Ein künstlichs und nutz lichs Kochbüch…. Balthasar STAINDL.
Ein künstlichs und nutz lichs Kochbüch…
Ein künstlichs und nutz lichs Kochbüch…
Ein künstlichs und nutz lichs Kochbüch…
Ein künstlichs und nutz lichs Kochbüch…

Two Important 16th-Century German Cookbooks Bound
Together in a Fine Contemporary Binding

Ein künstlichs und nutz lichs Kochbüch…

Fine & large woodcut vignette on title & one large woodcut in the text. 4 p.l., 52 leaves. Small thickish 4to, cont. finely blind-stamped panelled calf over bevelled wooden boards, lettered on upper cover “Gemein / Koch Boch,” lettered on lower cover “Koch Boch / Der Krancke,” panels with blind-stamped biblical scenes, rosettes, & fleurons (small hole to calf of lower board), orig. catches & clasps. [Augsburg: H. Stayner], 1544.

[bound with]:

RYFF, Walther Hermann. New Kochbüch, Für die Krancken. One large woodcut vignette on title, printed in red & black, & a few woodcuts in the text. Title printed in red & black. 4 p.l., 152 leaves. Small 4to. [Frankfurt am Main: C. Egenolff, 1545].

A fine sammelband of first editions of two important early German cookbooks, bound together in a contemporary richly blind-stamped binding. The binding and books are in wonderfully fresh condition.

I. First edition of Staindl’s Ein künstlichs und nutz lichs Kochbüch, the fourth cookbook published in German; this is a very rare book. Staindl was a native of “Dillingen in Bavaria, a town that thrived economically and culturally under the leadership of the Fugger banking family. To judge from his writing style, Staindl was a cook himself, possibly an innkeeper or part of the staff in the Fugger household. As a member of the guild system that was strong in the Germanic states, he would have been expected to pass on his skills, and he indeed declares himself eager to make cooking approachable for the layman in ‘a very artistic and useful book…easy for men and women to learn for themselves’.”–Anne Willan & Mark Cherniavsky, The Cookbook Library, p. 100.

In this work, there are “279…numbered recipes organized in eight parts: 1. almonds and grapes, 2. pastry with apples, pears, and quinces; 3. pastry with eggs, milk, and vegetables; 4. fish; 5. meat; 6. bakery; 7. conserves and preserves; 8. soups, and an extra chapter titled ‘Underricht wie man wein gütt behalten soll’.”–Notaker, no. 704.1. According to Notaker, by the year 1700, Staindl’s cookbook had been printed in sixteen different editions.

The beautiful title-page woodcut depicts a chef working in his kitchen, with four assistants, one of whom is plucking a bird. The large woodcut in the text is of a man working with large barrels of wine in a cellar.

WorldCat locates only two copies in Germany and one copy in North America.

II. First edition of Ryff’s nutritional cookbook, written to give instruction in selecting and preparing nourishing foods for those in bad health. Cookbooks devoted to recipes written to help patients convalesce and regain their health are extremely rare in this early period.

“Ryff gives nutritional advice and recipes against anxiety, melancholy, fevers, lunacy, and the plague, recommending the use of ivory, corals, sea pearls, and sandalwood. The regimen contains recipes for meat dishes, chicken soup, the preparation of pumpkins, fruit, and various beverages including wine and herbal infusions. The last two sections deal with diet during pregnancy and the miraculous effects of guaiac, used as a treatment for syphilis.”–Detlev Auvermann, Quaritch, Catalogue 1276, item 142–(describing the second edition of 1555).

Ryff (d. 1548), was the prominent city physician of Nuremberg, surgeon, and author of many medical, anatomical, surgical, pharmacological, cookery, and technological books. His books were often written in the vernacular and were therefore very popular and influential amongst doctors and the general population.

The title-page woodcut is especially striking, printed in red and black. It depicts a busy kitchen with an active cooking station. In the foreground is an old, obviously sick man being comforted by a woman. In the background are two alcoves where sick patients, lying in beds, are being served food and receiving care. The first text woodcut depicts a mother and her children, accompanied by a doctor, who is offering a drink to a bed-ridden patient. The remaining woodcuts show a man defecating, various apparatus for the sick room, and herbs.

As mentioned above, these are wonderfully fresh copies, bound in a most attractive, richly blind-stamped panelled calf binding over wooden boards. The binder proudly proclaims the culinary nature of the two books on the covers.

I. Simon, Bibliotheca Vinaria, p. 213–(1564 ed.). II. Hagelin, Old and Rare Books on Materia Medica in the Library of the Swedish Pharmaceutical Society (1997), p. 62. Simon, Bibliotheca Bacchica 573. Simon, Bibliotheca Gastronomica 1334. Vicaire cols. 763-64.

Price: $52,000.00

Item ID: 6890

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