The Universal Cook, and City and Country Housekeeper. Containing all the various branches of cookery: the different methods of dressing butchers meat, poultry, game, and fish; and of preparing gravies, cullices, soups, and broths; to dress roots and vegetables, and to prepare little elegant dishes for suppers or light repasts: to make all sorts of pies, puddings, pancakes, and fritters; cakes, puffs, and biscuits; cheesecakes, tarts, and custards; creams and jams; blanc mange, flummery, elegant ornaments, jellies, and syllabubs. The various articles in candying, drying, preserving, and pickling. The preparation of hams, tongues, bacon, &c. Directions for trussing poultry, carving, and marketing. The making and management of made wines, cord

COLLINGWOOD, John Francis & WOOLLAMS, John.

Verlag: Printed by R. Noble, for J. Scatcherd and J. Whitaker. 1792, 1792

[28], 451, [1]p, half title, engraved double-portrait frontispiece, 12 engraved plates setting out bills of fare for each month, 1 engraved plate on directions for carving. 8vo. Small marginal tears to frontispiece & preface leaf, light age toning, occasional fingermarks to margins, small ink splash on p.221. Contemporary calf, gilt borders, expertly rebacked in matching style, gilt bands, red morocco label. Early name of Margt. Elcock on leading e.p., later inscr. of Joseph Steward on half title. ESTC T50471. First edition, reprinted in 1797. Bitting p.94; Cagle 626; Maclean p.30. 'By the end of the eighteenth century, fashionable gentlemen began to dine with regularity in large taverns. As tavern food gained in popularity, the chefs who cooked the fare began to publish their own cookbooks. These new culinary stars claim not to have learned their trade in a private household, but through methodical study as an apprentice. The Universal Cook was written by John Francis Collingwood and John Woollams, the two principal cooks at The Crown and Anchor Tavern in the Strand, notable for its radical clientele. In their cookbook, which had the distinction of also being printed in French, the two chefs discuss the meats, produce, and fruits in season. [They] also devote a chapter of their cookbook to the kitchen garden. In December there were few plants that continued to grow, so much of their advice is spent on digging the soil in trenches and preparing it for spring sowing; as well as saving cauliflower, broccoli, and artichokes from hard frost.' Ref: article in Jane Austen's World, an on-line resource. Bestandsnummer des Verkäufers 74528

Bibliografische Details

Titel: The Universal Cook, and City and Country ...
Verlag: Printed by R. Noble, for J. Scatcherd and J. Whitaker. 1792
Erscheinungsdatum: 1792
Einband: Hardcover