1329456 THE COOK'S OWN BOOK: BEING A COMPLETE CULINARY ENCYCLOPEDIA: CONSISTING OF ALL VALUABLE RECIPES FOR COOKING MEAT, FISH, AND FOWL. N. K. M. Lee, Mrs.
THE COOK'S OWN BOOK: BEING A COMPLETE CULINARY ENCYCLOPEDIA: CONSISTING OF ALL VALUABLE RECIPES FOR COOKING MEAT, FISH, AND FOWL.
THE COOK'S OWN BOOK: BEING A COMPLETE CULINARY ENCYCLOPEDIA: CONSISTING OF ALL VALUABLE RECIPES FOR COOKING MEAT, FISH, AND FOWL.
THE COOK'S OWN BOOK: BEING A COMPLETE CULINARY ENCYCLOPEDIA: CONSISTING OF ALL VALUABLE RECIPES FOR COOKING MEAT, FISH, AND FOWL.

THE COOK'S OWN BOOK: BEING A COMPLETE CULINARY ENCYCLOPEDIA: CONSISTING OF ALL VALUABLE RECIPES FOR COOKING MEAT, FISH, AND FOWL.

Boston: Munroe and Francis, 1832. First Edition, First Issue. Octavo, xxxv, [1], 300 pages; VG; bound in period full speckled calf, gilt rules and a black label with gilt titling to spine; minor wear, primarily to extremities; faded gilt to board edges; all endpapers excised; interior clean; With woodcut beef butchering guide on page xxxii; scarce; shelved case 1.

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NOTES

First edition, first issue, of "the first alphabetically arranged culinary encyclopaedia to appear in the United States" [Oxford Companion to Food, page 17], and "one of the most popular cookbooks of 19th century America. It went through at least a dozen printings before 1865." [Michigan State University introduction, online]. With no mention of Lyman Thurston & Co. on the copyright page, signifying a first issue.;

Full publication: 'Boston: Munroe and Francis; New York, Charles S. Francis, and David Felt; Philadelphia, Carey and Lea, and Grigg and Elliot';

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