8vo, (142 x 90 mm). 12 ff., 192 ff. Contemporary calf, raised bands to spine, compartments tooled in gilt, red lettering piece, very worn, lettering piece as a fragment only, tiny worm holes, corners bumped. Clean and fresh overall, excellent condition.

On page S2v the author provides examples of the order in which food must be served ‘Quando ordene la comida, empezaran por los principios, y seran los que el tiempo diere: pero por no alargarme, ponder al veedor esta comida, que es de todos tiempos, solo para q tenga luz de como lo ha de hazer’, and goes on to describing the starters, main courses and finally the desserts.

The work continues with a chapter addressed to the Cooks entitled ‘Del modo de server del Cocinero, y sus obligaciones’. In the 29 chapters of the work, the author, about whom little is known, describes and comments on the functions and responsibilities of all the different characters in the service of the noble house, namely, servants, butlers, headwaiters, chamberlains, pages, cooks, coachmen, grooms, drapers, viadores, treasurers, etc.

Provenance: bookplate of Victor d’Avila Perez on front pastedown, lot no. 8180 from the auction held in 1939/40.

Two copies in institutions in the U.S., at Yale and Univ. of California San Diego.

Palau, 377793.