‎LOOFT, MARCUS.‎
‎Den Kongelig Danske og i Henseende til alle Slags Maader fuldstændige Koge Bage og Sylte-Bog. - [LANDMARK SCANDINAVIAN COOK BOOK]‎

‎Kjøbenhavn, Rothe, 1766. 8vo. In contemporary full calf with five raised bands. Wear to extremities. Boards with scratches and leather on spine cracked with loss of the gilt ornamentation. Inner hinges split. Internally with occassional marginal brownspotting, but generally a good copy. (4), 555 pp. + frontispiece. ‎

Reference : 62750

‎First edition of this seminal work of Danish culinary literature - the most influential printed Danish cookbook of the eighteenth century and one of the earliest to combine royal-court gastronomy with more ordinary household practice and a key document in the transmission of French culinary reform to northern Europe. The work became highly influential and went through 18 editions. A professional cook from Itzehoe in Danish Holstein, Looft systematised more than 750 recipes, ranging from soups and meats to tarts and dairy dishes - the first Danish work to include an entire section on vegetables. Showing a deep knowledge about the modern French and English kitchens of La Chapelle and Menon - Looft even introduces the omelette into Danish cookery. While rooted in the Danish-German household tradition the book reflects an international awareness and marks the transition from baroque opulence to Enlightenment refinement in Scandinavian gastronomy.‎