BRIGGS, Richard

The New Art of Cookery, According to the Present Practice; Being a Complete Guide to All Housekeepers, on a Plan Entirely New; Consisting of Thirty-Eight Chapters...

Philadelphia, W. Spotswood, R. Campbell, and B. Johnson, 1792. First American Edition. Hardcover. Duodecimo (4-1/8" x 6-3/4") bound in contemporary calf leather with gilt rules on the spine and a gilt-lettered red morocco spine label; xiii, xii-xvi, 557, [1-advertisement for Spotswood's books] pages, as issued. Originally issued in London in 1788, this is ONE OF THE EARLIEST COOKBOOKS PRINTED IN AMERICA. The chapters include material on wine and wine making, cordials, brewing, "proper rules to be observed in marketing," "rules for trussing," sauces, baking, broiling, and everything else. Briggs's prefatory remarks are dated 1788 and addressed to his readers "in hopes that they will find the Directions and Receipts more intelligible than in most Books of the Kind." BITTING, p.60, citing this Philadelphia edition as the main edition, and noting the other editions (including the two later Boston and Philadelphia editions of 1798); EVANS 24145; LOWENSTEIN 14. Bookplate of the noted Americanist Michael Zinman on the front pastedown. Front free endpaper lacking; early owner name to top of title and the first page of text; light to moderate foxing; one gathering bound upside down; about five leaves trimmed closely, occasionally affecting a word or letter. Binding quite nice with partial splits on both covers which are holding firm. Very Good and quite scarce, especially in this complete, unmutilated condition .

Charles AgventProfessional seller

Book number: 020848

Catalogue: Cookery

Keywords: Cookbooks, Brewing, Wine Making, Gastronomy, 18th Century, American Imprints, Cookery, Americana Cookbooks Americana American Imprints Cookery

BROWN, Eleanor & Bob

Culinary Americana: Cookbooks Published in the Cities and Towns of the United States of America During the Years from 1860 Through 1960

(Staten Island), (Martino), [1996]. Reprint. Hardcover. Red cloth (5-1/2" x 8-1/2"); xiv, 417 pages. Limited to 125 copies. Describes 4447 American cookbooks. As new .

Charles AgventProfessional seller

Book number: 007120

Catalogue: Cookery

Keywords: Gastronomy, Cookery, Reference Americana Cookery Reference Gastronomy

CHEYNE, George

An Essay of Health and Long Life

London, George Strahan, 1725. Second Edition. Hardcover. Blindstamped paneled calf leather; xx [24] 232 pages. Chapters on proper diet, exercise, sleeping, etc. Aimed at the lay reader, much of Cheyne's advice was based upon his own hypochondria and continual struggle with obesity--at one time he weighed over 440 pounds. In another work Cheyne described his hypochondria, which he blamed on the English weather, and estimated that a third of his patients were neurotic. Bitting (p. 86) cites only the 1727 French edition, noting it as rare. Crahan 268; Heirs of Hippocrates 761; Osler 2303; Wellcome II, p. 338. Modern bookplate of Nellie Madeleine Brown, M.D. on the front free endpaper; spine label partly present. Some rubbing and edgewear, short splits in joints. Nice copy .

Charles AgventProfessional seller

Book number: 002982

Catalogue: Cookery

Keywords: Health, Cookery, Medicine, 18th Century, Gastronomy Health Medicine 18th Century Gastronomy

[COOKERY]

Food and Drink Through the Ages 2500 B.C. To 1937 A.D. A Catalogue of Antiquities, Manuscripts Books, and Engravings Treating of Cookery Eating and Drinking, Including Books from the Library and with the Bookplate of Robert Viel, the Famous Paris Restauranteur

London, Maggs Bros. Ltd. 1937. First Edition. Softcover. Pictorial wraps (7" x 9-1/2"); more than 200 pages including Language, Subject, and Author indexes. Illustrated. Covers a little soiled. Very Good .

Charles AgventProfessional seller

Book number: 021174

Catalogue: Cookery

Keywords: Cookbooks, Illustrated Books, Cookery, Gastronomy, Reference Cookbooks Illustrated Books Gastronomy Cookery

[COOKERY] LACAM, Pierre & CHARABOT, Antoine

Le Glacier Classique Et Artistique En France Et En Italie

Paris & Vincennes, Chez Les Auteurs, 1893. First Edition. Hardcover. Contemporary red morocco leather and marbled boards (5-1/4" x 8-1/2"); (iv), 374 pages with 28 illustrations in the text. One of the first thousand printed with stamped signatures of the authors on the verso of the half title. Extremely rare and sought-after treatise on ice cream, confectioners, and pastry from the 13th to the end of the 19th century. Pierre Lacam was head pastry chef and ice cream maker to His Highness S. Charles III, Prince of Monaco, and Antoine Charabot was pastry chef and ice cream maker at the Grand Hotel Quirinal in Rome, the Savoy, and other establishments. After the foreword and the biographies with engraved portraits of the great modern glaciers (Procope, Tortoni, Appert, Chevet, Lulli), the authors discuss various ingredients for cooking and baking and list 406 recipes developed by the authors. Not in BITTING, VICAIRE, or other bibliographies, with the exception of CAGLE 255 which does not, however, mention the 2 out-of-text portraits that some copies seem to include and which are not present here. With the bookplate on the front pastedown of Carl and Shirley Sontheimer, founders of Cuisinart and noted antiquarian cookbook collectors. Toning to text, some leaves a bit soiled or loose with one repaired at gutter with tape and frayed a bit at edges. Binding sound. Good to Very Good and quite scarce .

Charles AgventProfessional seller

Book number: 021729

Catalogue: Cookery

Keywords: Cookery, Gastronomy, 19th Century, Ice Cream, Desserts Cookbooks Ice Cream Desserts Cookery