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Pellaprat. Henri-Paul - An interesting book of its time.
Modern Culinary Art.
THE BEST FRENCH AND FOREIGN COOKERY * COOKERY - PASTRY - SIMPLE CONFECTIONARY *** ENTREMETS - ICES - JAMS **** HOME PRESERVES - DRINKS - ETC. Reputed dishes of foreign cookery - Service of table - Decoration with flowers - Service of wines - Choice and knowledge of foods. Cutting of meats - Dinners * 50 MENUS OF DINNERS, BIRTHDAY, FEASTS, WEDDINGS, ETC. MENUS FOR DIFFERENT DIETS - CURES OF FRUITS * WORK CONTAINING MORE THAN 700 PAGES, 530 OF TEXT, 3,500 recipes clearly stated and necessary explanations 207 illustrated and coloured pages of 480 different dishes 48 pages illustrated in black. by Henri-Paul Pellaprat. Headmaster of the Culinary schools of Officier de L'Instruction Publique et du Merite Agricole Laureat hors concours of the culinary exhibitions. Head editor of corporative works in Paris. Author of several professional books. DEDICATED BY (3 facsimile signatures) E. Herbodeau Chef de cuisine Carlton Hotel, London. (unreadable signature) Chairman of the Cooks Association in Paris. (unreadable signature) Culinary Author. (one long horizontal line) COMPTOIR FRANCAIS DU LIVRE 115, Rue du Foubourg-poissonniere, PARIS [IX]
FIRST ENGLISH EDITION 1937. 4to. 268 x 198 x 60mm. 2feps. Half-title. Verso - Work Plan. Title page. Verso - Exhibitions entered. 5-8 Letters of congratulation. p9 Introduction. [1] 11-719. [1] 721-745(1) Index. 2feps. Half red morocco and marbled boards with large red morocco tips. Spine with raised bands, elaborate gilt tooling and lettering. Excellent condition.
- This book has to be included in a collection of cookery books representative of the progress of cookery thro' the ages. The period between the great wars was an interesting one. Wikipedia informs: "Despite the relatively short period of time, the period represented an era of significant changes worldwide. Petroleum-based energy production and associated mechanisation expanded dramatically leading to the Roaring Twenties, a period of economic prosperity and growth for the middle class in North America, Europe, Asia and many other parts of the world. Automobiles, electric lighting, radio broadcasts and more became common among populations in the developed world. The indulgences of the era subsequently were followed by the Great Depression, an unprecedented worldwide economic downturn that severely damaged many of the world's largest economies". In the UK, between the Armistice of 11th November 1918 and the resumption of pan-European hostilities with Nazi Germany’s genocidal expansionism, the British economy struggled and unemployment was rife. The nation embraced new attitudes, such as welcoming the BBC to the airwaves but also witnessing civil war in Ireland. But the progress was anchored to an ailing economy. Some London restaurants and hotels flourished. Notably; the famous Rosa Lewis at the Cavendish Hotel and her mentor Escoffier at the Carlton Hotel, who retired on 1919. To be succeeded very ably by Eugene Hebodeau. Claridges, the Savoy and the Ritz Hotels were keeping and improving their reputations. Other notable eateries were Kettners in Soho, Rules in Maiden Lane, the great fish restaurant Masion Prunier at St James and a few others that also flourished. Food supplies and fresh produce were poor and dominated by cost and non-availability. It was not until Elizabeth David's books of the 1950's, with their beguiling prose that British people started to wake up to a better diet. To now view Pellaprat's thick book first published in 1937, is to see past the title 'Modern Culinary Art', and understand the illusion. One can see why elaborate decoration of dishes is necessary. This was not fraud but serious, very hard-working Chefs try to lift the gloom and present some fantasy. In these days of super abundant produce, spices and rare exotic foods from everywhere, backed up by televised food and cookery shows and supported by glossy printed productions, one needs to read the title page of Pellaprat's book and see its ambitious aims. Then it can be understood as a noble effort.

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Modern category

ref number: 11329

Pennell. Elizabeth Robins - A limited edition of 500 & a signed letter.
My Cookery Books
by Elizabeth Robins Pennell. The verso states 'This 1983 edition limited to 500 copies. this is number 54.'
174 x 248mm. Front and back paste-downs and endpapers, in bottle green paper. 1fep with a tipped in note hand-written by Pennell on the verso. Title page. 2p Forward by Mike McKirdy of ‘CooksBooks’. [1] 15p Index of Authors and Titles. [1] Facsimile of original Title page. [1] (1)vi-x Introduction. (1)xii Illustrations. Half Title. [1] My Cookery Books 2-171. [1]. Original quarter bound green cloth with marbled boards. Paper printed label on spine. The tipped in hand-written postcard by Pennell with her messy writing style reads – “I must send at least a good to say “Thank You” for I think it so good of you to remember the Oatcake sounds very good, but I am not sure if the ----- ------ will ---- to it. However, we shall see! E R Pennell 25.2.17. A scarce item in excellent condition.
- Elizabeth Robins Pennell, born February 21, 1855 was an American author. She was the wife of American artist, illustrator and fellow author, Joseph Pennell, whom she married in June 1884. He provided the illustrations for many of her books. They rebuked the staid Victorian sensibilities of their times. After an eyebrow-raising marriage in 1884, offending both his Quaker family and her Catholic family, they raised more eyebrows by tri-cycling through France, the Alps, and Italy. Elizabeth sat in the sidecar-like seat, Joseph perched on the high seat. Pennell would go on to author over twenty-five books, some of which are now in print again. She also wrote articles for The Atlantic Monthly and newspapers, including a food column—“The Wares of Autolycus”—for London’s The Pall Mall Gazette. Nothing in her background suggested that Elizabeth Pennell would become one of the world’s best-known cookbook collectors. She collected rare cookbooks for more than 27 years and wrote this intriguing bibliographical essay about them, which was first published in 1903. Her other famous Culinary work is the ‘The Feasts of Autolycus: the Diary of a Greedy Woman’ - first edition 1898. The Pennells frequented cafés in France and Italy, with their many artist friends. The European café culture, contributed enormously to her culinary education, preparing her for writing her food columns. Because she couldn’t wield a saucepan with ease when she started writing her food column, one of the Pennells’ friends, publisher William E. Henley, saved her by giving her a copy of Alexander Dumas’s Dictionnaire de la Cuisine. With the acquisition of Dumas’s book, Pennell marveled, “It was with something of a shock that I woke one morning and found myself a collector of cookery books.” And when she passed up a new dress for a rare first edition of “good old Hannah Glasse,” she knew she was a serious collector At one point, Pennell owned over 1,000 rare cookbooks. Her glee over the range of her collection comes out in this book where she writes – ‘If it be a mistake to collect, at least I have collected so well that I have yet to find the collection of cookery books that can equal mine. It may be put to shame when I consult M. Georges Vicaire’s Bibliographie Gastronomique (1890), with its twenty-five hundred entries, especially as M. Vicaire’s knowledge of the English books on the subjects is incomplete, and his ignorance of the American exhaustive, - and he has never heard of Miss Leslie, poor man’. Pennell also owned a copy, published in 1498, of De Re Culinaria, by the third century Roman gastronome who called himself Apicius. It is thought to have been the first cookbook in the Western world. The great collector is being re-found and appreciated due to the re-publishing of some of her work. She died in New York City in February of 1936. Below is a photograph portrait from the Victoria & Albert Museum of Elizabeth Robins Pennell, taken crica 1890, by Frederick Hollyer (1837-1933)

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Modern category

ref number: 11094

Piedmontese. Alessio [Girolamo Ruscello] - A medieval classic.
The Secrets of Alexis:
CONTAINING MANY EXCELLENT REMEDIES AGAINST DIVERS DISEASES, wounds, and other Accidents. With the maner to make Distillations, Parfumes, Confritures, Dying, Colours, Fusions, and Meltings. A worke well approved, very necessarie for every man. Newly corrected and amended, and also somewhat more enlarged in certaine places, which wanted in the former Editions. Lonodn, Printed by William Stansby for Richard Meighen and Thomas Iones, and are to be sold at their shop with-out Temple-barre under S. Clements Church. 1615.
4to. 180x145mm. 3feps (with 2 19th-cent. ink inscriptions on recto, one being from J.Osbourn Francis) Title page. [1] 6pp The Epistle to Francis, Lord Russel, Earle of Bedford. 4pp To the Reader. Unusual pagination; recto with number, verso unnumbered -- (1) 2-348 (698 pages) Lacking 259-290 including title to the fourth part. 28pp The Table. 3feps. Some mild age browning throughout, with the title and last pages a little darker. Printed mainly in black letter. Some pencil markings in the margins, Five early English MS marginalia discussing recipes. Bound in 19th-cent. marled boards with the page edges marbled to match. Sympathetically rebacked in dark brown smooth calf with gilt lines and red morocco gilt label. Overall a very good copy of an early book.
- Alessio Piemontese, also known under his latinized name of Alexius Pedemontanus, was the pseudonym of Girolamo Ruscelli, a 16th century Italian physician, alchemist, humanist and cartographer, who was born in Viterbo around 1504 and died in Venice, 1566, and the author of this immensely popular book, 'The Secrets of Master Alexis of Piedmont'. This work is in five parts, parts 2-3 have separate dated title pages (and the fourth when present); the fifth part has a caption title; foliation and register are continuous. The title pages to the second, third and fourth parts bear the imprint "Printed at London by W. Stansby, anno Dom. 1614." The first three parts were first published separately in an English translation, beginning in 1559 and the four parts were first published together in English in 1595. Our edition contains an additional fifth part attributed in the title to "Mayster Alexis of Piemont" but not found in the original Italian editions nor the English edition of 1595 It continued to be published in more than a hundred editions and was still being reprinted in the 1790s. As well as English, the work was translated into Latin, German, Spanish, French, and Polish. It unleashed a torrent of 'books of secrets' that continued to be published down through the eighteenth century. Alessio was the prototypical professor of secrets. His description of his hunt for secrets in the preface to the 'Secreti' helped to give rise to a legend of the wandering empiric who dedicated his life to the search for natural and technological secrets. The book contributed to the emergence of the concept of science as a hunt for the secrets of nature, which pervaded experimental science during the period of the Scientific Revolution. In a later work, Ruscelli reported that the Secreti contained the experimental results of an ‘Academy of Secrets’ that he and a group of humanists and noblemen founded in Naples in the 1540s. Ruscelli’s academy is the first recorded example of an experimental scientific society. First published in Venice in 1555 as the famous title 'De secreti del Reverendo Donno Alessio Piedmontese' , it helped to shape Giambattista Della Porta's famous 'Magia Naturalis' of 1558 and Isabella Crtese's 'Secreti' of 1564. -- Duveen, Bibliotheca Alchemica et Chemica, pages 15-17; Krivatsy, 17th Century Books in the National Library of Medicine, page 21, No. 209; Wellcome Library, Volume I, page 9, No. 188.

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Antiquarian category

ref number: 11085

PISANELLI. BALDASSARE - Medieval advice on Cookery & Gastronomy.
TRATTORA DELLA NATURA
DE' CIBI, B DEL BERE - DI - BALDASSARE PISANELLI - Medico Bolognese - Nel quale non solomente tutti le vitu, e vizj de quelli minutamente si palesano; mo anche i rimedj per correeggere i loro difetti copiofamente s'insegnano, tan-to nell' apparecchiarli per l'ufo, quan-to nell' ordinaire il modo di riceverrli, Distinto in un vigo, e bellissimo par-tirmento tutto pieno delle dottrine de'piu celbri Medici, e Fi-losofi, con molte belle istorie natulari. - EDIZIONE SECONDA, - Dilgentemente Corretta. (a small printer's device) - IN NAPOLI ][ M.DCC.LXXXII - Nella Imprenta Severinia. Colle faculte Supreme.
1782. 4to. 153 x 90 mm. 1fep. Title page strengthened with some ink doodle on the top left corner, not affecting text. [1] 111-V111 Indice. (1)2-272. (The last page mis-numbered as p246. It should be p274, but text is correct, and another page 246 is correctly in place). 1fep. Text lightly age browned. Old vellum binding. Re-backed, with title in black ink script on spine. Faded red edges. A good copy. Text in cursive and roman type, within typographical border.
- Baldassare Pisanelli, a Bolognese doctor who practised medicine in Bologna in the 16th century. He authored a treatise on the plague and another on scorpions as well, but became celebrated through the erudition shown in this fine work of 'Trattato', dealing with the nature of comestibles. One point of reasoning, among many others, was that because birds fly, this capacity rendered them light and, consequently, easily digestible and well suited for those with delicate digestive tracks. Interestingly the sixteenth century quail was counted among the “animali volatili", that is recommended for noble consumption by Pisanelli; like other types of fowl, including capon, blackbirds, dove, pheasant, partridge, and the meat of virgin chicken (those having never laid an egg) which came to be esteemed as a noble food. Also noteworthy are the observations inspired by a hierarchical view of society; Tripe is a type of food for hard working people, young Partridges have a damaging effect only on rustic people. Pork harms sensitive and lazy people, but is suitable for people who suffer from fatigue a lot; the best way to eat it is roasted with spices. Porchette (a boned, stuffed and roasted suckling pig) usually eaten with great curiosity, should be avoided because harmful, but if the pig is of considerable age it will be a great source of nourishment. Hams and Salamis stimulate appetite but should be eaten in moderation. Medieval beliefs aside, this very interesting work on cookery and gastronomy where the author describes the qualities and uses also of fruits, vegetables (such as mushrooms, artichokes, truffles, fennel, cucumbers), fish, cheese, and more, and also gives information about the conditions under which such food and drinks should be used. The last section is devoted exclusively to wine, describing both various types of wine and the appropriate uses for each of them. The first edition published in Rome in 1583. Further editions published at Venezia and Bergamo: 1584, 1587, 1659, appear to be reprints of the first of 1583. This stated second edition of 1782 is very uncommon. Westbury p. 173; Vicarie 682; Simon 1171; Oberlè n. 70 (1st edn.); B.IN.G. 1498.

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Antiquarian category

ref number: 11336

Plat - Kt. Sir Hugh - A rare edition with both parts presnt.
A Closet for Ladies and Gentlewomen
OR The Art of Preserving, Conserving, and Candying. With the Manner how to make divers kinds of Sirups, and all kind of banqueting stuffes.Also divers soveraigne Medi-cines and Salves for Sunday Diseases. LONDON. Printed by John Haviland. 1635. Bound with -- DELIGHTS FOR LADIES, TO ADORNE THEIR Persons, Tables, Closets, and Distillatories WITH Beauties, Banquets, Perfumes, And Waters. reade, practise, and censure. LONDON, Printed by R.Y. and are to be sold by James Boler. 1635.
12mo. Pp. Title Page with latticed border. All pages unnumbered. Fully bound in modern dark brown calf with 17th century style blind tooling on boards and spine. -- THE 2ND PART; Pp. Title page. 4 pp Epistle, a poem signed by H. Plat. 13 pp of 'The Table' all without borders. This second work is divided into four parts; The first of which is 'The Art of Preserving, Conserving, Candying etc'. Next 'Secrets in Distillation'. Next 'Cookery and Huswifery'. Finally 'Sweet Powders, Oyntments, Beauties etc'. All pages unnumbered. All text pages of both parts surrounded by intricate latticed borders. A very nice clean copy with minimal aging. The title page slightly dusty. A rare item especially in this fine condition..
- Elizabethan and Jacobean London was the home of Sir Hugh Plat (1552-1611), a gentleman of varied interests. As a Londoner trying to make his way in the world, and very much a man of his time and place, he was known as an author, alchemist, speculator and inventor whose career touched on the fields of alchemy, general scientific curiosity, cookery and sugar work, cosmetics, gardening and agriculture, food manufacture, victualling, supplies and marketing. Unlike many of his colleagues and correspondents, much of his manuscript material, in the form of notebooks and papers, has survived. Not much, however, is known of his personal life and among his manuscripts there are few letters, diaries or other private materials. Plat had such a wide range of interests that modern scholars have tended to concentrate on that aspect of his work that most affects their own research. Most recently he has fallen amongst historians of science and while they have carefully examined his written and published works they have, in some cases, interpreted almost all that he wrote as a quest for scientific knowledge, in the same way that the gardening writers thought him primarily a gardener or the cookery writers treated his cookery book as his most important work. Our interest here is definitely the latter. This edition of 1635 not in Cagle, Oxford, Bitting, Vicaire or Hazlitt. Most have the 1636 edition. The BL also lacks the 1635 edition, but the STC of Pollard & Redgrave cites the 1635 edition of both parts. Bent Juel- Jensen writing about the second part only in ‘Some Uncollected Authors XIX, The Book Collector” states -- “The reader is left in no sort of doubt about what went on in the Elizabethan kitchen, and few could put the book down without some regret for the passing of those most leisurely days. ... It is not surprising that some of these have survived in single copies only, and some have probably disappeared altogether ... Most surviving copies are pretty grubby and often incomplete.” A 1615 copy of 'DELIGHTS FOR LADIES' only, was offered at the 59th New York Book Fair for $9750.oo. This copy however is in unusually good condition and with the both parts present.

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Antiquarian category

ref number: 10914

Plat - Kt. Sir Hugh A very scrace book.
THE JEVVEL HOUSE.
OF Art and Nature: Containing Divers Rare and Profitable Inven-tions, together with sundry new Experiments in the Art of Husbandry. WITH Divers Chymical Conclusions concerning the Art of Distillation, and the rare practices and uses thereof. Faithfully and faniliarly set down, according to the Authors own Experience. (a single top line) By Sir Hugh Plat of Lincolns-Inne, Knight. (a single bottom line) Whereunto is added, A rare and excellent Discours of Minerals, Stones, Gems and Rosins: with the vertues and use thereof, By D. B. Gent. (a single line) LONDON: Printed By Elizabeth Alsop. and are to be sold at her house in Grubstreet, near the Upper Pump. 1653. All enclosed within thick ornate border.
Small quatro. 194 x 153 x 24mm. 3 feps with the small stamp of the Assay Office Library Birmingham. The Title page. 2p A dedication to the Honourable, Boulstroad Whitlock. 4p of The Table. 1-232. 3fep. Some illustrations in text. Title page aged with repairs, with repairs on the verso not effecting text. The next 3 leaves aged. Overall lightly age-browned but clear. Some good repairs has brought the book back to a desirable copy. Bound in quarter brown calf with a darker spine. With raised bands and gilt writing in 3 compartments. The boards covered in strong brown cloth with the tips in calf. Revised edition, expanded from its first appearance in 1594 under the same title, the second overall.
- Hugh Plat was born in the spring of 1552, and baptised at St. James's, Garlickhythe, on 3 May 1552. He was the third son and eldest surviving of Richard Plat or Platt (1528-1600), a London brewer who ran the Old Swan brewery in James Street, London. His father owned property in St Pancras, London, bequeathing much of it to the foundation and endowment of a free school and six alms-houses at Aldenham, Hertfordshire. He was buried on 28 November 1600. Hugh's mother, Alice, was daughter of John Birtles, of Birtles, Cheshire. Plat matriculated at St John's College, Cambridge, on 12 November 1568 and he graduated with a Bachelor of Arts in 1572. Soon afterwards he became a member of Lincoln's Inn. He resided from 1594 at Bishop's Hall, Bethnal Green, later moving to the neighbouring Kirby's Castle. Both at Bethnal Green and in St Martin's Lane. he maintained gardens, where he conducted horticultural and agricultural experiments. For research, he often visited Sir Thomas Heneage's estate at Copt Hall, Essex, and other large properties. He learned metallurgy from blacksmiths, and worked with gardeners and farmers to gather information on horticulture and agriculture and foodstuffs. In consideration of his services as inventor, Plat was knighted by James I at Greenwich on 22 May 1605. In 1594 there appeared the first edition of 'The Jewell House of Art and Nature, dedicated to Robert Devereux, 2nd Earl of Essex. The volume consists of five tracts with separate title-pages, 1. Divers new Experiments. 2. 'Diverse new Sorts of Soyle not yet brought into any Publique Use. 3. 'Chimical Conclusions concerning the Art of Distillation. 4. 'Of Moulding, Casting Metals. 5.'An offer of certain New Inventions which the Author proposes to Disclose upon reasonable Considerations. This second revised and enlarged edition appeared in 1613, dedicated to Bulstrode Whitelocke, and prepared by 'D. B.' (i.e. Arnold de Boate), who added a sixth tract 'A Discourse on Minerals, Stones, Gums, and Rosins. The Royal Collection Trust has a 1653 copy acquired by Queen Victoria sometime before 1860. The way this text has been printed and published matches Plat's eclectic curiosity and research. Some of the solutions to problems astonish: we are informed on P 19, Turn 5 spits at once with one hand. Then on P 28, How to hold a hot iron bar in your hands without burning. On the next page 29, Sweet cakes made without sugar. Further on P 71, How to keep Oysters good 10-12 days. (without refrigeration. Did this solution create food poisoning in the ignorant.?) Then the same kind of query on P 72, How to keep Lobsters crayfish etc good for some days. Then the fantastical; on P 88, A wagon with illustration. To be drawn by men instead of horses. - Intended to appeal to an audience as diverse as its contents, the book contains advice useful to travellers, farmers, housewives, soldiers, cooks, merchants, apothecaries, builders, distillers, and brewers, or indeed anyone who had “either wit, or will, to apply them.” An interesting book that (ODNB) elevates to Platt's most significant work. It shows to a great extent the need for people to constantly improve their knowledge and circumstance. Making the leap from Plat's time to the present, one wonders if human's will ever find their true comfort-zone, or are we tied to a quest to always follow Plat's example of on-going restless research. ESTC R10675; Goldsmiths' 1294; Kress 889; Wing P2391.

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Antiquarian category

ref number: 11259

Plumtree. Annabella - Very scarce in any edition.
DOMESTIC MANAGEMENT; OR, THE HEALTHFUL COOKERY-BOOK.
TO WHICH IS PREFIXED A TREATISE ON DIET, AS THE SUREST MEANS TO PRESERVE HEALTH, LONG LIFE, &C. WITH MANY VALUABLE OBSERVATIONS ON THE NUTRITIOUS AND BENIFICIAL., AS WELL AS THE AS THE WELL AS THE INJURIOUS EFFECTS OF VARIOUS KINDS OF FOOD; ALSO REMARKS ON THE WHOLESOME AND PERNICIOUS MODES OF COOKERY, INTENDED AS AN ANTIDOTE TO MODERN ERRORS THEREIN. To which is added, A METHOS OF TREATING SUCH TRIFLING MEDICAL CASES AS PROPERLY COME WITHIN THE SPHERE OF DONESTIC MANAGEMENT. BY A LADY. SECOND EDITION, CORRECTED AND ENLARGED. (short thin-thick rule) LONDON: PRINTED FOR B. CROSBY STATIONERS COURT, PATERNOSTER-ROW. AND SOLD BY EVERY BOOKSELLER IN THE UNITED KINGDOM. Prica 5s. boards. (short thin-thick rule) 1810. J.G. Bernard, Printer, Skinner-street, London.
FIRST EDITION. 181 x 113mm. 1 new fep. The original green paper cover bound in. [1] 1 original fep. Title page. [1] 1 page Advertisement. [1] (1)vi-xxiv Introduction & Observations on cooking utensils. (1)2-355. [1] 22 pages Index. 2 pages Advertisements. 1 original fep. [1] The original back cover bound in. 1 new fep. Half modern dark calf with marbled boards. Raised bands with gilt lines & two labels with gilt lettering. Uniformly and lightly age-browned throughout. The front fep with extensive but light foxing. All original pages untrimmed. A nice copy of the very scarce first edition with the original covers bound in.
- Annabella Plumtree was the daughter of Robert Plumptre (1723–1788) who was an English churchman and academic and President of Queens' College, Cambridge from 1760. Annabella had a sister; the author Anne Plumptre and a brother; the dramatist James Plumptre. Annabella’s book is a treatise on diet with many paragraphs called ‘Observations’ after recipes. These observations give healthful hints and advice, particularly for children. A thoughtful and unusual cookery book. Cagle has the second edition of 1813. Axford, Bitting, Oxfrod and Vicaire all record the first edition. Apparently an 1813 issue exits, but un-recorded in the bibliographies. Cagle informs that Watt attributes this work to Annabella Plumtre. Oxford mis-cites Watts and gives the author’s name as Arabella, a mistake that Bitting repeats. The NUC has a cross reference from Bell Plumtre to Annabella Plumtre.

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Antiquarian category

ref number: 11211

Plumtree. Annabella Very scarce with facsimile pages.
DOMESTIC MANAGEMENT; OR, THE HEALTHFUL COOKERY-BOOK.
TO WHICH IS PREFIXED A TREATISE ON DIET, AS THE SUREST MEANS TO PRESERVE HEALTH, LONG LIFE, &C. WITH MANY VALUABLE OBSERVATIONS ON THE NUTRITIOUS AND BENIFICIAL., AS WELL AS THE AS THE WELL AS THE INJURIOUS EFFECTS OF VARIOUS KINDS OF FOOD; ALSO REMARKS ON THE WHOLESOME AND PERNICIOUS MODES OF COOKERY, INTENDED AS AN ANTIDOTE TO MODERN ERRORS THEREIN. To which is added, A METHOS OF TREATING SUCH TRIFLING MEDICAL CASES AS PROPERLY COME WITHIN THE SPHERE OF DONESTIC MANAGEMENT. BY A LADY. SECOND EDITION, CORRECTED AND ENLARGED. (short thin-thick rule) LONDON: PRINTED FOR B. CROSBY STATIONERS COURT, PATERNOSTER-ROW. AND SOLD BY EVERY BOOKSELLER IN THE UNITED KINGDOM. Prica 5s. boards. (short thin-thick rule) 1810. J.G. Bernard, Printer, Skinner-street, London.
FIRST EDITION. 181 x 113mm. 1 new fep. & 1 original fep with ink inscriptions. Title page in fine facsimile. (image #2 below) [1] 1p Advertisement. [1] (1)vi-xxiv Introduction & Observations on cooking utensils & Diet. (1)2-355. [1] 22 pages Index - the last six leaves in fine facsimile. 2 pages Advertisements in facsimile. 1fep. [1]. Quarter modern dark calf with marbled boards with calf tips to boards. Raised bands with gilt lines & one red labels with gilt lettering. A nice copy of the very scarce first edition.
- Annabella Plumtree was the daughter of Robert Plumptree (1723–1788) who was an English churchman and academic and President of Queens' College, Cambridge from 1760. Annabella had a sister; the author Anne Plumptree and a brother; the dramatist James Plumptree. Annabella’s book is a treatise on diet with many paragraphs called ‘Observations’ after recipes. These observations give healthful hints and advice, particularly for children. A thoughtful and unusual cookery book. Even with the fine facsimiles pages this is a very scarce book. Cagle has the second edition of 1813. Axford, Bitting, Oxfrod and Vicaire all record the first edition. There is some dispute about the spelling of Plumtree's name. The NUC cite it as 'Plumtre'.

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