The French Cook, A System of Fashionable and Economical Cookery, adapted to the Use of English Families. Tenth Edition, Corrected and Enlarged, with an Appendix of Observations on the meals of the day - new methods of giving fashionable suppers at routs and soirees, as practised by the author when with Lord Sefton - history of cookery - rules of carving - on the choice of meats, &c

London: John Ebers and Co...., 1829. Large 8vo, 198 x 125 mms., pp. lxxii, 485 [486 - 488 adverts], including half-title and text before half-title, engraved portrait frontispiece (water-stained), uncut, somewhat loose in casing, with cords visible at front hinge, original pink boards (soiled); spine rubbed and creased. Ude (c. 1769 - 1846) was, according to Wikipedia, "was the best-known French chef in London before Alexis Soyer's reign in the kitchens of the Reform Club (1837-50). Ude was the chef at Crockford's. the fashionable gentlemen's gambling and eating club in St James's Street, London," where he was paid £1200 a year. Although Lady Chesterfield described him as "whimsical, good-natured, exorbitantly vain," he could be a bit tyrannical, reportedly leaving the service of Lord Sefton, when Sefton's son, Charles William Molyneux, third Earl of Sefton, added salt to the soup created by Ude. He seems to have been one of the first chefs to devote some attention to sandwiches, with several pages of recipes and instructions about which bread should be used. The appearance of the word "fashionable" in the title perhaps suggests that the taste of the food had to be coordinated with aristology.