Briggs (Richard) - The English Art of Cookery

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The English Art of Cookery, according to the present practice; being a complete guide to all housekeepers, on a plan entirely new ... With bills of fare for every month of the year. Second edition, 8vo, 21cm, pp.iv,xx, engraved plates, 656, London: Printed for G.G.J. and J. Robinson, Pater-Noster-Row, 1791.

Half-title present, 12 engraved plates of bills of fare, some scattered spotting, contemporary ownership inscription 'Mary Bunow' to front free endpaper, upper hinge split, contemporary sheep, rebacked, maroo morocco title label to spine, upper board repaired at head. A very good copy.

On the title-page Richard Briggs describes himself as being 'many Years Cook at the Globe Tavern, Fleet-street, the White-Hart Tavern, Holborn, and now the Temple Coffee-house.' The volume is strictly organised into 38 chapters with clearly distinct themes, covering poultry, soups and broths, fish dressings, sauces, stews and hashes, ragous and fricassees, roots and vegetables, puddings, pies and tarts, pancakes and fritters, cheesecakes and custards, blancmanges, jellies and syllabubs, potting and little cold dishes, carving, garden vegetables, brewing, wines and cordial wines and more. The twelve plates depict selected bills of fare for each month of the year.

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