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The Cook not mad, or Rational cookery; : being a collection of original and selected receipts, embracing not only the art of curing various kinds of meats and vegetables for future use, but of cooking, in its general acceptation, to the taste, habits, and degrees of luxury, prevalent with the American publick, in town and country. : To which are added, directions for preparing comforts for the sick-room; together with sundry miscellaneous kinds of information, of importance to housekeepers in general, nearly all tested by experience. (Motto, Gen. Chap. 27, V. 1, 2, 3, 4.)
Watertown [New York]: Knowlton & Rice, 1831. Duodecimo, 120 pages, including index. First edition, second printing, following the first of 1830. It has been suggested that the authors of this book are George Willard Knowlton (one half of the team of Knowlton & Rice) and his wife, Elizabeth Carroll. The book is clearly intended for the "American Publick" as it states in the introduction. Within you will find no ÒEnglish, French and Italian methods of rendering things indigestible, which are of themselves innocent, or of distorting and disguising the most loathsome objects to render them sufferable to already vitiated tastes... These evils are attempted to be avoided. Good republican dishes and garnishing, proper to fill an every day bill of fare, from the condition of the poorest to the richest individual.Ó General foxing throughout, but overall nearly very good, in marbled paper-covered boards with cloth spine. Scarce. [Lowenstein 264; OCLC shows no copies of this edition, and only two of the first edition].
      [Bookseller: Rabelais - Fine Books on Food, Wine & th]
Last Found On: 2013-08-01           Check availability:      Biblio    


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