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The Universal Cook, and City and Country Housekeeper containing all the Various Branches of Cookery: The Different Methods of Dressing Butchers Meat, Poultry, Game, and Fish; and of Preparing Gravies, Cullices, Soups, and Broths; To Dress Roots and Vegeta
COLLINGWOOD, FRANCIS & WOOLLAMS, JOHN

Frontis. with portraits of the authors (some marking), engraved plate of carving, and 12 plates of Bills of Fare, one for each month; xxvi+452pp; lacking half-title, ownership signature on reverse of title, first leaf of preface misplaced, new endpapers.

The authors were described as the principal cooks at the Crown and Anchor Tavern. An early English cook book by 'restaurant chefs' rather than by a housewife or a cook working in noble household. This work received the accolade of being translated into French in 1810. The English Short Title Catalogue cites just two copies of this edition in the UK, and four copies in the USA.

Frontis. with portraits of the authors (some marking), engraved plate of carving, and 12 plates of Bills of Fare, one for each month; xxvi+452pp; lacking half-title, ownership signature on reverse of title, first leaf of preface misplaced, new endpapers.

The authors were described as the principal cooks at the Crown and Anchor Tavern. An early English cook book by 'restaurant chefs' rather than by a housewife or a cook working in noble household. This work received the accolade of being translated into French in 1810. The English Short Title Catalogue cites just two copies of this edition in the UK, and four copies in the USA.

Binding 8vo half modern calf, spine gilt decorated in compartments with raised bands, red leather spine label,
Publication Second Edition, Printed by R. Noble for J. Scatcherd, 1797. OXFORD 'English Cookery Books to 1850' pp. 120-1. ESTC T139333
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  • Product Code: RGW18063
  • Availability: In Stock
  • £350.00