The London Cook, or The Whole Art of Cookery Made Easy and Familiar ...
Dublin: T. and J. Whitehouse, 1762. First Irish edition. Hardcover. 12mo. [3], iv, [21], 2-246, [2] pp. Contemporary full calf with the spine in six and a half compartments, a maroon leather label lettered in gold on the spine. Lacks the elusive frontispiece. Completing the title page: "Containing a great number of approved and practical receipts in every branch of cookery ... [a small table of contents is then printed on the title page] ...". Bitting 179. ESTC N19169. The Dublin and London editions were published in the same year, though Bitting lists the London edition first in her bibliography. Written by the cook to the Duchess of Argyle. A fascinating look at cuisine and culinary history in eighteenth-century London, with recipes for fish, soups, stews, roasts, and so much more. About Good. Item #000017350
The spine's crown and foot rubbed, the front joint split but holding, the endpapers with several contemporary ink annotations, a large portion of the rear free endpaper missing.
Price: $650.00