An edition of The art of cookery made plain and easy (1770)

The art of cookery made plain and easy

which far exceeds any thing of the kind yet published ... : to which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index

A new edition.

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Cover of: The art of cookery made plain and easy by Hannah Glasse
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Last edited by ImportBot
December 8, 2019 | History
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An edition of The art of cookery made plain and easy (1770)

The art of cookery made plain and easy

which far exceeds any thing of the kind yet published ... : to which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index

A new edition.

by

  • 0 Ratings
  • 1 Want to read
  • 0 Currently reading
  • 0 Have read

"Revised and republished many times since its 1747 debut, this cookbook was a bestseller in England and the United States for more than 100 years. Author Hannah Glasse dismisses French cookery as fussy and expensive, focusing instead on standards of Anglo-American cuisine. Simple dishes, from soups to cakes, feature straightforward directions"--

Publish Date
Publisher
Printed for W. Strahan, J. and F. Rivington, W. Johnston, L. Davis, T. Longman, R. Bladwin, W. Owen, J. Hinton, B. White, S. Crowder, T. Caslon, Hawes and Co., W. Nicoll, J. Robson, T. Becket, T. Davies, J. Wilkie, Robinson and Roberts, J. Almon, J. Knox, T. Cadell, W. Cornish, R. Dymott, H. Gardner, B. Domville, S. Bladon, G. Pearch, and W. and J. Richardson
Language
English
Pages
384

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Previews available in: English

Subjects
Early works to 1800, English Cooking, Cooking, english, COOKING / Regional & Ethnic / English, Scottish & Welsh, COOKING / Reference, COOKING / History

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Edition Availability
Cover of: The art of cookery made plain and easy
The art of cookery made plain and easy: the revolutionary 1805 classic
2015, Dover Publications
in English
Libraries near you: WorldCat
Cover of: The art of cookery, made plain and easy
The art of cookery, made plain and easy: which far exceeds any thing of the kind yet published ... to which are added one hundred and fifty new and useful receipts and also fifty receipts for different articles of perfumery with a copious index
1778, W. Strahan ... [et al.]
in English - A new ed. / with all the modern improvements ..
Cover of: The art of cookery, made plain and easy
The art of cookery, made plain and easy: which far exceeds any thing of the kind yet published ...
1774, Printed for W. Strahan, J. and F. Rivington, J. Hinton [etc., etc.]
in English - A new edition. With the order of a modern bill of fare / for each month.
Cover of: The art of cookery made plain and easy
The art of cookery made plain and easy: which far exceeds any thing of the kind yet published ... : to which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index
1770, Printed for W. Strahan, J. and F. Rivington, W. Johnston, L. Davis, T. Longman, R. Bladwin, W. Owen, J. Hinton, B. White, S. Crowder, T. Caslon, Hawes and Co., W. Nicoll, J. Robson, T. Becket, T. Davies, J. Wilkie, Robinson and Roberts, J. Almon, J. Knox, T. Cadell, W. Cornish, R. Dymott, H. Gardner, B. Domville, S. Bladon, G. Pearch, and W. and J. Richardson
in English - A new edition.
Libraries near you: WorldCat

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Book Details

Table of Contents

(from t.p.) Containing, I. How to roast and boil to perfection every thing necessary to be sent up to table
II. Of made-dishes
III. How expensive a French cook's sauce is
IV. To make a number of pretty little dishes for a supper, or side-dish, and little corner-dishes for a great table
V. To dress fish
VI. Of soops and broths
VII. Of puddings
VIII. Of pies
IX. For a Lent dinner; a number of good dishes, which you may make use of at any other time
X. Directions to prepare proper food for the sick
XI. For captains of ships; how to make all useful things for a voyage; and setting out a table on board a ship
XII. Of hog's puddings, sausages, &c.
XIII. To pot and make hams, &c.
XIV. Of pickling
XV. Of making cakes, &c.
XVI. Of cheese-cakes, creams, jellies, whipt syllabubs, &c.
XVII. Of made wines, brewing, French bread, muffins, &c.
XVIII. Jarring cherries and preserves, &c.
XIX. To make anchovies, vermicella, catchup, vinegar, and to keep artichokes, French-beans, &c.
XX. Of distilling
XXI. How to market, the seasons of the year for butchers meat, poultry, fish, herbs, roots, and fruit
XXII. A certain cure for the bite of a mad dog / by Dr. Mead
XXIII. A receipt to keep clear from buggs.

Edition Notes

A facsimile of the author's signature is printed on the first page of text.

"Appendix to The art of cookery, made plain and easy" has a half title on Z1r; pagination and register are continuous.

Woodcut head- and tail-pieces.

Misnumbering p. 382-383 as 372-373, respectively.

Signatures: A⁸ a⁸ B-2C⁸ 2D⁴.

Includes index.

Rhees, W.J. Smithson and his bequest, p. 64

extracted picklist 20081216 BHLEX

SCNHJS copy (39088012532966) has inscribed in ink on front paste-down: 1850 / Smithsonian B.

SCNHJS copy with occasional pencilled ms. markings and note in margins; pencilled index on back paste-down.

SCNHJS copy from the James Smithson Collection.

SCNHJS copy bound in contemporary mottled sheepskin; panelled spine with rules in gilt, red leather spine label with title in gilt; rolls on edges of boards.

SCNHJS copy has bookplate: Smithsonian Libraries Adopt-a-Book Program, Adopted by John H. Dick.

Published in
London
Other Titles
Glasse's Cookery

Classifications

Library of Congress
TX705 .G54 1770

The Physical Object

Pagination
[2], vi, [24], 384, [24] p.
Number of pages
384

ID Numbers

Open Library
OL27756160M
Internet Archive
artofcookerymad00glas
LCCN
45050211
OCLC/WorldCat
2687374

Source records

Internet Archive item record

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December 8, 2019 Created by ImportBot Imported from Internet Archive item record