SCHEIBENBOGEN, Antoine: Austro-Hungarian Cuisine and Pastry - Lot 221

Lot 221
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SCHEIBENBOGEN, Antoine: Austro-Hungarian Cuisine and Pastry - Lot 221
SCHEIBENBOGEN, Antoine: Austro-Hungarian Cuisine and Pastry with an overview of Viennese and French Bakery. Paris, ed. by the author, 1896, ORIGINAL EDITION and 1st thousand, in-12, red half-chagrin, green and red marbled paper boards, cold filets, author and title gilded on smooth spine, period binding, 140 pp, introduction by Pierre Lacam, preface by Ferdinand Grandi, black illus. in-text, table of contents, cacet in mauve "culinary exhibition diploma of honor" on title page. The author (1836 - 1902), an Austrian subject, was the former first assistant of her Imperial Highness Archduchess Elisabeth of Austria (1877), member and laureate of the Academy of Cuisine. This collection contains the most famous recipes of Hungarian and Austrian cuisine: soups, Polish borscht, carp, pike, seiblin, goulash, game and the famous Vienna pastry. A chapter is devoted to oriental recipes as well as French and Austrian bakery recipes. A reference for getting to know the cuisine across the Rhine. Of a GREAT RARE.
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