Dods.   Matilda Lees     - A beautilful miniature with a rare silver cover
Handbook of Practical Cookery
New and enlarged edition In which special prominence is given to the preparing of New Cakes, Jellies, etc; to the very simple recipes for Cottage Cookery; also to various modes of preparing food for the Sickroom BY MATILDA LEES DODOS Diplomee of the S.K. School of Cookery With an Introduction on the Philosophy of Cookery London: EYRE & SPOTTISWOODE (BIBLE WAREHOUSE). Ltd., 33, PATERNOSTER ROW, E.C. Edinburgh and New York 1906
44 x 54mms. Marbled front paste-down and fep. Half-title. [1] Title Page. [1] Preface v-xii. Contents xiii-xiv. [1] p34. Diagrams of Meat cuts (with the engraving on the recto with the versos blank) [1] p51 Plates of made dishes with blank versos. [1] xvii-Ixix Directions for Carving and Philosophy of Cooking. [1] Pp 1+2-795. [1] 1+798-836. [1] Marbled fep and paste-down. All pages and text on very fine India paper. Full black morocco binding with blind tooled lines to edges of boards. Fine crisp gilt lettering and tooling on spine. Deluxe edition with exquisite tooled silver cover and hallmarks. Fine gilt to edges of text block. A pristine and uniquely rare item.
- The first edition of Lees Dods's work appeared in 1881. This miniature edition is particularly charming with its silver cover displaying exquisite, embossed intricate tooling, denoting "Cookery Recipes" Louis Bondy in his fascinating book on the history of miniatures describes this as "the most extensive cookery book in miniature" (Louis Bondy, Miniature Books. p.139)

click on image to enlarge
Information

Modern category
ref number: 11043

Dods.   Matilda Lees     - A pristine miniature with a rare silver cover
Handbook of Practical Cookery
New and enlarged edition In which special prominence is given to the preparing of New Cakes, Jellies, etc; to the very simple recipes for Cottage Cookery; also to various modes of preparing food for the Sickroom BY MATILDA LEES DODOS Diplomee of the S.K. School of Cookery With an Introduction on the Philosophy of Cookery London: EYRE & SPOTTISWOODE (BIBLE WAREHOUSE). Ltd., 33, PATERNOSTER ROW, E.C. Edinburgh and New York 1906
44 x 54mms. Marbled front paste-down and fep. Half-title. [1] Title Page. [1] Preface v-xii. Contents xiii-xiv. [1] p34. Diagrams of Meat cuts (with the engraving on the recto and the verso blank) [1] p51 Plates of made dishes with blank versos. [1] xvii-Ixix Directions for Carving and Philosophy of Cooking. [1] Pp 1+2-795. [1] 1+798-836. [1] Marbled fep and paste-down. All pages and text on very fine India paper. Full original crimson red morocco binding with blind tooled lines to edges of boards. Fine crisp gilt lettering and tooling on spine. Deluxe edition with exquisite tooled silver cover and hallmarks. Fine gilt to edges of text block. A pristine and uniquely rare item.
- The first edition of Lees Dods's work appeared in 1881. This miniature edition is particularly charming with its silver cover displaying exquisite, embossed intricate tooling, denoting "Cookery" and showing a kettle hanging from a tripod over a fire. Louis Bondy in his book on the history of miniatures describes this (he had one with the same silver cover) as "the most extensive cookery book in miniature" (Louis Bondy, Miniature Books. p.139).

click on image to enlarge
Information

Modern category
ref number: 11044

Dolby   Richard     - The best edition.
THE COOK’S DICTIONARY, AND HOUSEKEEPER’S DIRECTORY:
A NEW FAMILY MANUAL OF COOKERY AND CONFECTIONARY, ON A PLAN OF READY REFERENCE NEVER HITHERTO ATTEMPTED. BY RICHARD DOLBY, LATE COOK AT THE THACHED HOUSE TAVERN, ST. JAMES’S STREET. NEW EDITION, CARFULLY REVISED; INCLUDING NUMEROUS NEW RECIEPTS, THE MOST APPROVED MODERN BILLS OF FARE, AND FASHIONABLE PLANS FOR LAYING OUT THE TABLE. LONDON: HENRY COLBURN AND RICHARD BENTLEY, NEW BURLINGTON STREET. [a small single line] 1833.
223 x 143 mm. 3rd Edition. 1fep. [1] Frontispiece. Title page. Half-title. [3] [1] 2p Advertisement to first and second editions. [1] 7p. Table layouts in Green. 4p. Bills of Fare. (1)2-552. 2p. Explanation. 7 p. Articles in Season. [1] 2p. Opinions of the press. 2feps. Frontispiece and title page slightly dusty. Text block slightly age browned. Half crimson calf with crimson tips and marbled paper. Spine with raised bands, gilt text and dentelles in the compartments.
- An interesting and alphabetically arranged presentation of early nineteenth century English domestic cuisine, compiled by chef Richard Dolby of the Thatched-House Tavern on St. James Street. At the time his book was a popular domestic reference. It contains several thousand entries and many recipes for cooking, baking, and brewing that had never before appeared in print. Featuring a glossary of cooking terms, and a number of alphabetical tables listing fish, crustaceans, fowl, fruit and vegetables when in season. First published in 1830 with a second edition appearing in 1832 and this last one printed in 1833 and also being the fullest and best edition. In researching the book, I came across a site online called ‘Grammerphobia’, described as Grammar, etymology, usage, and more, brought to you by Patricia T. O’Conner and Stewart Kellerman. It had an article entitled “Who put the Duck in Duck Sauce”. Following the logic of the question from Chinese recipes to Chinese American Cuisine to the classic French cooking, the question of the classic Duck Sauce Bigerade came about. It went on to explain; “One recipe for roast duckling appears under three names; Usually known as Duckling with Orange sauce or Duckling à l’Orange or Duckling à la Bigarade. Bigarade originally meant the orange itself, but in the 19th century it also came to mean a sauce made with bigarade oranges, served particularly with Roast Duck. Oxford’s first citation for the word used in this sense is from an 1833 edition of The Cook’s Dictionary, and House-Keeper’s Directory, by Richard Dolby. A recipe in the book for fillets of wild duck à l’orange advises; Arrange them in a dish, and serve with bigarade sauce under them. The sauce calls for the rind of a Seville orange. It also says that wild ducks should be fresh. If not fresh, on opening the beak they will smell disagreeable”. In researching Carrot Cake as well, I discovered the recipe in Richard Dolby’s book is an almost exact copy of the recipe ‘Gateaux de Carottes’ from ‘The Art of French Cookery’ written in 1827 by the famous French Chef A.B. Beauvillier’s. One wonders how many other recipes in Dolby’s book have been plagiarised. Further research is needed. --- Axford p.98. Bitting p.126. Oxford p. 164. Cagle p. 457.

click on image to enlarge
Information

Antiquarian category
ref number: 11240

Dubois.   Urbain & Emile Bernard    
La Cuisine Classique
VOLUME 1: LA CUISINE CLASSIQUE ETUDES PRATIQUES, RAISONNEES ET DEMONSTRATIVES D'ECOLE FRANCAISE URBAIN DUBOIS & EMILE BERNARD CHEFS DE CUISINE DE LL. MM. L'EMPEREUR ET L'EMPERATRICE D'ALLEMAGNE OUVERAGE ILLUSTRE DE 76 PLANCHES GRAVEES ET UN FRONTISPICE EMBRASSANT DANS SON CADRE TOUTS LES PRESCRIPTIONS THEORIQUES, D'APRES L'ORDRE ET LES PRINCIPES DE LA GRANDE CUISINE En cuisine, en peut briller selon sen aptitude, par le luxe, la variete, le gout parfait, les soins delicats; mais, parmi les qualite indispensables au practicion, nous mettons, en premier ligne, la science organisatrice et la connaissance approfondie de toutes les branches de l'art. TOME PREMIER DIXIEME EDITION PARIS E. DENTU, EDITEUR, PALAIS-ROYAL ET CHEZ TOUS LES PRINCIPAUX LIBRAIRES 1884 DROITS DE TRADUCTION ET REPRODUCTION RESERVES -- VOLUME 2: LA CUISINE CLASSIQUE ETUDES PRATIQUES, RAISONNEES ET DEMONSTRATIVES D'ECOLE FRANCAISE URBAIN DUBOIS & EMILE BERNARD CHEFS DE CUISINE DE LL. MM. L'EMPEREUR ET L'EMPERATRICE D'ALLEMAGNE OUVERAGE ILLUSTRE DE 76 PLANCHES GRAVEES ET UN FRONTISPICE EMBRASSANT DANS SON CADRE TOUTS LES PRESCRIPTIONS THEORIQUES, D'APRES L'ORDRE ET LES PRINCIPES DE LA GRANDE CUISINE En cuisine, en peut briller selon sen aptitude, par le luxe, la variete, le gout parfait, les soins delicats; mais, parmi les qualite indispensables au practicion, nous mettons, en premier ligne, la science organisatrice et la connaissance approfondie de toutes les branches de l'art. TOME SECOND DIXIEME EDITION PARIS E. DENTU, EDITEUR, PALAIS-ROYAL ET CHEZ TOUS LES PRINCIPAUX LIBRAIRES 1884 DROITS DE TRADUCTION ET REPRODUCTION RESERVES.
The 10th Edition; Large 4to. 307x250mm. VOLUME 1: Front paste-down and endpaper marbled. [1] 1fep. Half title. (1)Printers device. Engraved Frontispiece. [1] Title page. Verso with facsimile signature of Dubois. Half title for dedication. [1] Dedication a leurs Majestes de Prusse. [1] (1)x Preface to 1st edition. (1)xii Preface to 2nd edition. (1)xiv Preface to 8th edition. (1)xvi-xviii La Service a la Francaise. (1)xx-lxiv Menus. (1)2-421. [1]424-433 Table des Matieres. [1] 1p Table des Planches. [1] 1fep. Endpaper and back paste-down marbled. With 29 full page planches. Boards marbled with edges very slightly scuffed. Spine with black leather, raised bands and gilt lettering. Internally and externally very clean. VOLUME 2: Front paste-down and endpaper marbled. [1] 1fep. Half title. (1)Printers device. Title page. Verso with facsimile signature of Dubois. (1)2-526. [1]528-537 Table des Matieres. [1] 1p Table des Planches. [1] 1fep. Endpaper and back paste-down marbled. With 48 full page planches. (A total in both volumes of 77 planches). Boards marbled with edges very slightly scuffed. Spine with black leather, raised bands and gilt lettering. Internally and externally very clean. A handsome set of a magnificent cookery book. The fine engraved plates are incomparable.
- 'La Cuisine Classique' first published - 1856. Dubois' and Bernard's great classic, records a progressive step up from the style of French cookery based on the work of Marie Antonin Careme. These were simplifications and refinements (albeit still very complicated) of the early work of Carême. It was practised mainly in embassies, the grand houses of the titled and elite and also the royal palaces of Europe for much of the 19th and first half of the 20th century. The major developments were to replace service à la Française (serving all dishes at once) with service à la Russe (serving meals in courses but still on platters) and to develop a system of cookery which formalized the preparation of dishes with their sauces and garnishes. In its time, it was considered the pinnacle of haute cuisine, and it was a style distinct from cuisine bourgeoise (cuisine for families with cooks) the working-class cuisine of bistros and homes, and the cuisines of the the French provinces. Cuisine classique came under heavy criticism in 1972 from the food critics Henri Gault and Christian Milleau, for its rigidity, and penchant for elaborate, multi-layered preparations and heavily cooked foods, and an often whimsical and cryptic naming scheme for dishes. While restaurants serving cuisine classique are now generally considered stodgy anachronisms (if indeed there are any left) – they were supplanted by dining rooms serving nouvelle cuisine, where from the chef's point of view the biggest difference was serving the whole course on one plate. There has also been a revival of interest in provincial cooking (cuisine du terroir) and newer styles. La cuisine classique has had a decisive impact on cuisine as a whole. The cooking techniques of cuisine classique (but not the final assembly) still form the basis of most culinary educations, and the recipes of Escoffier's -'Le Guide Culinaire' and the combinations of the 'Le Repertoire de la Cuisine' are still used as a vital starting point in cooking versions of the French classics better suited to modern tastes. Those books and guides may not be consulted so much nowadays, but their lasting impact cannot be ignored, as every good French meal served today owes its creation, in large part to those times. It may be argued that there are no absolute original dishes, but rather, what we are served today is an amalgamation and progression of culinary techniques, advances in H&S and refridgeration, improved equipment and market availability since man hunted with spears. Our real debt is to those master cooks who imparted and maintained the highest standards possible and also left behind from their time, a written legacy of their knowledge and craft, that in turn influences and inspires the next generations. These two magnificent volumes from Dubois & Bernard cannot help but amaze; truly a different time.

click on image to enlarge
Information

Antiquarian category
ref number: 11030

Dubois.   Urbain     - An association copy; from the library of William Heptinstall
Artistic Cookery
ARTISTIC COOKERY. A PRACTICAL SYSTEM SUITED FOR THE USE OF THE NOBILITY AND GENTRY AND FOR PUBLIC ENTERTAINMENTS. WITH EIGHTY ENGRAVED PLATES: BY URBAIN DUBOIS CHEF DE CUISINE OF THEIR MAJESTIES THE KING AND QUEEN OF 'CUISINE-CLASSIQUE' AND 'CUISINE DE TOUS LES PAYS'. -- En ce siecle de vigueur et d'activite fecondes, il est evident, que le bien-etre et le comfort entrent pour une grande part dans les aspirations de l'humanite; car plus les peuples gagnet en intelligence, plus ils devienment gourmets! U.D. LONDON; LONGMANS, GREEN, AND CO. 1870. THE RIGHT OF TRANSLATION IS RESERVED.
FIRST ENGLISH EDITION. Large thick 4to. Paste-downs and end-papers in light yellow, front and back. With 'IW&FS' (International Wine and Food Society) headed bookplate of William Heptinstall, the Chef-Patron of the Fortinghall Hotel, Perthshire. Half-title. [2] 1pp Round engraved head portraits of Wilhelm and Augusta Von Preussen. 1pp Elaborate engraved title page - Artistic DUBOIS Cookery. [1] Title Page. Signature of Urbain Dubois on verso. 2pp Dedication. 3pp Preface. [1] xi-xiv Service of the Table. [1] 2pp Summary and Menu. [2] 1pp Service a' la Russe, engraved plate of a set Dinner Table. xvii- lv Bills of Fare. 1-231. 232-236 Index. 237-244+[1] Advertisements for Dubois's Books. [1] Original clean red cloth binding with original gilt lettering on spine. A very nice copy of the extremely scarce first edition in its original state, with a nice association.
- This volume is the English translation of Dubois' great French classic "La Cuisine Classique". Within the 244 pages are 80 fresh bright copper- engraved plates showing 337 examples of meat, fish and dessert arranged on exquisite serving dishes or stands. The presentation of the food is incredibly grand, ornamental and stylish, including classical, rococco, gothic and oriental and often with almost inedible centre pieces. The decorations place this work in the field of decorative art almost as much as cookery. Dubois spent much of his career as chef to Prince Orloff of Russia and Emperor Wilhelm of Prussia and greatly influenced the courts and great houses of Europe. William Heptinstall was an influential Hotelier, Caterer and Author in the 1950's. He wrote "Hors d'oeuvre & Cold Table" - first edition; 1959.

click on image to enlarge
Information

Antiquarian category
ref number: 11017

Dubois.   Urbain     - His rarest work.
Grand Livre des Patissiers et des Confiseurs
PAR URBAIN-DUBOIS AUTEUR DE LA CUISINE ARTISTIQUE, DE LA CUISINE DE TOUS LES PAYS, DE LE CUISINE CLASSIQUE OUVERAGE EN DEUX PARTIES RENFERMENT CENT TRENTE-HUIT PLANCHES GRAVES Premier partie: 38 Panches PARIS LIBRAIRE E.DENTU, GALERIE D'ORLEANS, PALAIS-ROYAL ET DANS TOUTES LES GRANDES LIBRAIRIES 1883 Droites de tradnction [sic] et de reproduction reserves.
FIRST EDITION. 1883. 2 Volumes in one. Very thick 4to. 310x240x70mm. Marbled front paste-down. 1st Volume: 1fep. Half title. [1] Title Page. Verso with Dubois's facsimile signature. (1)viii Preface dated 1882. (1)x-xxiv La Patisserie with a double page engraving of a Grand Buffet de Bal. 1-338. 4 Full page plates with each verso blank. (1)b-i Table Alphabetique. [1] With 38 Planches. 2nd Volume: (1)350-698. (1)700-701 Table Alphabetique. [1] 1fep. [1] Back endpaper and paste-down marbled. With 100 Planches. With wonderful conditioned dark blue pebbled cloth boards and dark blue 1/2 morocco spine with raised bands and blind tooling, and with gilt lettering. Internally very clean with very mild foxing on occasion. A very good copy of a very scarce book.
- Urbain Dubois, born 1818 at Trets, Provence, died in 1901. This is the one of the scarcest of Dubois' books. It is a monumental work with the same striking visual impact as two of Dubois' other works -- 'La Cuisine Classique' 1856, and 'La Cuisine Artistique' 1870. The 138 plates of highly elaborate centerpieces of the Patissier's craft, some with armature designs for the structures of the desserts, and also with recipes for each dish, amaze and delight the reader. Research of documentation reveals that these labour intensive and time consuming centerpieces also graced the tables of Versailles, as early as the 17th century. A two volume set was also published and sold in the same year - 1883. It has exactly the same content and page collation, the only difference being the separate title page for the 2nd volume. This very scarce two volume - single book, is a handsome, thick and heavy tome. It is by far the hardest of Dubois' books to find. It is much sought after and commands very high prices at auction. Bitting p131, 2 volumes. Vicaire p291, 2 volumes. BL has one copy of 1895. Not in Cagle.

click on image to enlarge
Information

Antiquarian category
ref number: 11074

Dubois.   Urbain    
The Household Cookery Book.
PRACTICAL AND ELEMENTARY METHODS BY URBAIN-DUBOIS AUTHOR OF THE 'ARTISTIC-COOKERY', AND THE 'COSMOPOLITAN-COOKERY'. La Parfaite ordonnance d'une maison, la bonne alimentation d'un menage,ont pour double resultat, d'entretenir la sante de la famille, et d'en resserrer les liens precieux. SECOND EDITION, ENLARGED. LONDON: LONGMANS, GREEN, & CO. 1873.
8vo. 220x165mm. 1fep. Half title. The verso - Advertisements. Engraved Title page. [1] Title page. Verso with facsimile signature of Urbain Dubois. (1)vi Preface and with full page engraving of a table service. [1] (1)viii-xiv Service of the table. (1)xvi-xxxiv Bills of fare. (1) xxxvi Stove and hot-closet. (1)xxxviii-xlv Translation of the articles. [1] 1p Errata. [1] (1)2-512. (1)514-532 Index. (1)534-544 Opinions of the English press. 1fep. Original dark blue cloth binding with gilt lettering on spine and a bright small gilt tooled game bird on the front board. Internally very clean with many fine engravings in-text. Overall a fine copy.
- This is one of the rarest Urbain Dubois books. It is not in Cagle, Driver, Attar, Bitting. Oxford only mentions the 1871 first edition in the Appendix. Besides the Marks collection sold at the Dominic Winter Auctions on 9th March 2006, there is not a copy in any of the major cookery book collections going back before Quigley Murphy's auction in New York on April 19th, 1926. This also appears to be a re-arranged English translation of Dubois' book - 'Ecole des Cuisiniers', with similar chapters and engravings.

click on image to enlarge
Information

Antiquarian category
ref number: 11084

Dubois.   Urbain     - An unusual and unique find.
Three Carved Wood Blocks for Plates in both 'Cuisine Artistique' and 'Grand Livre des Patissiers' --
Wood block 1. - Cuisine Artistique 1888. Measuring 6 1/2" x 3 1/2". Dessin 263, plate 45. Gateau Millefeuille sur Grand Socle. Wood blocks 2&3. - Grand Livre des Patissiers et des Confiseurs 1883. one measuring 1 1/2" x 3 1/4". Dessin 228, plate 63. Croustade en Pain et en Riz. # two, measuring 2 3/4" x 1". Dessin 22, plate 19. Petit Pates a la Financiere.
The 3/4" thick wood blocks are finely and precisely carved by W. Guldenstein. Brandeburg Str 55. Berlin. They have the printers details written on the the back of each one, with the planche design and plate designation. The blocks are black with printers ink, but all the very fine details of each carving still clearly visible. The wood block engravings match the book engravings precisely. They are preserved in a custom made clam shell box in half tan calf with tan cloth boards and calf corners. The spine has raised bands with gilt lines. One red label and one green one with gilt lettering. Excellent condition.
- Urbain Dubois had two main passions; cooking and writing. Early in his career he became chef to the Rothschilds, established in a kitchen already famous for its refined style since the time Antonin Careme worked there. The next appointment was at the Cafe Anglais, the famous French restaurant located at the corner of the Boulevard des Italiens and the Rue de Marivaux in Paris. It was there that Dubois served under the famous chef Adolphe Dugléré, and it was at that time the Café Anglais achieved its highest gastronomic reputation. Next he moved to the equally famous Cafe Tortini and the Restaurant Rocher de Cancale. Later he became chef to Prince Alexey Orlov, an ambassador for Nicholas I of Russia. In 1860 in Berlin he became chef to the Prince regent, William of Prussia, who would become king in the following year. He also served at the Court of Wilhelm 1, Emperor of Germany, where he met and had a very unusual working schedule with the chef Emile Bernard. The arrangement had them each being responsible for the cooking on alternate months. This suited Dubois well, it allowed him time for writing. The carved blocks were matched to the exact design on each plate on each relevant book edition . It is amazing, in this age of digital manipulation just how accurate this labor intensive but finely carved blocks are. The results of these engravings on each page are what makes Urbain Dubois' books so beautiful and sought after. They are a gastronomic record of the 'Bel Epoque' period at its grandest, ostentatious and most affluent. The grand 'pieces montees' some reaching 2-3 feet high, made from all the best ingredients of whole game birds, whole fish, meats, pastilliage amply garnished with fruits, chaudfroid, various aspics, topped with Foie Gras, Morels, hatelets of whole Truffles, Cocks combes etc, amaze with their intricacy and fantasy. These blocks give a little indication of the effort, pride and expertise chefs like Urbain Dubois deployed, to raise the 'Grand Buffets' of the time to a level rarely seen now, except in culinary competitions. A very rare item.

click on image to enlarge
Information

Antiquarian category
ref number: 10919

Dubois.   Urbain    
ECOLE DES CUISINIERES
METHODES ELEMENTAIRES ECONOMIQUES CUISINE, PATISSERIE, OFFICE CUISINE DES MALADES ET DES ENFENTS 1600 RECETTES, 500 DESSINS PAR URBAIN-DUBOIS AUTEUR DE LA - CUISINE CLASSIQUE- ET DE LA -CUISINE ARTISTIQUE - DU - GRAND LIVRE DES PATISSIERS ET DES CINFISUERS - DE LA - CUISINE D'AUJOURD'HUI - ET DE LA - PATISSIRIE D'AUJOURD'HUI - DE - CUISINE DE TOUS LES PAYS -. DIX-SEPTIEME EDITION (Printers device) PARIS ERNEST FLAMARRION, EDITEUR 26 RUE RACINE, 26 Tous droite reserves.
8vo. 213x164mm. 1fep.Half title. Engraved Frontispiece. Title page in red and black. Verso with acsimile signature of Dubois and a Table des Sujets. 2p Preface. (1)2 full page engravings of table settings; vi-xi & engraved plate, Service de la Table. Menus divers; engraved plate xv-xlix. 2p Advertisements. (1)liv-lxvi LaCuisine chez tous les Peuples.(1)lxx-cxxvi Ameublements et ustensiles. (1)cxxvii-cxxxii Aromates. (1)2-667. [1] (1)670-692 Table des Matieres. 1fep. Paper somewhat brittle and age browned but very clean. With many in-text fine engravings. With the original clean red cloth boards with blind tooling and black lettering. With a few small water spots on the front cover. Overall a very nice copy.
- Dubois spent much of his career as chef to Prince Orloff of Russia and Emperor Wilhelm of Prussia and greatly influenced the courts and great houses of Europe. All of his books are very nicely decorated with fine engravings. This one is no exception. A handsome copy.

click on image to enlarge
Information

Antiquarian category
ref number: 11083

E. S.   [Eliza Smith]     - a rare 2nd edition
The Compleat Housewife;
OR, Accomplished Gentlewoman's COMPANION: Being a COLLECTION of upwards of Five Hundred of the most approved RECEIPTS in (2 columns) COOKERY, CONFECTIONARY, PRESERVING, PICKLES, CAKES, CREAMS, JELLIES, MADE WINES, CORDIALS.With COPPER PLATES curiously engraved for the regular Disposition or Placing the various DISHES and COURSES. AND ALSO BILLS of FARE for every Month of the Yaer. To which is added, A Collection of near Two Hundred Family RECEIPTS of MEDICINES; viz. Drinks, Syrups, Salves, intements, and various other Things of sovereign and approved Efficacy in most Distempers, Pains, Aches, Wounds, Sores, etc never before made publick; fit either for private Families, or such publick-spirited Gentlewomen as would be beneficient to their poor Neighbours. By E------ S-----. The Second Edition. LONDON: Printed for J. PEMBERTON, AT THE Golden Buck, over-against St. Dunstan's Church in Fleet-street. M.DCC.XXV11.
8vo. 1fep. Title page with double line border. p10 Preface. I-XV Index. [2] 2-318. p2 Advertisements. 6 Copper plate illustrations of table settings and dishes. 1fep. Full contemporary dark brown calf with two-tone boards and original blind tooling. The spine sometime relaid with brown label and gilt lettering. The whole shows its age but has a nice patina. Internally very clean. A wonderful copy of an early edition.
- This 2nd edition printed 1727 in the same year as the 1st edition. The first had 326 pages. Maclean states erroneously that Smith's full name only appears after the 1st edition. The initials on this 2nd edition refutes that. Maclean also records 18 editions printed up to 1773. Along with Hannah Glasse and Elizabeth Raffald, Eliza Smith is one of the best known 18th century cookery writers, and it was her work which in 1742 became the first cookbook to be published in America. The 5th edition was reprinted in 1742 by William Parks as the 1st American edition. Unlike Raffald and Glasse, little is known about Smith. In her preface she informs us she has for thirty years and upwards been constantly employed in fashionable and noble Families. Maclean notes that Lord Montague of Beaulieu has stated "When I was first shown 'The Compleat Housewife' I was fascinated to find that several of the recipes contained were identical to those in manuscript form in my books. Although it is not known which of the great houses Mrs E. Smith worked, it is more than probable that some dishes were originally created in one of my ancestor's kitchens."

click on image to enlarge
Information

Antiquarian category
ref number: 10983