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2020-11-21 00:45:29
Smith, R.; [Robert Smith]
Court Cookery: or the Compleat English Cook. Containing the Choicest and Newest Receipts for Making Soops, Pottages, Fricasseys, Harshes, Farces, Ragoos, Cullises, Sauces, Forc'd-Meats and Souses; with Various Ways of Dressing most Sorts of Flesh, Fish and Fowl, Wild and Tame; with the Best Methods of Potting and Collaring..., by R. Smith, Cook (under Mr. Lamb) to King William; as also to the Dukes of Buckingham, Ormond, D'Aumont (the French Ambassador) and others of the Nobility and Gentry
London: Printed for T. Wotton, at the Three Daggers in Fleet Street, 1723. Octavo (20 x 12.5 cm.), [8], 2-112, [8], 82, [14] pages; [A4, B-H8, I4, 2A-F8]. In two parts, each with separate register and pagination, and a final index. Two final advertisement leaves. Illustrated, with engraved head and tail pieces and initial letters. ~ FIRST EDITION. A major work of English royal cookery "by R. Smith, Cook (under Mr. Lamb) to King William; as also to the Dukes of Buckingham, Ormond, D'Aumont (the French Ambassador) and others of the Nobility and Gentry." Smith states in his preface, "It's true, there are several Books of Cookery already extant, but most of 'em very defective and erroneous, and others fill'd with old Receipts, that are impracticable at this Time." The second group of recipes deal with pies, confectionary, etc. Original, full blind-panelled calf covers (double ruled front and back and each cover with a tooled insert). Rebacked in leather, with original spine panel laid down; five raised bands on spine; black morocco label gilt titled Smith Court Cookery. Slight staining at top of front and back endpapers, but text is clean and complete, with all publisher's advertisements at the end. [OCLC twelve copies; Bitting, page 440 (later ed.); Cagle 1001; Maclean 137; Oxford, pages 55-56; ESTC T91555].
Bookseller: Rabelais - Fine Books on Food & Drink [United States]
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