COLE, Mary

Lady's Complete Guide; or, Cookery in All Its Branches, the

London: G. Kearsley, 1791. Mary Cole's Pioneering Cookery Book COLE, Mary. The Lady's Complete Guide; or, Cookery in all its Branches. Containing The most approved Receipts, confirmed by Observation and Practice; in every reputable English Book of Cookery now extant.. Also The Complete Brewer.. Likewise The Family Physician; By Mrs. Mary Cole, Cook to the Right Hon. The Earl of Drogheda. The third edition very much improved. London: G. Kearsley, 1791. Third edition "very much improved". Octavo (8 1/4 x 5 inches; 210 x 127 mm.). lvi, [1]-460 pp. Contemporary sheep, rebacked. Spine ruled in gilt, black morocco label lettered in gilt. An excellent copy. The Lady's Complete Guide, or, Cookery in all its Branches by Mary Cole (fl 1788-1791) is a pioneering cookery book, the first in English that systematically ascribed recipes to their authors, where known. First published in 1788 The Lady's Complete Guide ran to 564 pages. The revised second and third editions were expanded in content, but were reset to allow more lines to a page; the second edition contained 564 pages and the third ("very much improved", according to the title page). The main part of The Lady's Complete Guide comprised 30 chapters describing techniques and giving recipes for roasting, boiling, "made-dishes" (of beef, lamb, game etc.), frying, broiling, potting, fricassees, ragouts, soups, sauces, gravies, hashes, stews, puddings, custards, cakes, tarts, pies, pasties, cheesecakes, jellies, pickling, preserving, "confectionary" and vegetables. In addition to the culinary chapters, Cole included supplementary sections on "The Art of Brewing" and "The Family Physician" Mary Cole was the first cookery book writer in English to ascribe recipes to their authors, as she believed previous cookery book writers had not 'candidly acknowledged their obligations'. Bitting p.94 (1788 1st edition) ; Oxford p. 118 (1789 2nd edition). .

David Brass Rare Books (ABAA/ILAB)Professional seller

Book number: 05768

Catalogue: Medicine

Keywords: Food Cookery

LEMERY, M.L.; HAY, D. translator

Treatise of All Sorts of Foods, A.

London: Printed for T. Osborne, 1745. Understanding the Nature of Foods and their Effects on the Body LEMERY, M.L. A Treatise of all Sorts of Foods, Both Animal and Vegetable: also of Drinkables: Giving an Account How to chuse the best Sort of all Kinds; Of the good and bad Effects they produce; the Principles they abound with; the Time, Age and Constitution they are adapted to. Wherein their Nature and Use is explain'd according to the Sentiments of the most eminent Physicians and Naturalists Ancient and Modern. The Whole divided into one Hundred seventy-six Chapters. With Remarks upon each. Written originally in French, By the Learned M. L. Lemery, Physician to the King, and Member of the Royal Academy. Translated by D. Hay, M. D. To which is added, An Introduction treating of Foods in general: A Table of the Chapters, and an Alphabetical Index. London: Printed for T. Osborne, 1745. First edition thus. Small octavo (6 5/8 x 3 7/8 inches; 168 x 98 mm.). [xii], 372, [24, index] pp. Title-page printed in red and black. Minor marginal worm track affecting last two leaves of text. Eighteenth century calf, covers ruled in gilt, rebacked. Spine with five raised bands, ruled in gilt, red morocco label lettered in gilt. Corners a little rubbed. Ink signature dated 1818 on front paste-down. Old ink name on front flyleaf. An excellent example. "The first English translation under the title A Treatise of Foods, in General.. was printed in 1704. Oxford cites two imprints in 1745, the second with a frontispiece, called the third edition" (Bitting). Louis Lémery (1677-1743). His treatise reflects the 18th-century interest in understanding the nature of foods, their effects on the body, and the principles guiding their selection and consumption. It aligns with the broader tradition of literature that explored the relationship between diet and health during this period. Bitting, p. 281-282; Cagle 822; MacLean, p. 89; Simon BG 948. .

David Brass Rare Books (ABAA/ILAB)Professional seller

Book number: 05744

Catalogue: Medicine

Keywords: HAY, D. translator Food Cookery

MACKENZIE, Colin

Mackenzie's Five Thousand Receipts in All the Useful and Domestic Arts

Philadelphia [&] Pittsburgh: James Kay, Jun. and Brother; C.H. Kay & Co., 1829. A Compendium of Practical Knowledge MACKENZIE, Colin. Mackenzie's Five Thousand Receipts in all the Useful and Domestic Arts: Constituting A Complete Practical Library relative to [and including] Agriculture, Bees, Calico printing, Carving at table, Cements, Confectionary, Cookery, Crayons, Dairy, Diseases, Distilation, Dying, Enamelling, Engraving, Farriery, Food, Gardening, Gilding, Glass, Health, Inks, &c, Jewellers pastes, Lithography, Medicines, Metallergy, Oil colours, Oils, Painting, Pastry, Perfumery, Pickling, Pottery, Preserving, Scouring, Silk, Silk worms, Silvering, Tanning, Trees of all kinds, Varnishing, Water colours, Wines, &c, &c, &c. A new American from the latest London Edition. With numerous and important additions generally; and the medical part carefully revised and adapted to the climate of the U. States; and also a new and most copious index by an American Physician. Philadelphia: James Kay, Jun. and Brother.. Pittsburgh: C.H. Kay & Co. [1829]. Fourth American edition. Octavo (8 5/8 x 5 1/2 inches; 220 x 140 mm.). Text printed in double columns. [1]-455. [1, blank] pp. Pages 419-425 contain 26 woodcut illustrations. Several gatherings quite browned, some foxing and staining throughout. Contemporary tree calf, smooth spine, decoratively tooled in gilt in compartments, red morocco label lettered in gilt, inner hinges strengthened. Top of spine expertly repaired. Pages 419-425 "Instructions in the Art of Carving" contain twenty-six wood engravings showing various meats and fish. Mackenzie's Five Thousand Receipts serves as a compendium of practical knowledge for 19th-century households, covering a wide spectrum of subjects. It reflects the practical concerns and interests of individuals during that period, offering insights into domestic and agricultural practices, culinary arts, health, and various useful arts. Bitting p.299; Cagle 505 Oxford p. 152 (citing the 1823 London edition). .

David Brass Rare Books (ABAA/ILAB)Professional seller

Book number: 05774

Catalogue: Medicine

Keywords: Food Cookery

MUFFETT, Thomas

Health's Improvement: Or, Rules Comprizing and Discovering the Nature, Method, and Manner of Preparing All Sorts of Food Used in This Nation

London: Tho: Newcomb for Samuel Thomson, 1655. With a Focus on the Nature and Preparation of Food Rare First Edition of Thomas Moffet's 'Health's Improvement' MUFFET, Thomas. Health's Improvement: Or, Rules Comprizing and Discovering The Nature, Method, and Manner of Preparing all sorts of Food Used in This Nation. Written by that ever famous Thomas Muffett, Doctor in Physick: Corrected and Enlarged by Christopher Bennet, Doctor in Physick, and Fellow of the College of Physicians in London. London: Tho: Newcomb for Samuel Thomson, 1655. First edition with the spelling 'Muffet' on title-page. Small quarto ( 7 1/4 x 5 1/2 inches; 185 x 140 mm.). [viii, including Imprimatur leaf], 296 pp. Residue of early red ink signature on lower blank margin of title-page, some occasional very light water staining (most prominent on imprimatur leaf) and some very occasional light marginal foxing, otherwise a very fresh copy. Seventeenth century calf, covers ruled in blind, rebacked. Smooth spine ruled in blind and lettered in gilt. An excellent example of a very scarce book. We have only been able to locate two examples auction. The last was in 2015 (Sotheby's NY) , 2015; & then previously in 1984 (BBA, London). Thomas Moffet (aka Muffett, 1553-1604) was an English naturalist and physician. He is best known his study of insects and arthropods in regard to medicine (particularly spiders), his support of the Paracelsian system of medicine, and his emphasis on the importance of experience over reputation in the field of medicine. He was an Anti-papist due to his Puritan beliefs. Descriptions of tame and wild animals, fish and fowl include entertaining digressions as nearly every possibility seems to be described. Hares, hedgehogs, squirrels, lobster, oysters, frog, and snails as well as exotic fruits and vegetables and spices enter the discussion. Bread making and sauces also seem to have been areas of special interest to him. Published posthumously from a ca. 1590 manuscript, Moffet's work in nutrition appeared in Health's Improvement which reflect his perspective on the preparation of various foods and their impact on health, was designed more for the layman than for contemporary medical professionals. It contains the first list of British wildfowl, recognizing for the first time the migratory habits of many of them. Given its focus on the nature and preparation of food, "Health's Improvement" is situated within a broader tradition of early modern writings on dietetics and culinary practices. These works often aimed to provide practical advice for a healthy life based on the understanding of food and its effects on the body. References: Andre L. Simon, Bibliotheca Gastronomica, page 103, No. 1063; Arnold W. Oxford, English Cookery Books to the Year 1850, page 27; G. Vicaire, Bibliographie Gastronomique, page 613; Catalogue of the Wellcome Medical Library, Volume 4, page 148, under Moffet; Sotheby's, The Collection of Robert S. Pirie, part 2, page 99, Lot No. 593; ESTC R202888; Wing M2383; Bitting, Cagle & Maclean all listing later editions. .

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Book number: 05746

Catalogue: Medicine

Keywords: Food Cookery

NONNIUS, Ludovicus

Diaeteticon Sive de Re Cibaria Libri IV

Antwerp: ex Officina Petri Belleri, 1645. Diaeteticon - Containing Everything that the Ancients Wrote about Food NONNIUS, Ludovicus. Diaeteticon sive de Re Cibaria libri IV. Secunda editio et Auctior. Antuerpiae, ex Officina Petri Belleri, MDCXLV (Antwerp, 1645). Second edition. Small quarto (7 1/2 x 6 inches; 191 x 152 mm.). xxix, 526, [2, colophon, verso blank] pp. Paper faults in lower blank margins of Ff3 pp. 29/230; Oo4 pp. 295/296 & Ss4 pp. 327/328. Lower blank corner (7/8 x 1 3/8 inch) of Nnn3 pp. 469/470 torn away, some light lower marginal staining affecting the last fifty pages. Contemporary vellum, lettered on spine in manuscript. Armorial bookplate of Westbury on front paste-down. Covers a little spotted. A very good copy. "The treatise is divided into 4 books, the first on the repast in general and fruits and legumes; the second on animals, fowl and game; the third on fish; and the fourth on beverages." (Bitting p. 344) First published in 1627, Ludovicus Nonnius's Diaeteticon was a significant source for understanding the dietary recommendations and medical perspectives of the 17th century. It provides insights into the historical development of medical knowledge, particularly in the field of nutrition and dietetics. The 17th century was a time of evolving ideas in medicine, including the understanding of the relationship between diet and health. Works like Nonnius's "Diaeteticon" contribute to the historical understanding of early modern medical practices. Ludovic Nunez , by his Latin name Ludovicus Nonnus or Ludovicus Nonnius , is a Flemish doctor, born in Antwerp in 1553 and died after 1645. He was the son of a Portuguese surgeon who had followed the Spanish armies into the Netherlands. He traveled extensively in Italy . We do not know the exact date of his death; but he was still alive in 1645 when he signed the second edition of his treatise on food. His erudition was unusual and he maintained correspondence with several scholars, Justus Lipsius among others. The first edition of 1727 is strictly the same as the one here offered, published in 1645. The work contains everything that the ancients wrote about food. The first book gives general considerations on meals, fruits and vegetables; the second is devoted to meat, game, poultry; the third to fish and the last to drinks: habits of drinking iced, hot mixtures of wine and water; Empedocles' opinions on wine, why Pythagoras did not drink wine, Asclepiades ' magnificent praise of wine; the nutritional qualities of wine, the different species of wine, old wines; the barbarians who drink pure wine; how to mix wine; one chapter concerns mead (in Latin, Mulsum); wine diseases; beer, palm wine, cider. Bitting p. 344; Hirsch II, 391; Vicaire 626. .

David Brass Rare Books (ABAA/ILAB)Professional seller

Book number: 05773

Catalogue: Medicine

Keywords: Food Cookery

[COOKERY]. SALMON, William

Family-Dictionary; or, Houshold Companion: The

London: Printed for H. Rhodes, 1695. Rare First Edition of 'The Family-Dictionary; or, Houshold Companion' by William Salmon, Derided by Physicians as "The King of the Quacks" [SALMON, William]. The Family-Dictionary; or, Houshold Companion: Wherein are Alphabetically laid down Exact Rules and Choice Physical Receipts for The Preservation of Health, Prevention of Sickness, and Curing the several Diseases, Distempers, and Grievances, incident to Men, Women, and Children. Also, Directions for Making Oils, Ointments, Salves, Cordial-Waters, Powders, Pills, Bolus's, Lozenges, Chymical Preparations, Physical-Wines, Ales, and other Liquors, &c. and Descriptions of the Virtues of Herbs, Fruits, Flowers, Seeds, Roots, Barks, Minerals, and Parts of Living Creatures, used in Medicinal Potions, &c. Likewise, Directions for Cookery, in Dressing Flesh, Fish, Fowl, Seasoning, Garnishing, Sauces, and Serving-up in the Best and most acceptable Manner. The whole ART of Pastry, Conserving, Preserving, Candying, Confectioning, &c. Also, The Way of Making all sorts of Perfumes, Beautifying-Waters, Pomatums, Washes, Sweet-Balls, Sweet-Bags, and Essences: Taking Spots, and Stains out of Garments, Linnen, &c. and Preserving them from Moths, &c. Washing Point, Sarsnets, and Restoring Faded Linnen; and Scowring, or Brightning Tarnished Gold, or Silver Lace, Plate, &c. Together, With the Art of Making all sorts of English Wines, as Currants, Cherries, Gooseberries, and Cyder, Mead, Metheglin, &c. And the Art of Fining, and Recovering Foul or Faded Wines. The Mystery of Pickling, and keeping all Sorts of Pickles throughout the Year. To which is Added, as an Appendix, The Explanation of Physical Terms, Bills of Fare in all seasons of the year. With the art of Carving. And many other Useful Matters. By J.H. London: Printed for H. Rhodes, 1695. First edition. Octavo (6 7/8 x 4 1/2 inches; 174 x 114 mm.). [viii], [1-370]. [16, index] pp; [A4], B8-U7,[2, additional leaf],Uu-Z8, Aa8. Lower blank corner of F1 expertly strengthened, Small worm-track in upper blank margins of E5-K8, not affecting text. Seventeenth century mottled calf, covers ruled in blind, smooth spine, expertly repaired. Early ink signatures dated '1766' on rear free endpaper. Ex Bernard Quaritch, London with their 'May 1974' pencil marking in the rear. A very nice copy of a rather rare and important eighteenth century cookery & household book. An early work on cookery and domestic medicine, containing recipes such as snail broth for consumption, and spiced spirits to protect the lungs. Rare: only two complete copies of this first edition of 1695 (without the author's name on the title-page) have appeared at auction over the past 100 years: Dominic Winter 2003 & 2006. William Salmon (1644-1713) was an English empiric doctor and a writer of medical texts. He advertised himself as a "Professor of Physick". Salmon held an equivocal place in the medical community. He led apothecaries in opposing attempts by physicians to control the dispensing of medicines, and was derided by physicians as "the King of the Quacks". He has been described as "a brilliant publicist, but not much of a philosopher". Salmon "copied, translated, abridged, enlarged and compiled from the texts of others" to create popular books emphasizing practice over theory, and often marketing his own medications. A prolific author on a broad range of medical topics, Salmon's works were widely read in his time. His books were owned by respected men including Isaac Newton, Daniel Defoe, William Congreve and Samuel Johnson. Bitting, p. 416; Cagle 981; Oxford, pp. 45-46; Wing H66. .

David Brass Rare Books (ABAA/ILAB)Professional seller

Book number: 05751

Catalogue: Medicine

Keywords: Food Cookery