, C. Roetzer, 1857.
PP.: XVIII, 410. COMPLETE.
Exemplar with plates in overall fairly good condition, with foxing and widespread browning. Usual signs of use and aging.
Contemporary binding in rigid marbled cardboard, missing the spine and somewhat worn but still solid. Front free endpaper missing. On the rear pastedown has been affixed an ancient handwritten recipe.
Seller's Story
I am always interested in purchasing individual works and/or entire libraries to help my bibliophile clients enrich their collections with rare and valuable pieces.
Translated by Google TranslateDetails
Number of books
1
Subject
Cookery, food & drink
Book title
La Bonne Cuisinière Bourgeoise
Author/ Illustrator
Rytz (née Dick)
Condition
Fair
Publication year oldest item
1857
Height
19 cm
Edition
Other edition
Width
12 cm
Language
French
Original language
Yes
Publisher
C. Roetzer; Berne
Binding/ Material
Hardback
Number of pages
428
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