A Collection of Classic Cookery Books for Food and Drinks
Published by George Routledge & Sons; William Heinemann Ltd.; Chatto & Windus; T. Werner Laurie Ltd.; Practical Press Limited c1890-1952, London, 1890
- Hardcover
- Used
Seller: Rooke Books PBFA, Bath, United KingdomRooke Books PBFA
AbeBooks seller since May 18, 2007
Association member: PBFA
Condition: Used - Good
£ 150.00
Quantity:Â 1 available
Add to basketItem description from seller
Five lovely red cloth bound cookery books on foods, drinks, and sauces, from a selection of British food writers. Five volumes. This set contains: The New Cookery Book: A Complete Manual, c1890. People's edition. A complete manual of English and foreign cookery on sound principles of taste and science, comprehending carefully tried receipts for every branch of the art. Written by Anne Bowman, a British cook book writer, best known for this work. The Conduct of The Kitchen: How to Keep a Good Table for Sixteen Shillings a Week, 1925. First edition. A detailed guide to economical cookery, with examples of inexpensive dishes and menus from soups and sauces to entirely new delights. Written by Xavier Marcel Boulestin, a French chef, restaurateur, and the author of cookery books that popularised French cuisine in the English-speaking world. John Fothergill's Cookery Book, 1943. First edition. Illustrated with a frontispiece, five plates, and six in-text figures. Collated complete. A collection of known recipes with the author's own modifications and guides to preparation, as well as a number of original dishes and sauces produced over twenty years of innkeeping. Written by John Rowland Fothergill, an English innkeeper and entrepreneur, described as a "pioneer amateur innkeeper" in Who's Who. Cookery Up-To-Date, 1948. New and revised edition. A practical handbook of what to eat and how to cook it, intended for students and housewives alike. With chapters on fish, meat, poultry, vegetables and salads, breakfast, cakes, bread, sauces, sweet dishes, and more. Written by May Little, a British cookbook writer. Steps to Good Sauces, 1952. First edition. A good sauce can make a meal, and this work will provide detailed instructions on how to create one each and every time. With chapters on veloute, bechamel, Espagnole, tomato sauce, Hollandaise, stocks, and more. Written by Alwynne Vane-Thompson, a British cook, chef instructor at the London Institute, and food writer. Dated from the British Library. In the original full cloth binding. Externally, sound with light rubbing and bumping to the extremities. Light fading to the spines with the odd small mark to the cloth. Internally, firmly bound. Pages are bright with the odd small spot or handling mark. Light age toning to the extremities and the endpapers. With the previous owner's bookplate to the front endpaper. Good.…
Seller Inventory # 973T26
Bibliographic details
- Title
- A Collection of Classic Cookery Books for Food and Drinks
- Author
- Various
- Publisher
- George Routledge & Sons; William Heinemann Ltd.; Chatto & Windus; T. Werner Laurie Ltd.; Practical Press Limited c1890-1952, London
- Publication year
- 1890
- Condition
- Good
- Book Type
- book
- Binding
- Cloth
- Illustrator
- None
- Item weight
- 1.5 kilograms
- Dimensions
- 7.5" by 5.5"
Rooke Books PBFA
Bath, United Kingdom
Shipping rates from United Kingdom to U.S.A.
| Item | 3 to 5 business days | 2 to 3 business days |
|---|---|---|
| First item | £ 21.99 | £ 27.99 |
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- Bank Draft
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Specialty
Antiquarian BooksAssociation member
Seller's business information
Thompson Acquisitions Ltd
The Dispensary, 8 Cleveland Pl, 8 Cleveland Place East
Bath, United Kingdom BA1 5DJ
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