[First Edition] THE MODERN ART OF COOKERY IMPROVED; or, Elegant, Cheap, and Easy Methods, of preparing most of the Dishes now in vogue; In the

[First Edition] THE MODERN ART OF COOKERY IMPROVED; or, Elegant, Cheap, and Easy Methods, of preparing most of the Dishes now in vogue; In the
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Product Description

TITLE CONTINUED: To which is added, an Appendix; containing a dissertation on the different kinds of food, their nature, quality, and various uses.
By a Phycisian [sic].
And a Marketing Manual, and other useful particulars.
By the Editor.
FIRST EDITION 1767, 12mo, approximately 165 x 105 mm, 6½ x 4 inches, pages: xxiv, 1-284, [14], - index, bound in full modern panelled calf, gilt raised bands, gilt decoration in compartments, gilt lettered red morocco label, new endpapers.
Title page lightly browned, very faint damp stain to upper outer corner of A2-A8, occasional light browning to upper or lower margins, one or two tiny light stains, otherwise a very good clean tight copy.
See: John Newbery and his Successors 1740-1814, A Bibliography by S.
Roscoe, page 370, No.
A 494; Bitting, Gastronomic Bibliography, page 430; Vicaire, Bibliographie Gastronomique 791; Oxford, English Cookery Books, page 95; Maclean, Household and Cookery Books 1701-1800, page 131; ESTC T119096.
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