Marguerite Spoerlin - La Cuisinière du Haut-Rhin - 1981

The Bourgeois Cookery followed by L'Office for the use of all those who meddle in household expenditures, containing the method of dissecting, knowing, and serving all kinds of meats - Reprint of the 1774 edition in 1 volume in-12 softcover, 498 pages - Slight external wear, fresh interior - Beautiful copy. [Single print run of 350 copies] La Cuisinière du Haut-Rhin is one of the very first great books on regional French cuisine. Its author, Marguerite Spoerlin, born Marguerite Baumgartner, was a bourgeois from Mulhouse who first published her work in German under the title Oberrheinisches Kochbuch in 1811. The French translation appeared a few decades later under the title La Cuisinière du Haut-Rhin. The book is intended "for housewives and young people" and brings together more than 700 recipes inspired by the cuisine of Alsace, Switzerland and southwestern Germany. It also deals with pastries, jams, the organization of the household and includes a supplement dedicated to feeding the sick. Its importance is considerable in the history of gastronomy: it is an exceptional testimony to the Alsatian cuisine of the early 19th century; it contains the first known printed recipe for kougelhopf (Kugelhopf); it is among the first French books to publish recipes for egg soup.

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