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Baroque Cooking 1740: Amy Matthews and the reader recognizes the

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Baroque Cooking 1740: Amy Matthews and the reader recognizes theFirst 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 Holtzmayrs widow and heirs, 1740). What has survived in todays cooking, what has disappeared? The recipes are concise and easy to follow and include many expert

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