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218 x 135 mm. (8 1/2 x 5 1/4"). iv, xx, 656 pp. Straightforward modern calf in the style of the period, raised bands, red morocco label lettered in gilt. With 12 copper plates depicting the bill of fare for each month of the year. Oxford, pp. 115-16; Maclean, p. 15; Bitting, p. 60. Spine and top inch of boards a bit sunned; otherwise, the entirely unworn binding very fine. Intermittent minor smudges, one margin with a closed tear, other trivial defects, but a remarkably clean, bright, and fresh copy internally, especially for a work used in the kitchen. This is an extremely well-preserved copy of Richard Briggs' very thorough cookbook, a rich source for late 18th century recipes. We know from the note on the title page that Briggs was a professional cook working "many years" at the "Globe Tavern, Fleet-Street, The White Hart Tavern, Holborn, and now at the Temple Coffee-House." He tells us in the preface that he was "one whose Habits of Life have been active, and not studious," and food historian Fiona Lucraft suggests in DNB that this may explain the rather creative spellings that appear throughout the work. Made up of over 1,200 recipes divided into 38 chapters, "The English Art of Cookery" covers the preparation of all types of foods, from meats and fishes to pickles, baked goods, eggs, desserts, beers, and more. Contrary to what its title suggests, this work includes recipes from elsewhere in Europe (particularly France) and the Empire, including Indian and West Indian-inspired dishes. Early editions of this very popular cookbook appear at auction with some regularity, but often in condition that reflects the work's intended unprotected use. Our copy is quite unexpectedly different.
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