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French Domestic Cookery, Combining Elegance with Economy. Describing new culinary implements and processes; the management of the table; instructions for carving; French, German, Polish, Spanish and Italian Cookery in Twelve Hundred Receipts. Besides a variety of new modes of keeping and restoring provisions, domestic hints, &c. management of wines, &c. With many engravings.
London: David Bogue, Fleet Street, 1846 - London: David Bogue, Fleet Street, 1846. First English Edition. Hardback, crown 8vo. original blind stamped cloth, xi, 339pp. back strip worn and splitting and with a small piece missing from the top, covers a little marked. Inscription on front paste-down, a little very minor foxing but the main body of the contents, clean and bright. Very scarce. Bitting, 20, gives only the American edition; Oxford 177 (the printer’s name is erroneously given as "Boyne"; This is the first adapted translation into English of Audot’s enormously popular work "La Cuisine de la Campagne et de la Ville" written entirely for the housewife as opposed to the chef. The recipes are typical of the period incorporating, unusually for a French work, dishes from other countries including a section entitled "Cookery in the South of France, (Provence and Languedoc.)" Also included in the Entremets section of the main body of the work are some twenty-three recipes entitled English Entremets including the inevitable Plum Pudding and its Sauce, Bread-and-Butter Pudding, Wedding Cake (but not as we know it) and no less than five recipes for various Gooseberry dishes. The engravings are of culinary implements new, or little used. [Attributes: Hard Cover]
      [Bookseller: Janet Clarke Books]
Last Found On: 2014-10-02           Check availability:      AbeBooks    

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