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CARTER (Charles). The Complete Practical Cook: or, a New System of the Whole Art and Mystery of Cookery. Being a select collection of above five hundred recipes for Dressing, after the most Curious and Elegant Manner (as well Foreign as English) all Kinds of Flesh, Fish, Fowl, &c. As also Directions to make all Sorts of excellent Pottages and Soups, fine Pastry, both sweet and savoury, delicate Puddings, exquisite Sauces, and rich Jellies. With the best Rules for Preserving, Potting, Pickling, &c. Fitted for all Occasions: But more especially for the most Grand and Sumptuous Entertainments. Adorned with sixty curious copper plates; Exhibiting the full Seasons of the Year, and Tables proper for Every Month; As also Variety of large Ovals and Rounds, and Ambogues and Square Tables for Coronation-Feasts, Instalments, &c. The Whole intirely New; And none of the Recipes ever published in any Treatise of this Kind. Approved by divers of the Prime Nobility; And by several Masters of the Art and Mystery of Cookery. By Charles Carter, Lately Cook to his Grace the Duke of Argyll, the Earl of Pontefract, the Lord Cornwallis, &c.1730

London: Printed for W. Meadows; C. Rivington; and R. Hett, First ad only edition, 4to, [16], 224p., title page printed in red and black, 60 engraved plates (5 of which are folding with some light creasing), title page slightly age-toned with a couple of minor chips to fore-edge, occasional browning, recent full speckled calf in period style, spine red morocco title label lettered in gilt. The 60 engraved plates include table settings for all occasions including specific dinners for the King as well as "A Table of Fowl" listing the fowl for each season. Includes a number of quite appetising recipes, besides eel and carp pies. Bitting, p.77; Cagle, 592; Maclean, p.23; Oxford, pp. 61-62.

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