Kavel 619

Anon., 'De cierlycke voorsnydinge aller tafel-gerechten - onderwijsende hoe allerhande spijzen, zo wel op de vork als zonder de zelve, aardiglik konnen voorgesneden, en in bequame ordre omgedient worden', Amsterdam, Hieronymus Sweerts, 1670, second edition, oblong duodecimo, 96 pages, frontispiece, 30 of 31 engraved plates (page 85/86 missing), no folding plate as the first edition of 1664 does have. This rare and charming little book is one of the best and most extensively illustrated early books on gastronomic carving. It describes the more refined ways of carving, the order of serving, and the handling of food, which became fashionable among the rich Dutch people of the 17th century. The engraved plates illustrate carving techniques for all sorts of meat, game, poultry, fish and pastries, including lobster and artichoke.