Isbn: 9781903018392 - a new and easy method of cookery (29 risultati)

Hardcover. Condizione: Very Good. A New and Easy Method of Cookery: A Fascsimile Edition This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.…

hardcover. Condizione: Very Good. Most items will be dispatched the same or the next working day. A copy that has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condizione: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Condizione: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. …

Paperback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condizione: Very Good. Very Good condition. Very Good dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp.

Hardcover. Condizione: Fine. Condizione sovraccoperta: Fine. 1st Edition. 1755 facsimilie edition.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Hardback. Condizione: New.

Hardcover. Condizione: Brand New. facsimile edition. 256 pages. 8.50x5.75x1.00 inches. In Stock.

Condizione: New. pp. 256 2 Illus.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

hardcover. Condizione: New. 1st.

Hardcover. Condizione: new. Hardcover. Elizabeth Cleland was a teacher of cookery in Edinburgh in the mid-18th century. She wrote a general handbook of cookery for her pupils, and sold it more widely in the book trade in Scotland and England. Eventually, it went through several editions; it was the only book we know she wrote.Most early cookery books originated in London; for example, there is only one Scottish cookbook earlier than Elizabeth Clelands. Her text, therefore, is of great interest for what it says about the state of Scottish cookery at the time. Although in fact dependent on English practice and fashion, Clelands language and vocabulary makes her Scottish origins clear.Clelands text covers all the main categories of recipe, including those needed in the kitchen, the brewhouse, and the pickling and preserving still-room. There are many pie and pasty recipes as well as a few notes of medicines and cures. The print is clear and handsome.This edition is published jointly with the Paxton House Trust, a country house designed by Robert Adam near Berwick-upon-Tweed, now open to the public. The copy which has been used for the facsimile has definite links to the house. These are explained, as is something of the domestic organisation necessary for production of this style of food, in an introduction by Peter Brears, one of Britains foremost experts on historical kitchen equipment and famed for his reconstructions of early English cookery (for instance at the kitchens of Hampton Court). There is only one Scottish cookbook earlier than Elizabeth Cleland's. Her text, therefore, is of great interest. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: New.

Condizione: New.

Condizione: New. pp. 256.

Condizione: As New. Unread book in perfect condition.

Hardback. Condizione: New. New copy - Usually dispatched within 4 working days.

Cloth. Condizione: Very Good. Condizione sovraccoperta: Very Good. Spotting to endpapers else very good clean copy.

Condizione: New. pp. 256.

Condizione: New.

hardcover. Condizione: New.

Buch. Condizione: Neu. Neuware - This is a facsimile of a book first published in 1755 by the owner of a cookery school in Edinburgh. It is provided with an historical introduction by Peter Brears who places the work in the context of what we know about early Scottish cookery literature as well as the particular context of this book, found in the library of Paxton House, a mid-18th century Adam mansion in the Scottish borders. It is a useful marker of the state of Scottish cookery at the time, as well as full of excellent and enticing recipes. It is published in collaboration with The Paxton Trust, the present owners of Paxton House.…

hardcover. Condizione: New. In shrink wrap. Looks like an interesting title.

Condizione: New. &Uumlber den AutorrnrnElizabeth Cleland was a teacher of cookery in Edinburgh in the mid-18th century. She wrote a general handbook of cookery for her pupils, and sold it more widely in the book trade in Scotland and England. Eventually, i.

Hardcover. Condizione: new. Hardcover. Elizabeth Cleland was a teacher of cookery in Edinburgh in the mid-18th century. She wrote a general handbook of cookery for her pupils, and sold it more widely in the book trade in Scotland and England. Eventually, it went through several editions; it was the only book we know she wrote.Most early cookery books originated in London; for example, there is only one Scottish cookbook earlier than Elizabeth Clelands. Her text, therefore, is of great interest for what it says about the state of Scottish cookery at the time. Although in fact dependent on English practice and fashion, Clelands language and vocabulary makes her Scottish origins clear.Clelands text covers all the main categories of recipe, including those needed in the kitchen, the brewhouse, and the pickling and preserving still-room. There are many pie and pasty recipes as well as a few notes of medicines and cures. The print is clear and handsome.This edition is published jointly with the Paxton House Trust, a country house designed by Robert Adam near Berwick-upon-Tweed, now open to the public. The copy which has been used for the facsimile has definite links to the house. These are explained, as is something of the domestic organisation necessary for production of this style of food, in an introduction by Peter Brears, one of Britains foremost experts on historical kitchen equipment and famed for his reconstructions of early English cookery (for instance at the kitchens of Hampton Court). There is only one Scottish cookbook earlier than Elizabeth Cleland's. Her text, therefore, is of great interest. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Hardback. Condizione: New.