The French Cook, A System of Fashionable and Economical Cookery, Adapted to the use of English Families. Thirteenth edition, Corrected and Enlarged, With an Appendix of Observations On the meals of the day, - New method of giving fashionable Suppers at Routs and Soirees, as practised by the Author when with Lord Sefton History of Cookery Rules for Carving On the Choice of Meat, &c.

Descripción

Ebers & Co., London, 1835. Formal French cuisine laid out for an English audience by the celebrated Monsieur Ude, who cooked for Louis XVI, the Earl of Sefton, and the Duke of York. This classic cookbook, ground breaking in its day, was first published in 1813 and is here in its thirteenth edition, with a frontispiece portrait of the author engraved by A. Deane after a Maclise drawing, and nine pages depicting bills of fare as they should be arranged at table. The work is peppered liberally with French terms (for which a vocabulary is provided) and with elaborate techniques that seem likely to have been in use in the most elegant kitchens (but not necessarily beyond the reach of less elite aspirants); Byron swiped the names of many of Ude's dishes for use in canto 15, stanzas 62 - 74 of "Don Juan," and indeed two of Ude's suggested course progressions for stanza 63 (see p. 426). 12mo (19.5 cm, 7.7"). Frontispiece, xlviii, 453 pp. Half leather, effectively disbound with spine leather coming away and rear board detached. Frontispiece browned; pages otherwise only very faintly age-toned, with scattered light spotting. Internally solid, generally clean, and attractive copy. Effectively disbound externally. Scarce.   Condition Report Externally See above and photos Internally See above and photos Publisher: see above. Publication Date: 1835 Binding:  Half Leather Edition: Thirteenth Edition. N° de ref. del artículo ABE-1508332804685

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