The English Art of Cookery, According To The Preset Practice; Being A Complete Guide to all Housekeepers, On a Plan Entirely New: Consisting of Thirty-Eight Chapters.

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Briggs, Richard. London, G.G.J. and J. Robinson. 1791, Second edition. 656 pages. 20 x 13 cm. Twelve engraved plates: bills of fare for each month. One of the foremost cookbooks of the Regency era. Briggs, a cook at the Globe and White Hart Taverns and The Temple Coffee-House claims to offer “Directions and Receipts more intelligible than in most Books of the Kind” — chapters on Marketing, Trussing, Boiling, Roasting, Frying, Directions for Seafaring Men, Drying and Candying, Salting and Sousing, Wines et al. [CAGLE 579]. Black head of A3 excised not affecting text, corners worn, joints cracked but firm, internally a clean copy overall. Lacks free endpaper. Full contemporary calf, spine segments decorated in gilt, red leather spine label, edges speckled. Very good. Leather-bound.