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Setsuyo ryori taizen or Toryu setsuyo ryori - TAKASHIMA , Shijo - 1714. 
51 illus. in the text. Five vols. in one. 8vo, cont. orig. wrappers (rubbed), new stitching. Edo & Osaka: 1714. First edition of this notable gastronomy book; it is rather uncommon. The Shijo School of Cooking was established by professional chefs during the Muromachi period (ca. 1400-1550). These chefs specialized in preparing formal banquets for nobility. The text is a compilation of techniques and recipes taken from earlier noteworthy cook books of this school. There are details on cutting and slicing, the meanings of the dimensions of the long metal chopsticks, and very numerous recipes. The illustrations represent the elaborate seasonal displays of foods, with a particular focus on fish, other sea foods in soups, poultry, and vegetables. A number of idealized menus are presented along with rules about which foods go together and which don't. There are a number of illustrations depicting cutting and carving techniques. At the end of the text, there is a substantial section on remedying food poisoning, along with favored foods for people who are sick. Occasional minor worming, well-mended. ? Rath, Food and Fantasy in Early Modern Japan, pp. 48, 69-70, 83, 94, 101, 107, 114, 147, & 219.
[Bookseller: Jonathan A. Hill, Bookseller, Inc.]
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