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The French Cook
London: John Ebers, 1819. Sixth Edition. Hardcover (Half Leather). Very Good Condition. Attractively bound in modern half leather over marbled boards. Light foxing internally, heavier to title and frontis portrait, and some offsetting from the plates, otherwise clean. xlvii, 382pp, eight plates of table settings. Cagle 1039 (Ninth ed.) Bitting 471, Simon 1516 (9th ed.). Ude, once chef to Louis XVI, exemplifies a high point in British cuisine - after Waterloo, French chefs showed up on the shores of England in droves, and found a willing audience in the suddenly bulging midsections of the suddenly burgeoning middle-class. As Ude says in the Advice to Cooks section, "I dare affirm, that Cookery in England, when well done, is superior to that of any country in the world." But it wasn't to be, and this period represents a sort of high-water mark for British cuisine. Size: 8vo. Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking, Wine & Dining; Inventory No: CAT000174.
      [Bookseller: Pazzo Books]
Last Found On: 2014-12-14           Check availability:      Biblio    


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