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The Complete Cook: Plain and practical directions for cooking and housekeeping; with upwards of seven hundred receipts, consisting of directions for the choice of meat and poultry; preparations for cooking, making of broths and soups; boiling, roasting, baking, and frying, of meats, fish, &c. : Seasonings, colourings, cooking vegetables; preparing salads, clarifying, making of pastry, puddings, gruels, gravies, garnishes, &c. And, with general directions for making wines. With additions and alterations, by J.M. Sanderson, of the Franklin House
by Sanderson, J.M
- Used
- first
- Condition
- See description
- Seller
-
Alfred, Maine, United States
Payment Methods Accepted
About This Item
Philadelphia: Lea and Blanchard; J. Fagin, Stereotyper; J. & W. Kite, Printers, 1843. Octavo (20 x 12 cm.) 14-196 pages. Index. FIRST AMERICAN EDITION, with substantial revisions reflecting its new origin. Perhaps the earliest American cookbook with international pretentions. James M. Sanderson was the owner and chef of Philadelphia's Franklin House Hotel. According to the title page and his introduction, Sanderson clearly states that the majority of his book was copied heavily from a well-known English work, and he is but the adaptor. The uncredited English author was W. G. Lewis, and his original was A Guide to Service, The Cook, Plain and Practical Directions, published London, 1842. "Sanderson's small contributions throughout create an excellent combination of American and English cooking. For example, he provides an American recipe for Pumpkin Pie alongside the English version, comments on cooking in the excessive heat of the West Indies, and refers to a superior English method for boiling meat without contact with the water. There are quite a few American recipes cited with their English counterparts and referred to as 'the American mode,' for example, 'The American Mode of Dressing Salt Fish.'" (from introduction to the 2013 AAS facsimile). This work is frequently found bound together with Eleanor Parkinson's The Complete Confectioner. Light foxing throughout, and with a few closed tears to fore edge of some leaves. Corners bumped and dog eared. Front panel of original printed wrapper is present, and carries a dime size stain to the top of the panel. Scarce. [OCLC locates eighteen copies; Bitting page 416 (later edition); Cagle 684; Lowenstein 302].
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Details
- Bookseller
- Rabelais - Fine Books on Food & Drink
(US)
- Bookseller's Inventory #
- 6413
- Title
- The Complete Cook: Plain and practical directions for cooking and housekeeping; with upwards of seven hundred receipts, consisting of directions for the choice of meat and poultry; preparations for cooking, making of broths and soups; boiling, roasting, baking, and frying, of meats, fish, &c. : Seasonings, colourings, cooking vegetables; preparing salads, clarifying, making of pastry, puddings, gruels, gravies, garnishes, &c. And, with general directions for making wines. With additions and alterations, by J.M. Sanderson, of the Franklin House
- Author
- Sanderson, J.M
- Book Condition
- Used
- Quantity Available
- 1
- Publisher
- Lea and Blanchard; J. Fagin, Stereotyper; J. & W. Kite, Printers
- Place of Publication
- Philadelphia
- Date Published
- 1843
- Weight
- 0.00 lbs
- Keywords
- cookbook, american, vernacular wrapper, first edition
Terms of Sale
Rabelais - Fine Books on Food & Drink
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About the Seller
Rabelais - Fine Books on Food & Drink
Biblio member since 2006
Alfred, Maine
About Rabelais - Fine Books on Food & Drink
Rabelais is always serving up fine books about food, drink, farming and gardening. We carry a sizable stock of rare books, alongside prints, photographs and ephemera, all concerned with the pleasures of the senses.
Glossary
Some terminology that may be used in this description includes:
- Octavo
- Another of the terms referring to page or book size, octavo refers to a standard printer's sheet folded four times, producing...
- G
- Good describes the average used and worn book that has all pages or leaves present. Any defects must be noted. (as defined by AB...
- Fore Edge
- The portion of a book that is opposite the spine. That part of a book which faces the wall when shelved in a traditional...
- New
- A new book is a book previously not circulated to a buyer. Although a new book is typically free of any faults or defects, "new"...
- Leaves
- Very generally, "leaves" refers to the pages of a book, as in the common phrase, "loose-leaf pages." A leaf is a single sheet...
- Title Page
- A page at the front of a book which may contain the title of the book, any subtitles, the authors, contributors, editors, the...
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