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A Complete System of Cookery In which is set forth, a variety of genuine Receipts, collected from several Years Experience under the celebrated Mr de St Clouet, sometime since Cook to his Grace th Duke of Newcastle With an introductory preface, shewing how every dish is brought to the table, in which manner the meanest capacity whall never err in doing what his Bill of Fare contains To which is added a true character of Mons de St Clouet
London: For the author, Edward Verral & John Riverton, 1759. Rare first edition in contemporary binding of one of best written cookery books. First edition. Pp. xxxiv, 240. 8vo., contemporary full calf, edges red, joints rather weak, a little browning to the first and last two leaves, otherwise a remarkably fresh and handsome copy. William Verral served his apprenticeship under the well-known French chef, de St. Clouet..."When Verral took over the White Hart in Lewes in 1737 he practiced cookery on French lines, as taught by St, Clouet" (Alan Davidson, Food, p. 826), hence his deference to his mentor in this wonderfully written and highly enjoyable book. Rare, especially in a contemporary binding OCLC lists 13 copies, most in the US but one in Berlin and one in the Wellcome Library, COPAC lists another 2 copies int he UK at the BL and Leeds. Simon BG 1553; Vicaire 859; Oxford p.89, Bitting, p. 477; Maclean p.147 Davidson, Food, p.826; Cagle 1043
Last Found On: 2015-12-14           Check availability:      Biblio    


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