The Cook s Oracle; containing Receipts for Plain Cookery, also the Art of composing the most simple and most highly finished Broths, Gravies, Soups, Sauces, Store Sauces, and Flavoured Essences: Pastry Preserves, Puddings, Pickles &c. containing also A Complete System of Cookery for Catholic Families. The Quantity of each Article is accurately stated by Weight and Measure; being the result of Actual Experiments instituted in the Kitchen of William Kitchiner, M.D. A New Edition.

Kitchiner, William, M.D.

Editore: Printed for Cadell and Co. Edinburgh; Simpkin and Marshall, and G. B. Whittaker, London; and John Cumming, Dublin., 1829

Riguardo questo articolo

"Original binding, quarter calf over cloth boards, spine with gold titles and lines; pp., xix, (1), 512. Bookplate of A. Leonard Filler to front pastedown. Previous owner s signature Mrs Cazalet Smith, 13 Milsom Street 1830 at top of Preface page. Some rubbing to edges, shoulders and corners, light spotting pp. 419 - 423 but otherwise a good clean, tight copy. News clipping inserted inscribed with B.C. June 1923 (possibly the Bath Chronicle?) with an article about the author referring to this book, entitled A Gourmet and his Guests. It states that The kitchener, which the L.C.C. Committee on Atmosphere Pollution wishes to have abolished, derived its name - …. from its inventor, the eccentric Dr William Kitchiner… Kitchiner was a notable gourmet, who wrote a once famous manual, the "Cook s Oracle," and his Tuesday evening parties, where he was fond of trying experiments in the culinary art , were frequented by many of the most eminent folk of his time. … Kitchiner is credited with originating the ever-popular potato crisp, the recipe for which is contained in this book (p. 192). Many interesting recipes also appear including Cocky Leeky Soup, Wow Wow Sauce, Wheatears, Cucumber Stewed and Bride or Wedding Cake.".

Codice articolo A00175

Dati bibliografici

• Titolo: The Cook s Oracle; containing Receipts for Plain Cookery, also the Art of composing the most simple and most highly finished Broths, Gravies, Soups, Sauces, Store Sauces, and Flavoured Essences: Pastry Preserves, Puddings, Pickles &c. containing also A Complete System of Cookery for Catholic Families. The Quantity of each Article is accurately stated by Weight and Measure; being the result of Actual Experiments instituted in the Kitchen of William Kitchiner, M.D. A New Edition.
• Editore: Printed for Cadell and Co. Edinburgh; Simpkin and Marshall, and G. B. Whittaker, London; and John Cumming, Dublin.
• Data di pubblicazione: 1829
• Rilegatura: Hardcover
• Condizione: Good