“Once upon a time there was taste”.
Auction of collectable recipe books

Come Eravamo Golosi Asta di Libri di Cucina-18

Stazione Leopolda - Area Ring

At this edition of Taste, Pitti Immagine and Guido Tommasi Editore also present a special auction dedicated to the history of cooking in print. On Sunday 13 March (at noon), the stars on the Taste Ring stage will be recipe books, valuable volumes that trace the evolution of cooking and eating well, selected together with Valentina Romano from the Libreria della Natura bookshop in Milan.

The exceptional auctioneers will be Fede & Tinto
, authors and presenters of the programme Decanter on Radio2 and all the proceeds from the auction will go to AIRC (the Italian association for cancer research).

 
Here are some of the finest titles that will go under the hammer:
 
“Ricettario Carli. Manuale di igiene alimentare per la preparazione di vivande sane e gustose” By Cav. Amedeo Pettini. Published by Pizzi & Pizio per Fratelli Carli Oneglia, Milan, 1936. This surprising, and very rare, first edition contains illustrations by the painter, Giuseppe Cappadonia. A famous and excellent book on how to prepare tasty and healthful foods. The author was head-chef to the King of Italy.

“Maison Rustique des Dames”‎, Paris, 1888 by Elisabeth Millet-Robinet. The thirteenth edition of this famous “Bible” for the homemaker. “This book that has become a true classic is a small, but very complete encyclopedia that is extremely useful…The important culinary section takes up all of the first volume” (Vicaire). 

“Manuale pratico di cucina, pasticceria e credenza. Per l’uso di famiglia”
Tipografia Emiliana, Venice, 1904. First edition. The author’s name does not appear in the book. In 1908 she used her initials on the first edition of Il Piccolo focolare, and then her full name on the second edition published in 1921. This is one of the earliest – if not the first – books in Italy dedicated to the homemaker: a practical guide to cooking and baking with anecdotes. 
 
“Les Meilleures recettes culinaires”, Paris, 1925, Blondel La Rougery. Edited by the committee for the Semaine du Poisson de Boulogne-sur-Mer [The Week for Fish of Boulogne-sur-Mer], it contains the best recipes.  
 
“100 maniere di cucinare il vitello”, Sonzogno Editore, Milan, 1927. This little book contains 100 recipes for veal, some are truly original: sweetbreads with asparagus tips, calf brain in paper creamed brain, tail with chestnut purée, liver, fricandeau , sweetbread sauce, trotters in compote sauce,  pudding...

“Angostura Aromatic Bitters for Home Use. A book of reference on many subjects relative to the table”, AA.VV., London, 1946. Hardcover with illustration on front cover. 

“L’arte conviviale spiegata al popolo”, By Giovanni Rajberti. Published by Coi tipi del Bertieri, Milan, 1937. Two volumes with four illustrations by Anselmo Bucci to show the art of entertaining.

“La Scienza in cucina e l’arte di mangiare bene. Manuale pratico per le famiglie”
Pellegrino Artusi, Florence, Bemporad Editore, 1920. 790 receipes with “La cucina per gli stomachi deboli” [cooking for weak stomachs] in the appendix to this pratical guide to cooking science and the “art” of good eating. 

And many other titles:
Piero Collina, “Comaschi a tavola”,  Cesare Nani, 1972.
Gianna Montecucco Rogledi, “Sotto vetro. Frutta, verdura, funghi, fiori”, Longanesi 1973.
Giovanni Bassi and Andrea Musi, “La ballata del risotto”, Mursia 1975. 
Gelati, "Il Re dei cuochi” Biblioteca Gastronomica Sabatiniana, 1972.
Righi Parenti, “La cucina degli Etruschi”, Sugar, 1972.  
Alessandra Macchi, “La cucina della nonna”, De Vecchi, 1974. 
Leo Codacci, “Civiltà della tavola contadina in Toscana”, Sansoni 1981.
Giulio Bizzarri, Eleonora Bronzoni, Corrado Costa, “Il porco di Venere”, Comune di Reggio Emilia, 1982.  
Bice Savorgnan di Brazzà Visconti, “La nuova cucina”, Edizioni Ceschina, 1953.  
Irma Naso, “La cultura del cibo - Alimentazione, dietetica, cucina nel basso medioevo”, Paravia, 1999.
Antonella Salvatico, “Il principe e il cuoco … corte sabauda nel quattrocento”, Paravia 1999.
Ferruccia Cappi Bentivegna, “Chi beve birra…” Canesi, 1965.
Pier Maria Paoletti, “La buona tavola”, Mondadori - Panorama, 1969.  
Huguette Couffignal, “La cucina povera”, Rizzoli, 1970.
Maria Luisa Incontri Lotteringhi della Stufa, “Il Girarrosto. Come si cucina la selvaggina”, Olimpia Editore
Paglia, “Breviario della buona cucina bolognese”, Calderini, 1959.
Mondovì, “Folklore e gastronomia tra Secchia e Panaro”. Coptip. 1968.
Riccardo Morbelli, “Il Boccafina. Ossia il gastronomo avveduto”, Casini, 1968.
Armando Gariboldi,”L’Industria del riso in Italia”, Trinacria, 1939.
 
A collection of books covering topics from food in the Como area to preserves, from risotto recipes to what the Etruscan ate, from grandmother’s recipes to Tuscan country traditions, from the “king of cooks” to the cooks of kings, from the fin gourmet to nouvelle cuisine, from foods at the Savoy Court in the fifteenth century to humble foods, Bolognese cooking, game and gastronomy in the Emilia Romagna region to craft beer and Italy’s rice industry…and much more.