L'Apicio moderno ossia L'arte di apprestare ogni sorta di vivande

di Francesco Leonardi romano già cuoco di S. M. Caterina II Imperatrice di tutte le Russie &c &c., 1790, 6 volumi. In-8° (192x125 mm). [2], LVIII, 259 [1] p.; [2], LXX, 248 p.; [2], 350 p.; [2], 327, [3] p.; [2], XVI, 290 p.; [2], 326 p. Woodcut initials. Contemporary full leather binding with decorations and gold titles on the spine, minor defects. Red edges, green silk signs. Fresh interior. First edition.

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Cookbook by Francesco Leonardi, an internationally renowned Roman chef trained in France, containing over 3,000 recipes spanning Italian, French, and international cuisines, as well as stories and tips on food processing and preservation, including 40 recipes for tomatoes, a vegetable not yet commonly used in France, and for which Leonardi was the first in Italy to provide recipes for sauces, gravies, and preserves