A COMPLETE SYSTEM OF COOKERY. In which is set forth, A Variety of genuine RECEIPTS, collected from several Years Experience under the celebrated Mr. de St. Clouet, sometime since Cook to his Grace the Duke of Newcastle.

TITLE CONTINUED: Together with Introductory Preface, Shewing how every Dish is brought to Table, and in what Manner the meanest Capacity shall never err in doing what his Bill of Fare contains, to which is added, a true Character of Mons. de St. Clouet. FIRST EDITION 1759. FROM THE LIBRARY OF ELIZABETH DAVID WITH AUTOGRAPHED NOTE TO JILL NORMAN. Provenance: ONCE IN THE LIBRARY OF HARRY SCHRAEMLI sold at Sotheby's, 23rd February, 1971, lot 490, (his bookplate to front pastedown); gifted to Jill Norman by Elizabeth David (her autograph gift card loosely inserted and Jill Norman's book label on front endpaper). 8vo, approximately 200 x 120 mm, 8 x 5 inches, pages: [14], Preface i-xxxiii, text 1-240, bound in full calf, rebacked at sometime using the contemporary gilt lettered label. Slight rubbing and scratches to binding, 2 lower corner tips neatly repaired, slight shelf wear, slight pale marking to title page, age-browning to pastedowns and endpapers, occasional pale age-browning to text, overall a very good tight copy, no loose pages. Jill Norman: "In the early 1960s I joined Penguin Books as an editor, and as the only woman it was inevitable that the cookery books fell to me. At that time, Penguin had published Bee Nilson's The Penguin Cookery Book, and four of five of Elizabeth David's early books. One of my first tasks was to call on Elizabeth David to discuss the cover of Summer Cooking. In the months and years thereafter Elizabeth and I were in touch about updates to her books as they were reprinted and we got to know each other well Elizabeth kindly left to me several books from her collection". (See Wikipedia). Katherine Bitting, Gastronomic Bibliography, page 477; Virginia Maclean, A Short-title Catalogue of Household and Cookery Books published in the English Tongue 1701-1800, page 147; William R. Cagle, A Matter of Taste, A Bibliographical Catalogue of International Books on Food and Drink, page 750, No. 1043; A Catalogue of Printed Books in the Wellcome Library, Volume 5, page 344; Georges Vicaire, Bibliographie Gastronomique, page 859-860; Andre L. Simon, Bibliotheca Gastronomica, page 144; Arnold Whitaker Oxford, English Cooery Books to the Year 1850, page 89. MORE IMAGES ATTACHED TO THIS LISTING, ALL ZOOMABLE, FURTHER IMAGES ON REQUEST. POSTAGE AT COST AND ALL PARCELS SENT FULLY TRACKED AND FULLY INSURED.…