Juan de la. Arte de reposteria, en que
se contiene todo gènero de hacer dulces secos, y en lìquido, vizcochos,
turrones, natas: Bebidas heladas de todos generos, rosolis, mistelas, &c.
con una breve instruccion para conocer las frutas, y servirlas crudas. Madrid:
Josef Herrera, 1786. 4to.  ff., 208 pp. $2750.00
any interior image for an enlargement.
Fourth edition, following the first of 1747, of a classic Spanish
cookbook primarily dedicated tosweets
of all kinds, including fruits and their preparation. Mata was dessert chef
to Philip V and Ferdinand VI of Spain, and provides recipes for numerous extravagant
concoctions in this, “the earliest
treatise on the art of confectionery published in Spanish”
Palau 157658; Bitting 316 (1st and 2nd eds.); Cagle 1220; Harrison, Une Affaire de Goût, 129.
Contemporary vellum, spine with early inked title, housed in a quarter morocco
clamshell case with marbled paper–covered sides; some light staining to vellum, text block separated
from and loose in binding. Pages stained, with early bracketing and marks of emphasis in red and blue
pencil throughout; clearly, a copy that saw kitchen use! Floral sketch dated 1883 laid in.