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Davidson. Alan (Editor) Very rare set signed by Alan Davidson & Elizabeth David.
Petits Propos Culinaires.
Journals 1 - 9. And Alan Davidson's 47 page Funeral booklet of essays and recipes.
Approx, 9 x 188 x 134 mm. All booklets as new. Also has the supplement to # 3. Housed in a red cloth covered slipcase with two black labels with gilt text and tooling. Also a fine mint copy of Alan Davidson's Funeral Cookbook. Consisting of 47 pages, and handed out to attendees at his Memorial Service, Chelsea Old Church, London, 19th February, 2004.
- Petits Propos Culinaires [PPC] was launched February 1979. It was described by the editor Alan Davidson [AD] as a semi-academic triannual periodical dealing with all things gastronomic. The initial partners with Elizabeth David [ED] and AD. were eight others. These nine booklets have the signatures of AD and ED. The first issued booklet is a limited edition of 100, of which this one is # 24. As well as being signed by AD. there is also an inscription "For the McKirdys with many thanks for their highly effective sales promotion". Mike and Tessa McKirdy were dealers of books on cookery and gastronomy. They also published much appreciated and anticipated regular catalogues. From AD's inscription we can see that the McKirdys had promoted the PPC publications. These nine booklets have originally come from the McKirdy's collection. Booklets 2, 4, 5, 6, 8 & 9 have signed complimentary slips by AD. inserted for Mike and Tessa. From one of the slips we see the McKirdys had a regular package of twenty of each of the published booklets to sell in their catalogue. Booklet 3 is signed by Elizabeth David [ED] on page nine over an essay titled 'The Harvest of Cold Months'. This was a preview of ED's large book of the same name first published 1994. Booklets 2, 4, 5, 6, 7, 8 and 9 are also signed by ED. This set is very unique as I have another set of PPCs (see item # 11088 on this site) and none of them are signed by ED. but are all signed by AD. PPC is a wonderful source of information, essays, notes and bibliographical details by many famous expert contributors, on all the ages of cookery, gastronomy and the authors. Also included is a copy of AD's Funeral Cookbook. A booklet of essays and recipes composed by Davidson as a memento to be handed out to those attending his Memorial Service, Chelsea Old Church, London, 19th February, 2004. The cover depicts the design of the label for the marmalade Alan made every year from his family’s recipe. There is one illustration by Glen Baxter. Davidson came across the idea of the funeral cookbook custom in Thailand, where a person composes a small cookbook before her or his death so that it can be distributed to mourners attending the funeral. Davidson's version starts with a short essay on this subject, followed by recipes for marmalade, Greek chicken and fish, epicure's kidneys, fricased skate, Con's mince, toad in the hole, waterzooi, meat loaf, smothered cabbage, aubergine gratin, fried zucchini, Tabitha Tickletooth's bread and butter pudding, apple crumble tart, trifle, fluffy tapioca pudding, Susan's grape dessert (all these collected from a variety of sources). From a personal point of interest, this very unique set had a immediate impact on me when I found it, not only because of Elizabeth David and Alan Davidson, both of whom I greatly admired, but that of Mike McKirdy whom I considered a friend and now sadly has passed on as well. A treasured item.

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Modern category

ref number: 11282

David. Elizabeth - With a 2-page recipe typed and written by ED.
THE HARVEST OF THE COLD MONTHS.
The Social History of Ice and Ices. ELIZABETH DAVID. Edited by Jill Norman (A small publisher's device of a mermaid) MICHAEL JOSEPH. LONDON.
FIRST EDITION 1994. 240 X 165 X 35 mm. 1fep. Half-title. [1] Title Page. Verso Publisher's details. v - vi Contents. vii - vii Editor's Preface. ix - x Acknowledgements. xi - xvii Introduction. [1] 1 - 401. 402 - 403 Index. [1] 1fep. ENCLOSED: A two-page typed letter on thin paper with a large added note at the end hand-written by ED. Also enclosed is a single hand-written letter to me from Jill Norman the editor of the book and executor of ED's estate and papers. The letter confirming the recipe as ED's. Also enclosed is a folded card with a photograph of ED's grave-stone in the grounds of St. Peter's Church, Folkington, Sussex. Hard bound in dark blue cloth with silver text to spine with a fine dust-wrapper. Condition as new.
- Elizabeth David CBE, was a phenomenal writer of cookery books and able with her prose to evoke the very smells of the countries and their cuisine's. This gift inspired legions of admirers and cooks. Her books should have been called 'Great culinary travelogues with recipes'. This book about the winter months is a dense academic cum research work that still retains the interest and is also a very enjoyable read. Jill Norman has done a fantastic job to bring her friend's writing to print two years after her demise in 1992.

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Modern category

ref number: 11283

KIRKLAND. JOHN - A fantastic and monumental 4 volume set.
THE MODERN BAKER CONFECTIONER AND CATERER.
by JOHN KIRKLAND Lecturer and Teacher of Bread-making. With Contributions from Specialists & Trade Experts. NEW AND REVISED EDITION VOLUMES 1 - 1V. THE GRESHAM PUBLISHING COMPANY LTD. 66 CHANDOS STREET. COVENT GARDEN, LONDON. 1927.
Tall 8vo. 254 x 184 mm. VOL1. 1fep. Half-title. [1] Colour frontis of cake designs. Title page with tissue guard. [1] (1)vi Preface to new ed. vii - xiv Contents. xv - xvi List of Plates. 1-246. 2fep. VOL11. 1fep. Half-title. [1] Colour frontis of cake designs. Title page with tissue guard. [1] (1)v - xiv Contents. xv - xvi List of Plates. 1-278. 2fep. VOL111. 1fep. Half-title. [1] Colour frontis of cake designs. Title page with tissue guard. [1] (1)v - xiv Contents. xii - xiv List of Plates. 1-269. [1] 2fep. VOL1V. 1fep. Half-title. [1] Colour frontis of cake designs. Title page with tissue guard. [1] (1)v- xiii Contents. ix - x List of Plates. 1-238. 239 - 250 Index. 2fep. All four volumes have a whopping total of 102 illustrations, many full page, and 27 colour plates of which 4 are frontispieces for each book. Bound in original blind-stamped gilt lettered maroon cloth. Internally all text-blocks very clean. Fine condition.
- The Modern Baker, Confectioner and Caterer: A fantastic practical work for the baking and allied trades. It also has a huge amount of scientific information that is the fundamental start to any recipe or endeavour within this trade. It is much more important than the other areas of the kitchen outside of the Patisserie and Bakery. Exhaustive work on the business and skills of the trade, from setting up your shop workspace to selecting tools, pots and pans to individual recipes. John Kirkland in his preface to this new edition informs us that the first edition of 1907 comprising six volumes was sold out and was still hugely in demand. Another four editions were printed after this one. This fine set has not really been bettered for it's huge varied scope, and is a monument to a great professional, teacher and author.

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Modern category

ref number: 11284

HUGHSON, L.L.D. D. - Unusual recipes; even one for Ortolans.
THE NEW FAMILY RECEIPT-BOOK:
OR UNIVERSAL REPOSITORY OF DOMESTIC ECONOMY, INCLUDING A FUND OF USEFUL KNOWLEDGE AND EXPERIENCE IN ALL THE VARIOUS BRANCHES OF COOKERY, MEDICINE, CONFECTIONARY, PASTRY, BREWING, DISTILLING, PICKLING, PRESERVING, PER-FUMERY, DYEING, GILDING, PAINTING, VARNISHING, AGRICULTURE, FARRIERY, GARDENING, HUNTING, FISHING, FOWLING, &c. &c. &c. From scarce, curious, and valuable select Receipts and choice Memorandums, WITH SPECIFICATIONS OF THE PATENT MEDICINES, EXTRACTED FROM THE RECORDS OF THE PATENT OFFICE: ALL THE MOST SERVICEABLE PREPARATIONS FOR Domestic Purposes, AND NUMEROUS SUCCESSFUL IMPROVEMENTS IN THE ORNAMENTAL AND USEFUL ARTS, MANUFACTURES, &c. COLLECTED FROM PRIVATE SOURCES OF INFORMATION, AS WELL AS FROM FOREIGN BOOKS AND JOURNALS IN ALL THE LANGUAGES OF EUROPE: THE WHOLE FORMING AN EXTENSIVE LIBRARY OF VALUABLE DOMESTIC KNOWLEDGE AND GENERAL ECONOMY; Selected from the experience of Ages, combined with all the chief Modern Discoveries and Improvements of our own and other Coun-tries, in those useful and elegant Arts which not only contribute to the Happiness, the Convenience and the Comfort of Civilised and Social Life, but even to the Preservation of Life itself. (two straight lines) By D. HUGHSON, L.L.D. (two straight lines) LONDON: PRESENTED FOR W. PRITCHARD, 36, WARWICK-LANE, NEWGATE STREET; AND J. BYSH, 52 PATERNOSTER ROW. (one small straight line) 1817.
FIRST EDITION thus. 4to. 272 x 213 mm. 1fep. (1)Frontispiece, quite damp foxed. Title Page. [1] 2p Preface. (1)6 - 375. (1)377 - 384 Index. 1fep. Fully bound in dark brown leather with a nice patina. Spine with gilt lines and red leather label. Apart from the foxed frontis, overall in good condition.
- This is a fairly unusual book of cookery. With recipes for Fine French Bread, Prime Irish Usquebaugh (an alcoholic cordial), essence of American Spruce for making beer, "Spruce Beer from the process adopted by the famous Captain Cook", Best Brunswick Sausages, Manner of destroying caterpillars on Gooseberry Bushes in Scotland, "French Citizens' Soup', Sir John Hill's Specific for the Scurvy, To dress a turtle after the West India manner', diet drink for Ricketts, French Fricassee of Frogs, Turkish method of filtering water by Ascension, successful treatment of frozen limbs by the Russians, easy manner of always obtaining sufficient supplies of fresh water at sea, genuine Indian method of cooking a curry, art of manufacturing the fine red and yellow morocco leather as practised in Crim Tartary, genuine method of making Cheshire Cheese. One unusual article on page 151 and not usually found in English cookery books is about Ortolans. Mostly caught in Italy and France and also in large numbers in Cyprus. For lovers of game birds, Ortolans are the most prized. Also on page 293 there is unusually a recipe for Soy Sauce. Cagle quotes the BMC as regarding David Hughson L.L.D. as a pseudonym of David Pugh, author of early nineteenth century books about London. NUC states the Hughson is the pseudonym of Edward Pugh. Whomever D. Hughson was, this is a quite different and unusual book about food. There is an earlier, larger, undated and unattributed edition of 584 pages, with the smaller title; 'The Family Receipt Book' and 'Printed for the Editors'. There is an ink note on my own incomplete copy that it is a 3rd edition of 1817. This is also the same copy that Oxford p144 has, also stating it as a 3rd Edition of 1817. This throws up large doubts. For one book of 584 pages to be printed and published in 1817, then another attributed copy, abbreviated and extensively edited to a reduced 375 pages, with almost the same title page, appearing in the same year, doesn't make sense. Both copies also have completely different publishers. The earliest that the bigger copy was printed can really only be 1816, or earlier. Another mystery.!

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Antiquarian category

ref number: 11285

ANON. - The names of authors written in ink.
THE ART OF DINING;
or GASTRONOMY AND GASTRONOMERS, (single fine line) LONDON: JOHN MURRAY, ALBERMARLE STREET. 1852. 2nd PART: MUSIC AND THE ART OF DRESS. TWO ESSAYS REPRINTED FORM THE 'QUARTERY REVIEW.' (single fine line) LONDON: JOHN MURRAY, ALBERMARLE STREET. 1852.
FIRST EDITION. 172 X 110 mm. 2FEPS. Title page, with author's name; By A. Hayward QC. Verso: Adverts for John Murray publications. (1)Prefatory Notice. [1] (1) - vi Contents. (1)2 - 128. (1)130 - 137 Appendix. Verso Adverts for John Murray publications. 2nd. PART. Title page, with author's name; By Lady Eastlake. [1] (1) - vi Contents. (1)2 - 112. 2feps. Quarter light tan leather binding with marbled paper and light tan leather tips to boards. Spine with blind and gilt tooling and black and gilt label. All text block edges marbled. An elegant book.
- A hugely fascinating book with articles from at least ten famous (at the time) people: Lords, Lady's, Diplomats, Counts and Editors. The author whose name in ink adorns the top of the title page of the first part seems to be by Abraham Hayward QC. who wrote many articles, letters and reviews. The second author whose name also appears in ink atop the second title page is Lady Elizabeth Eastlake, a 43 year-old in 1852. A reviewer, translator and essayist, who was famously the object of hallucination by the great English painter J.M.W. Turner, on his deathbed. On pages 30/31 there is a very interesting detailed report by a Lady Morgan, (famous Irish author and reviewer) about a dinner cooked by Careme at Baron Rothschild's villa. Before this, on page 29, there are a series of distinctions of the varying professional merits of the two most famous Chefs of the time, and alleged rivals; Careme and Beauvilliers. Careme is viewed as superior on 'invention' and Beauvilliers' more remarkable for 'judgement' but had exhausted the old world of the art, while Careme discovered a new one. On page 73 after a discussion of the great culinary reputations of the current crop of named British Chefs and their placements, it is Louis Eustache Ude whom they place at the top, due to his twenty years educating the palate of the late Earl of Sefton. This is the same Ude who wrote the famous book of cookery titled 'The French Cook', and later the Chef de Cuisine of Crockfords Club in St. James's, Mayfair. Page after page of anecdotes, gossip and essays of the History of Cookery, the Gastronomic effects of the French Revolution, accounts of Paris Restaurants, famous Dinners in England, merits of female and male Cooks etc etc. Of great interest to anyone who wants more detailed information on the great Chefs of that era, and their famous Patrons.

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Antiquarian category

ref number: 11286

Tissot. DR. - First English edition 1776.
ADVICE TO PEOPLE IN GENERAL.
WITH Respect to their Health: Translated form the French Edition of Dr. Tissot's 'Avis au People'. &c. Printed at Lyons; with all his Notes; also a few of his medical Editor's at Lyons; and several occa-sional Notes adapted to this English Translation, By a PHYSICIAN. WITH A Table of the most cheap, yet effectual Reme-dies, and the plainest Directions for preparing them readily. (enclosed in 3 long thin lines) IN TWO VOLUMES.- In the Multitude of the People is the Honour of a King; and for the Want of People cometh the Destruction of the Prince. Prov. xiv.28. - VOL.1. (a long double-thick line) EDINBURGH: Printed by A. Donaldson, and sold at his shops in London and Edinburgh. (a short double-thick line) MDCCLXV1. VOLUME 11. Same Title page.
2 x 12mo. 172 x 110 mm. VOL.1 - 2 feps. Title page. [1] (1) - vi Authors Dedication. Lausanne, Dec.3. 1762. (1)viii - x The Contents. (1)xii - xxi Preface. [1] (1)2 - 27 Introduction. [1] (1)29 - 271. Verso Publishers adverts. 2 feps. - VOL.11. 2 feps. Title page. [1] (1) - vi The Contents. (1)2 - 318. 2 feps. Both volumes in full brown calf with nice patina. Gilt tooling in three compartments. Text blocks with good thick paper. A little light edge staining on both title pages with no loss. Overall fine condition.
- Dr Tissot originally had his books published at Zurich in German by Messrs: Heidegger. Then thereafter a second French edition in Paris, followed by a third at Rotterdam. Sometime later an Italian edition was published. It must have been a popular work. The list of contents appears to cover all types of ailments, both male and female. An interesting read, but definitely of its time.

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Antiquarian category

ref number: 11287

NEWHAM-DAVIS. LIEUT.-COL. - A gastronomic tour of London 1914.
THE GOURMET'S GUIDE.
TO LONDON. BY LIEUT.-COL. NEWHAM-DAVIS. Author of 'The Gourmet's Guide to Europe" (small printer's device). LONDON GRANT RICHARDS LTD. PUBLISHERS
FIRST EDITION: 1914. 165 X 110 mm. 1fep. Half-title. Verso has frontis. Tissue guard then Title page. [1] 1p. Aphorism of Brillat Savarin. [1] 1p TO ALL GOOD GOURMETS. [1] ix - x Preface. xi - xiv Contents. xv List of four illustrations. [1] 1 - 386. 2feps. The text block very clean. Bound in a maroon cloth with gilt text on spine and front cover with bright gilt cartoon figure of a Maitre de Hotel. The whole book in excellent condition.
- Newham-Davis was an avid gastronome who checked out and dined at a huge number of London's eateries, hotels and restaurants. This was the time when Escoffier was ensconced at the Carlton Hotel on the corner of Haymarket and Pall Mall. One of the four illustrations in the book is a famous photograph of Escoffier, (see image #3 below) with a signed dedication to Newham-Davis [N-D]. One of the questions N-D was frequently asked is where is the best place in London to dine. He further states that he always replies with another question; "whom are you going to take out to dinner, because there are so many 'best places', If a man answers that he wishes to entertain some bachelors of his own ripe age and taste, where the food is excellent, the rooms comfortable and no band to interfere with conversation, then the diagnosis is a Cafe Royal one. Very astute. For a City Banquet he recommends on page 308 the Mercers Hall as most of his forbears had been of that guild. He explains in the beginning that he drank 1884 Pommery at one banquet and that his great-great-uncle who was Lord Mayor and Grandfather who was a very peppery and litigious old gentleman. His great uncle was in turn once the Master of the Company. On page 313 N-D goes to introduce himself the famous Mrs Rosa Lewis. She was known as the 'Queen of Cooks and the proprietress of the Cavendish Hotel that occupied three houses, 81 to 83 Jermyn St. He is given a shock on meeting Mrs Lewis. Due to his assumption that his family cook, whom he describes as a portly lady given to wearing church-going attire, he gets a huge shock on meeting Rosa Lewis. His vague ideas are shattered and sent spinning when a slim, graceful lady with a pretty oval face and charming eyes with hair just touched with grey. (see image #5 below). Her culinary skills were highly prized by Edward V11 with whom she was also rumoured to have had an affair. She tells N-D that her whole kitchen brigade consists of girls, believing that having accomplished woman cooks in the kitchen was far more preferable than having male chefs. She also tells of a dish of Quail pudding that is a big favourite of the KIng. N-D finally explains to Mrs Lewis that he considers she holds an equal and parallel position in the kitchen to that of the great French Maitre-Chef, Escoffier. Rosa replied that she admired him not only as a great cook but also as a great gentleman. This is an absorbing book of abundant factual detail, written very well by Lieut- Col Newham-Davis. He appears too be very well connected and a fascinating diligent net-worker. There is a slight gossipy edge to his observations that hold the attention admirably.

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Modern category

ref number: 11288

STAVELY. S.W.
THE WHOLE NEW ART OF CONFECTIONARY,
SUGAR BOILING, Icing, Candying, Wines, Jelly Making, &c, &c, Which will be found Very beneficial to Ladies, Confectioners, Housekeepers, &c. particularly to such as have not a perfect knowledge of that art. (a small straight line) A NEW EDITION. (a small straight line) To which is now added several new and useful Receipts, Never before published. (a small straight line) By S.W. STAVELY, Nottingham, (a small straight line) PRICE ONE SHILLING. (a small straight line) In this edition several Pages of new Receipts are added, never before introduced in this Work. (a small straight line) Wilkins and Son, Printers, Derby. The whole text enclosed in a single thick line border.
n/d. Cover page with same text as the title Page. Verso advert for another receipt book by same printer. Title page. [1] (1)iv - vi Preface. (1)8 - 57. (1)59 - 60 Contents. Manyblank feps due to filling the binding. last six pages browned ans edges worn without loss. Quarter tan binding with gilt tooling and text on spine. Boards with marbled paper.
- A thin but quite comprehensive booklet on sweet-making. There are no references for Stavely nor his booklet on the bibliographies except an 1830 eleventh edition in Cagle.

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Antiquarian category

ref number: 11289

Kidder. Edward A later edition with the 8 plates.
E. KIDDER'S RECEIPTS OF PASTRY AND COOKERY.
For the Use of his Scholars. Who teaches at his School in Queen Street; near St. Thomas Apostles On. Mondays, Tuesdays & Wednesdays, In the Afternoon, ALSO On Thursdays, Fridays & Saturdays, In the Afternoon, at his School next to Furnivals Inn in Holburn. Ladies may be taught at their own Houses.
8vo. 190 x 110 mm 1 fep. [1] Frontispiece portrait by Robert Sheppard of the author in wig. Title page well laid out and enclosed within a lined border (Essentially an advertisement for Kidder's schools). 52 leaves, entirely engraved throughout on recto pages with versos blank. 8 engraved plates (three folding) of patterns and ornamental designs for pies and pastries. Original 1 fep. Contemporary paneled calf, covers blind tooled, with a margin surrounding the central panel painted and speckled. Nicely re-backed. Occasional light foxing or staining to text. Overall fine condition.
- Pastry Chef Edward Kidder - circa 1665/6-1739, opened his first pie shop in the Cheapside area of London. Soon he was known throughout the city for his delicious pastries, from rich lamb pies to savoury chicken to sweet custard tarts. He eventually opened a second location, and by all accounts was a highly successful businessman when he began to demonstrate his pie making techniques for wealthy ladies by opening a popular pastry school in London. His obituary in the London Magazine claiming that he "taught near 6000 Ladies the Art of Pastry." His school had several different locations in the first half of the 1700's, with the various addresses resulting in title-page variants on the different versions of his published book of Pastry and Cookery. Kidder's first edition was printed 1720/21, but there is manuscript evidence that the schools started at least as early as the 1700's. An engraved, printed title-page at the Brotherton Library of Leeds University of MS 75, is inscribed ‘London 1702’, and is followed by 71 folios of manuscript recipes similar to, if not verbatim copies of, the recipes which appear in the published Kidder texts. [Ref: The Recipes Project online] The title on this copy lists Kidder's address as "Queen Street, near St. Thomas Apostles," his location from around 1723 onwards. Although Kidder ran a pastry school, his recipes covered the whole range of soups, salads, meat, fish, poultry, sauces, and jellies, as well as pies and tarts. His recipes were repeatedly plagiarized throughout the eighteenth century, yet Kidder seems not to have plagiarized recipes himself. He probably taught his students to make established favourites, so even if his Receipts may not be especially inventive, it is a valuable record of 170 standard English dishes of the day, accompanied by attractive designs for pie shapes and decorations. The first recipe for puff pastry identical to the standard commercial product of today to appear in print is Kidder's. (ODNB). Kidder gave his students blank notebooks bound with a printed pre-title page from his cookbook. The students then copied his later cookbook text into these notebooks as their lessons progressed. There are five quite similar in content, hand written Kidder manuscripts by different ladies in five separate institutional collections. Three can be found online at the Universities of Pennsylvania, Chicago and Indiana's Lilly Library. An extremely scarce, handsome and an all-together intriguing book. ESTC T92424; Cagle 793; Axford, p. 124; Bitting, p. 259; Craig, p. 51; MacLean, p. 82; Oxford, p. 71.

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Antiquarian category

ref number: 11290

Jenks. James Rare first edition of an uncommon book.
The Complete Cook:
TEACHING THE Art of Cookery In All Its Branches; And To Spread A TABLE, In A Useful, Substantial And Splendid Manner, At All Seasons In The Year. With Practical instructions To Choose, Buy, Dress and Carve all Sorts of PROVISIONS. Far exceeding any Thing of the Kind yet Published. CONTAINING The greatest Variety of Aproved Receipts in COOKERY, PASTRY, CONFECTIONARY (a perpendicular double line) PRESEERVING, PICKLING, COLLARING &cc. AND Dishes for Lent and Fast-Days. A Variety of Made Dishes. And to Dress both the Real and Mock TURTLE. With an APPENDIX Teaching the Art of Making WINE, MEAD, CYDER, SHRUB, STRONG, CORDIAL and MEDICINE WATERS. Brewing Malt Liquors. The Management and Breeding of Poultry and Bees AND RECEIPTS for Preserving and Restoring Health and Relieving Pain, and for Taking out Stains, Preserving Furniture, Cleaning Plate &c. (a single line) The Use of Families. (a single line) By JAMES JENKS, Cook. (a single line) LONDON: Printed for E, and C. DILLY in the Poultry. MDCLXV111.
FIRST EDITION. 1768. Duodecimo. 166 x 98 mm. 1 fep. Title page. (1)iv-x Introduction. (1)xii-xx Contents. (1)2-5 Market Tables. [1] (1)8-314. (1)316-364 Appendix. 1fep. Recent tan half calf, marbled paper boards, black morocco label to spine. Partially erased contemporary ownership inscription to the verso of the title page. Book stamp of I. A. Farrer on p.314. Text block a little shaken but sound, edges and tips occasionally nicked. Rubbing to extremities. Some slight foxing to contents, spot of grease to upper margin of a couple of leaves of gathering L, upper margin quite closely trimmed; a good copy of an oft-handled book.
- The rare first edition of this practical book of recipes and domestic management. As with many cookbooks of the period this work combines traditional English recipes with French cuisine dishes replicated "in the French manner", as well as introducing more exotic dishes, such as "Turtle the West-Indian way" (p. 117). The work also contains medicinal recipes, a number of which are accompanied by the instruction that they must be taken "at the changes of the moon" for full efficacy. Also in the appendix it has an unusual guide for keeping bees. Showing signs on page 204 of a previous owner's practical use of this copy, they have in the recipe for "A Poor Man's Pudding", highlighted the ingredients "nutmeg grated" and "some rose water or sack" by neatly drawing a line through them in ink: Thereby making sure this really is a poor man's dish. This edition is uncommon institutionally and in public, with just six copies traced in the UK, and seven copies appearing at auction. Bitting 245; Cagle 780; A. W. Oxford, English Cookery Books to the year 1850, p. 97-8.

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