A Complete System of Cookery.

Simpson (John)

A Complete System of Cookery.

On a Plan entirely New, consisting of Every Thing that is Requisite for Cooks to Know in the Kitchen Business; containing Bills of Fare for Every Day in the Year and Directions to Dress each Dish...

Description: FIRST EDITION, with half-title, 3 leaves (D6-8) with cooking stains, bill of fare tables throughout, pp. [vii], viii-xi, [ii], 2-754, [ii], tall 8vo, contemporary tree calf, rebacked with dried-pea green calf lettered in gilt, slight abrasion to back board, title with ownership inscription 'J Wingfield Stafford, April 1807', half-title verso with later inscription 'Emily Curtis, Platt Common', very good

Publication Details: W. Stewart, 1806

Notes: An innovative arrangement, with detailed menus, interspersed with recipes, for each day of the year. Since these trace the author's own 1805 culinary progress as chef de cuisine to the Marquis of Buckingham, the richness of fare - wild duck sautéed in port and Seville orange, Christmas Day turkey cooked with two pounds of truffles - comes as no surprise. This copy from the collection of Prue Leith, without mark of ownership.

Bibliography: (Cagle 990; Bitting p. 436-7)

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Price: £300

Subject: Sciences

Published Date: 1806

Stock Number: 68884

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