MESSISBUGO (Cristoforo da). Banchetti, compositioni... Lot 128

MESSISBUGO (Cristoforo da). Banchetti, compositioni di vivande, et apparecchio generale. Ferrara, Giovanni de Buglhat and Antonio Hucher, 1549. In-4, 19th century red morocco, spine ribbed, compartments decorated with fleurons and corner irons, friezes at the head and foot, three fillets framing the boards, gilt arms in the center, inner lace, two fillets on the edges, guilloche headbands, gilt edges on marbling (Chambolle-Duru). (8) ff.n.ch., 22 ff.ch., (2) ff.n.ch., 71 ff.ch., 1 blank f., (7) ff.n.ch. and 1 blank f. Extremely rare first edition of the master book on Renaissance gastronomy. This work, very well printed in italic letters and finely illustrated, is dedicated to Ippolito II d'Este, cardinal of Ferrara (1509-1572), son of Duke Alfonso I d'Este and Lucrezia Borgia. Messisbugo (died 1548 in Ferrara) describes first the culinary festivities organized for his illustrious employers, Ippolito d'Este and members of his family, in France and Italy between 1529 and 1548: These include the banquet of May 20, 1529, given by Ippolito d'Este to his brother Ercole, the reception held in 1532 in Mantua by Duke Alfonso d'Este, the feast given by Messisbugo in his own house for Ercole, and the carnival feast held at the cook's house for Duke d'Este and his friends. This section is not limited to the description of the food served at the various banquets; it also deals with the logistical problems, utensils, furnishings and decorations necessary for the full success of these gastronomic and political events. The second part, which occupies the greater part of the volume, is a true collection of recipes: "It is a first-rate document on cooking in Italy during the Renaissance: pies, pizzas, pastas, tortelletti, macaroni Neapolitan style, Roman style, lasagna; meat ravioli, mortadella, fish ravioli; pies and pasties, various minestrone, rice dishes; tripe of veal, lamb or kid; soups, recipes for mustards, cold and hot sauces; meats, cold cuts (cervelas, mortadella, sausages); seafood; jellied dishes, etc." (Oberlé, Fastes, 61). The woodcut illustration consists of 3 full-page figures: a portrait of the author surrounded by a rich Renaissance frame; a plate showing a feast; another plate showing Cristoforo da Messisbugo officiating in his kitchen (these two woodcuts are attributed to one of the editors, Antonio Hucher); and the typographical mark is repeated. An undeniable jewel of any great gastronomic library and a precious testimony to the permanence of Italian taste under the reign of Francis I, this first edition is missing from almost all specialized collections, most enthusiasts (according to Oberlé) having had to make do with later (and rare) editions given in Venice in 1552, 1556 or 1576. A very fine copy, with large margins, bound by Chambolle-Duru in morocco and with the arms of the Seillière family bearing the mention "Bibliothèque de Mello". A washed copy, with a minor restoration in the lower margin of the title. White marks on the boards without gravity. Minimal rubbing. Vicaire 596 - Oberlé, Fastes, 61 - Simon 1048.