Title: The English art of cookery, according to the...
Publisher: Printed for G. C. and J Robinson.
Publication Date: 1794
Book Condition: Good
Edition: 3rd Edition
8vo. iv, xx, 564 printed pages. Twelve engraved plates of Bills of Fare (for the 12 months of the year, each one being a table layout of oval or octagonal dishes). Owners contemporary signature to the head of leaf i. Collates a8, b4, A - Z8, Aa - Nn8, Oo2. Endpapers replaced. 14.5 x 21 cm. Contemporary black quarter calf binding with marbled boards, recently respined with a contrasting maroon gilt lettered label. Lacks title-page (supplied in photocopy). Small repair to the page iii-iv, affecting a few words of text. Two plates with marginal corner tears, otherwise a very good copy. The English Art of Cookery is a cookery book of English cuisine by the tavern cook Richard Briggs ("many Years Cook at the Globe Tavern, Fleet-street, the White-Hart Tavern, Holborn, now at the Temple Coffee-house."), first published in 1788. It includes recipes for toad in a hole, mushroom ketchup and puff pastry, and examples of Anglo-Indian influence (in the Pickling chapter, there are "Mock Ginger", "Melon Mangoes", and "Elder Shoots in Imitation of Bamboo". Briggs gives recipes for curries of veal and of chicken, calling for the use of "curric powder"). Cagle 579. ESTC T91032 with only one UK location (the British Library) for this edition, out of 13 worldwide copies. Apart from the title-page, presents very well. Bookseller Inventory # 5050