Author: Richard Bradley
Title: The Country Housewife and Lady&Apos;S Director, in the Management of a House, and the Delights and Profits of a Farm. Part II
Description: London, D. Browne and T. Woodman, 1732. First edition. Leather. The scarce first edition of the second volume of Bradley's fantastic instructional guide from the farmer's wife. Part II only, published here for the first time as part I was in its sixth edition by this point. There are no recorded copies seen of the first edition of part one, and any edition prior to 1760 are very scarce indeed. 'Including a great variety of the most curious receipts for dressing all the sorts of flesh, fish, fowl, fruit and herbs, which are the productions of a farm, or from any foreign parts. Contained in letters, and takne from the performances of the most polite proficients in most parts of Europe. Now published for the good of the publick, by R. Bradley, professor of Botany in the University of Cambridge&apos. 'To which is added from a poulterer in St. James-Market, the manner of trussing all sorts of poultry. Adron'd with cuts: shewing, how ever fowl, wild or tame, ought to be prepared for the spit; and likewise any kind of game&apos. With twelve illustrations in the text to the rear detailing the trussing of animals. Decorative head and tail pieces and capitals. Rebound in decorative full crushed morocco. Externally very good and sound, just a trifle rubbed. Internally, firmly bound. Bright but with scattered spotting and handling and dust marks, a couple of spill burns. Very Good . Ill.: None. Very Good .
Keywords: Cooking Chef Cookery Recipes Chef Georgian Guides None
See more books from our catalog: Cookery
Title: The Country Housewife and Lady&Apos;S Director, in the Management of a House, and the Delights and Profits of a Farm. Part II
Description: London, D. Browne and T. Woodman, 1732. First edition. Leather. The scarce first edition of the second volume of Bradley's fantastic instructional guide from the farmer's wife. Part II only, published here for the first time as part I was in its sixth edition by this point. There are no recorded copies seen of the first edition of part one, and any edition prior to 1760 are very scarce indeed. 'Including a great variety of the most curious receipts for dressing all the sorts of flesh, fish, fowl, fruit and herbs, which are the productions of a farm, or from any foreign parts. Contained in letters, and takne from the performances of the most polite proficients in most parts of Europe. Now published for the good of the publick, by R. Bradley, professor of Botany in the University of Cambridge&apos. 'To which is added from a poulterer in St. James-Market, the manner of trussing all sorts of poultry. Adron'd with cuts: shewing, how ever fowl, wild or tame, ought to be prepared for the spit; and likewise any kind of game&apos. With twelve illustrations in the text to the rear detailing the trussing of animals. Decorative head and tail pieces and capitals. Rebound in decorative full crushed morocco. Externally very good and sound, just a trifle rubbed. Internally, firmly bound. Bright but with scattered spotting and handling and dust marks, a couple of spill burns. Very Good . Ill.: None. Very Good .
Keywords: Cooking Chef Cookery Recipes Chef Georgian Guides None
Price: GBP 1850.00 = appr. US$ 2641.77 Seller: Rooke Books
- Book number: EXP3-C-10
- Book number: EXP3-C-10
See more books from our catalog: Cookery