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Harland, Marion [Herrick, Christine Terhune] [GASTRONOMY]Biblio.com

The Cottage Kitchen

A Lady [Glasse, Hannah (1708-1770)] [GASTRONOMY]Biblio.com

The Art of Cookery made Plain and Easy which far exceeds any Thing of the Kind ever yet Published

1748355490723990London 1748. Hard Cover. London: Printed for the Author at Mrs Wharton's Toy-Shop nd 1748. The scarce third edition of this important and immensely popular cookery book by Hannah Glasse dated from 1748 as per ESTC. 330 pages. All publication information was taken from ESTC Reference T163724. First published in 1747. This cookbook was extremely popular upon publication and ran through at least forty editions some unauthorised. Written in plain and simple language for servants to understand and follow instructions easily it contains various useful hints for the kitchen with numerous recipes and techniques such as roasting boiling simple dishes for dinner dressing soups side dishes puddings sausages and more.Including directions for the sick and on distilling as well as such recipes to keep bugs away. Oberlé notes that the author "Severely condemns the extravagance of French cooking" although some French recipes are included in this book. Including an extensive list of subscribers at the front of the book. This copy has benefitted from a recent sympathetic and sumptuous re-bind in half brown morocco with title in gold to red label on panel 2. Foxing to the page block edges which has crept into the text block in places particularly to the early/late pages of the book. The title page - usually found missing - is present. Neat name in ink to the title page. The Art of Cookery is noteworthy for its emphasis on precision of cooking times and directions and clarity and simplicity of language. It went on to become the most successful and influential cookery book of the later half of the Eighteenth Century. NB: Glasse's authorship revealed in the fourth edition was disputed until 1937. Photographs/scans available upon request. hardcover

James M Pickard, ABA, ILAB, PBFA. · Royaume-Uni1 000,00 £GB≈ 1 141,80 €

Mushroom Identification and GastronomyBiblio.com

Mushroom Identification and Gastronomy in France England and Russia 1861-1957

1861179351861. Book collection 1861-1957 assembling three works on mushrooms and truffles that document the development of mycology foraging practices and culinary uses of fungi across France England and Russia. The earliest volume by French naturalist Jules Rémy presents a mid-nineteenth-century synthesis of botanical observation and gastronomy detailing identification preservation and preparation of mushrooms and truffles within a European culinary tradition. The later English work by W. Delisle Hay reflects the expansion of amateur natural history in the late nineteenth century providing accessible guidance for identifying edible and poisonous species. The twentieth-century Russian volume extends this trajectory into a more modern scientific and instructional framework incorporating photographic illustration and systematic indexing. Together the collection traces changing approaches to fungi as objects of scientific study subsistence knowledge and culinary practice across multiple linguistic and national contexts.<br /> <br /> Rémy Jules. Champignons Truffes. Paris: Librairie Agricole de la Maison Rustique 1861. First edition. Hay W. Delisle. The Fungus Hunter's Guide. London: Swan Sonnenschein Lowrey and Co. 1887. Russian-language work on mushrooms. Moscow or other city: publisher not specified 1957. Three volumes spanning France England and Russia presenting illustrated guides to mushroom identification preparation and study. Rémy's work includes twelve color lithographed plates depicting species such as morels chanterelles and ceps alongside discussion of truffle preparation and preservation. Hay's guide is intended for amateur mycologists with illustrations and indexed reference material to support field identification. The Russian volume includes photographic and illustrated content with systematic organization of species.<br /> <br /> Three volumes. Rémy: 173 pages with color plates; soft covers retaped some foxing not affecting text or plates. Hay: 154 pages in original green boards with light shelfwear. Russian volume: 168 pages in soft covers with printed and photographic illustrations. Overall very good condition. A cross-national grouping of works documenting the scientific and culinary study of mushrooms from the nineteenth to mid-twentieth centuries. unknown

Max Rambod Inc. · États-Unis550,00 $US≈ 465,35 €

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