Search Results: cookery from John Price Antiquarian Books

London: Printed for the Executrix of Mary Kettilby..., 1734. 8vo, 200 x 113 mms., pp. viii [9] - 272 [273 -276 Index, 277 - 280 adverts], contemporary panelled calf, neatly rebacked, red morocco lables, new end-papers; some spotting and staining, but a good to very good copy. Mary Kettilby doesn't seem to have left much biographical information behind. Unlike many cooks from the 18th century, she is not represented in ODNB. The work was originally published in 1714, and in this edition the second part is a fourth edition. The book was a collective effort, with recipes taken from various sources, as indicated in the Preface: "a Number of very Curious and Delicate House-wives Clubb'd to furnish out this Collection." This work is usually credited with having the first recipe for marmalade. Surely some wag in the 18th century might have been prompted to produce a similar book, "For the Use of Bad Wives, Wicked Mothers, and Careless Nurses." Cagle 792

London: Printed for Thomas Tegg... [inter alia] 1826. 12mo, 170 x 100 mms., pp. 4, ix [x table of wages], 258, 4 (?of 5) engraved plates between pages viii and ix, uncut, recently rebound in hald olive morocco, marbled boards, gilt spine (sun faded), red leather label; a few stains in text, but a very good copy. There are a number of references to Mrs. Holland's cookery book in the periodica press between 1825 and about 1855, so it seems to have been a popular item. Some information on her cookery book is found at https://comestepbackintime.wordpress.com/2011/10/06/heroines-from-the-history-of-english-domestic-cookery-mrs-mary-holland/ The earliest printed copy that I could locate on OCLC was printed in 1825. This edition is descriped at "The Sixth Edition," which perhaps ought to be take cum grano salis, as Tegg published another "Sixth Edition" in 1729. One of the 1825 printings is similarly described as a sixth edition.

Leeds: Printed by Thomas Wright, For J. Binns, and W. Fawdington..., 1790. 12mo (in 6s), 168 x 98 mms., pp. viii, 203 [204 blank]. BOUND WITH: English Housewifery Improved; or a Supplement to Moxon's Cookery. Containing Upwards of Sixty Modern and Valuable Receipts, In Pastry, Preserving, Made Dishes, Made Wines, &c. Collected by a Person of Judgment. With Corrections and Additions. The Thirteenth Edition. Leeds Printed by Thomas Wright. 1790. 12mo, pp. 37 [38 - 44 Bills of Fare, 45 - 52 Index, with five engraved plates (two folding, the second - "A Grand Table in Winter" - defective at lower margin) of suggested meals. 2 volumes in 1, bound in contemporary sheepskin, neatly rebacked in sheepskin, with gilt spine, red morocco label; corners worn, but a good copy. Despite the appearance of two volumes, with separate pagination, the second item continues the register. Elizabeth Moxon (fl. 1740–1754) published this work in Leeds as English Housewifry [sic] in 1741,… Read More

London: Published and sold by all the booksellrs, and by T. Wilson and R. Spence..., York. 1809. 8vo, 203 x 120 mms., pp. vii [vii Description of the Plate], 397 [398 blank], engraved portrait frontispiece, 3 folding engraved plates, contemporary sheepskin, neatly rebacked, new red morocco label and new end-papers. A very good copy. Mrs. Raffald first published this work in Manchester in 1769, and by the end of the 18th century at least another 29 editions had been published. The mention of the work in THe Monthly Review for 1769 is at least curious: "The Reviewers are sorry to own, but their regard to truth obliges them to it, but there are subjects with which, alas! they are too little acquainted to pretend to be judges of what the learned may publish cncerning them." The book, however, still commands attention in the 21st century: The Cambridge Guide to Women's Writing in English noted in 1999 that Raffald distinguishes her work as purely from practice, unlike books of untried… Read More

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… Read More

A Paris, Chez Giguet et Michaud..., An Xiii. 1805. 12mo, 140 x 85 mms., pp. 266, engraved frontispiece and three other engraved plates, contemporary calf, gilt border on covers, spine richly gitl to a lyre motif, red leather label; front joint slightly rubbed but a very good and attractive copy. Joseph de Berchoux (1760 - 1838) published this poem in 1801, and it was reprinted several times. He was the person who allegedly coined the word "gastronomy." Priscilla Parkhurst Ferguson in her article, "A Cultural Field in the Making: Gastronomy in 19th-Century France" in the American Journal of Sociology (1998) describes the poem as "quite dreadful," but the engravings are attractive. The work was translated into English in 1810 and inot Italian in 1838. Priscilla Parkhurst Ferguson in her article, "A Cultural Field in the Making: Gastronomy in 19th-Century France" in the American Journal of Sociology (1998) describes the poem as "quite dreadful,"… Read More

London: Printed by R. Noble, for J. Scatcherd..., 1797. 8vo, 203 x 122 mms., pp. [xxviii], 451 [452 adverts], including half-title, engraved portrait frontispiece of the two authors, 13 other engraved plates (12 before text and another at page 320), complete as called for, contemporary sheepskin, with modern reback, gilt spine, black morocco label; some foxing of plates, but a good copy with the inscription on the half-title, "Fanny Dyer? Sept. 15th/ 1832" and another that looks like "H. A. Messiter" on the top margin of the title-page F. Collingwood and J. Woollams had the unique distinction of having their first edition of 'The Universal Cook' of 1792, being translated into French and sold in France. Published in Paris in 1810 it was re-named ' Le Cuisinier Anglais Universal ou le Nec Plus Ultra de la Gourmandise'. This was the time of the war with Napoleon, but the reputation of London food and its Cooks stood high with foreigners. The first smart restaurant… Read More