Author: Hannah Glasse
Title: The Art of Cookery Made Plain and Easy; Which Far Exceeds Any Thing of the Kind Ever Yet Published
Description: London, Printed for the Author, c1748. Hardback. The scarce third edition of this important and immensely popular cookery book by Hannah Glasse. The third edition of this work by Hannah Glasse, dated from ESTC 1748 identified from its unique pagination, only matching that of the third edition. All publication information was taken from ESTC Reference T163724.This copy is lacking the title page. An important Georgian cookery book, first published in 1747. This cookbook was extremely popular upon publication, and ran through at least forty editions, some unauthorised. Written in plain and simple language for servants to understand and follow instructions easily, it contains various useful hints for the kitchen, with numerous recipes and techniques such as roasting, boiling, simple dishes for dinner, dressing, soups, side dishes, puddings, sausages, and more. Including directions for the sick and on distilling, as well as such recipes to keep bugs away. Glasse strongly criticised French influence on British cuisine, although some French recipes are included in this book. Chapter III is titled 'Read this Chapter and you will find how expensive a French Cook's sauce is.' Other imported ingredients include cocoa, cinnamon, nutmeg, pistachios, and musk. Later editions of this work, namely the 1751 edition was the first book to mention trifle with jelly as an ingredient; the 1758 edition gave the first mention of 'Hamburger sausages,' and piccalilli; the 1774 edition included one of the first English recipes for an Indian-style curry. Including an extensive list of subscribers. In need of a rebinding. In In full calf binding. Externally rather worn with some shelf wear and rubbing to the boards and spine, some chipping to the extremities and some loss to the head and tail of the spine, which is creased vertically and fairly damaged. The front board is detached, while the rear board is loosening and may detach with further handling. Lacking the title page. The dedication leaves through to a1 are loose, as well as a2-a3, and a4. The first leaves of contents are tender at the gutter, while the rest of the book is firmly bound together up until page 315, where the binding is tender. The pages are generally clean with the occasional marking and faint spot, and a touch of age toning as usual. The occasional leaf presents some chipping to the margins, particularly those that are loose. With a previous owner signature on the dedication leaf. Fair . Ill.: None. Fair .
Keywords: cooking recipes hannah glasse recipes None
See more books from our catalog: Cookery
Title: The Art of Cookery Made Plain and Easy; Which Far Exceeds Any Thing of the Kind Ever Yet Published
Description: London, Printed for the Author, c1748. Hardback. The scarce third edition of this important and immensely popular cookery book by Hannah Glasse. The third edition of this work by Hannah Glasse, dated from ESTC 1748 identified from its unique pagination, only matching that of the third edition. All publication information was taken from ESTC Reference T163724.This copy is lacking the title page. An important Georgian cookery book, first published in 1747. This cookbook was extremely popular upon publication, and ran through at least forty editions, some unauthorised. Written in plain and simple language for servants to understand and follow instructions easily, it contains various useful hints for the kitchen, with numerous recipes and techniques such as roasting, boiling, simple dishes for dinner, dressing, soups, side dishes, puddings, sausages, and more. Including directions for the sick and on distilling, as well as such recipes to keep bugs away. Glasse strongly criticised French influence on British cuisine, although some French recipes are included in this book. Chapter III is titled 'Read this Chapter and you will find how expensive a French Cook's sauce is.' Other imported ingredients include cocoa, cinnamon, nutmeg, pistachios, and musk. Later editions of this work, namely the 1751 edition was the first book to mention trifle with jelly as an ingredient; the 1758 edition gave the first mention of 'Hamburger sausages,' and piccalilli; the 1774 edition included one of the first English recipes for an Indian-style curry. Including an extensive list of subscribers. In need of a rebinding. In In full calf binding. Externally rather worn with some shelf wear and rubbing to the boards and spine, some chipping to the extremities and some loss to the head and tail of the spine, which is creased vertically and fairly damaged. The front board is detached, while the rear board is loosening and may detach with further handling. Lacking the title page. The dedication leaves through to a1 are loose, as well as a2-a3, and a4. The first leaves of contents are tender at the gutter, while the rest of the book is firmly bound together up until page 315, where the binding is tender. The pages are generally clean with the occasional marking and faint spot, and a touch of age toning as usual. The occasional leaf presents some chipping to the margins, particularly those that are loose. With a previous owner signature on the dedication leaf. Fair . Ill.: None. Fair .
Keywords: cooking recipes hannah glasse recipes None
Price: GBP 1100.00 = appr. US$ 1570.78 Seller: Rooke Books
- Book number: 784A13
- Book number: 784A13
See more books from our catalog: Cookery