Baroque Cooking 1740

First printed in Vienna in more modest form; now,
however, since many versed in cookery gave this
book their whole-hearted approval on grounds of
its well thought-out approach and presentation,
and as a result of multiple entreaties, we present
the book in this new edition (Steyr: Johann Adam
Holtzmayr's widow and heirs, 1740).
What has survived in today's cooking, what has
disappeared? The recipes are concise and easy
to follow and include many expert tips and techniques. The original recipes in German are included along with a comprehensive index of culinary
terms used in Austria in Baroque times, translated into both modern German and English