| Record ID | marc_loc_updates/v38.i26.records.utf8:1750855:1292 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i26.records.utf8:1750855:1292?format=raw |
LEADER: 01292cam a22002891 4500
001 48039590
003 DLC
005 20100623181829.0
008 860618s1682 it 000 0 ita
010 $a 48039590
040 $aDLC/ICU$cICU$dDLC
050 00 $aTX743$b.R6
100 1 $aRosselli, Giovanne de.
240 10 $aEpulario
245 10 $aEpvlario :$bil qvale tratta del modo di cvcinare ogni carne, vccelli, e pesci d'ogni sorte ...
250 $aE di nuouo ristampato, con aggionta di molte altre cose bellissime.
260 $aIn Venetia ;$aEt in Bassano :$bPer Gio. Antonio Remondini,$c[1682?]
300 $a132 p. ;$c14 cm. (12mo)
500 $aFirst published under title: Opera nova chiamata Epulario / Giovanne de Rosselli. Venetia : Agostino Zanni da Portese, 1516.
500 $aThe printer, Giovanni Antonio Remondini (1634-1711?), was active from the 1660s to the beginning of the 18th century.
500 $aSignatures: A-E¹² F⁶.
500 $aLC copy lacks colophon.$5DLC
500 $aLC copy has photocopied letter from R.M.T.B. Westbury inserted.$5DLC
650 0 $aCooking, Italian$vEarly works to 1800.
710 2 $aKatherine Golden Bitting Collection on Gastronomy (Library of Congress)$5DLC
752 $aItaly$dVenice.
752 $aItaly$dBassano del Grappa.