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[trans.: Collection of Edo Cuisine] - EDO RYORISHU - 1674. 
Many woodcut illus. in the text. Six volumes bound in two. 8vo, orig. wrappers (outer wrappers quite rubbed), remains of printed title label on upper cover of Vol. I (again, quite rubbed), new stitching. N.p.: Suzuki, 1674. First edition of one of the earliest cookbooks in Japan written for chefs working for fiefdom lords; it introduced Edo's cuisine to the rest of the country. The first fish market in Tokyo opened in 1625 and the number of fish recipes in this book is very large. The first printed Japanese cookery book - Ryori monogatari - was published in 1643. The arrangement of our work is seasonal and the anonymous author describes each season's foods, always stressing the preparations should be pleasing to the eye. The author describes balanced menus; for instance, if you serve two soups, one should be salty and the other should have the taste of miso. It is one of the first to consider kaiseki cuisine for samurai and aristocrats. This encyclopedic book is richly illustrated with woodcuts showing the various widths vegetables should be cut; ceremonial preparations; how to cut up poultry, fish, and vegetables with very detailed instructions on the many ways daikon radish can be sliced; tofu preparations; terrines of fish; etc. Hundreds of recipes are provided, including 43 detailed descriptions of such dishes as clear soup with sea bream or clear soup with whitebait. Internally, a fine copy.
[Bookseller: Jonathan A. Hill, Bookseller, Inc.]
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