[COOKERY]

New American Cookery, or Female Companion. Containing Full and Ample Directions for Roasting, Broiling, Stewing, Hashing, Boiling, Preserving, Pickling, Potting, Fricasees, Soups, Puff-Pastes, Puddings, Custards, Pies, Tarts, & C. Also, the Making of Wines and Cheese. Peculiarly Adapted to the American Mode of Cooking

New York, D. D. Smith, 1805. First Edition. Hardcover. Bound in original full sheep leather (3-3/8" x 5-3/8") with gilt rules on the spine; 180 pages. The second American cookbook, preceded by Amelia Simmons's much better known AMERICAN COOKERY, printed four times before the publication of this volume, which is much scarcer than the Simmons. It is also distinguished as the first American cookbook published in New York. In addition to the recipes for broiling, hashing, preserving, pickling, fricasees, soups, puddings, pies, etc. there are 20 pages devoted to the making of wine, quite early for an American book. Bitting page 581: "There are some unusual recipes, one for spinach, a forerunner for the spinach of today, cooking with no added water, garnished with poached eggs, and unusual for that period; oranges cut in quarters." Lowenstein 36 cites another New York imprint of T. B. Jansen in the same year. Lacking the endpapers; small chip at the top of the spine. A clean, attractive, unsophisticated copy in original binding of a scarce and important book .

Charles AgventProfessional seller

Book number: 017831

Catalogue: Rare Cookbooks

Keywords: Americana, Cheese, Gastronomy, Wine, Cookbook, Cookbooks, Cookery, American Cookery, Early American Imprints, Rare Early American Imprints Gastronomy American Cookery Wine

[COOKERY] DAHLBERG, R'Lene (editor)

Soller Cookbook

[New York], Pequod Press, 1981. First Edition. Wraps. Printed white wraps with the text on brown paper. One of 100 numbered copies with handset type. Fine .

Charles AgventProfessional seller

Book number: 017828

Catalogue: Cookbooks

Keywords: Limited, Cookbooks, Cook Books, Cookery Cookery Cook Books Cookbooks Limited