The Complete Cook: Plain and practical directions for cooking and housekeeping; with upwards of seven hundred receipts, consisting of directions for the choice of meat and poultry; preparations for cooking, making of broths and soups; boiling, roasting, baking, and frying, of meats, fish, &c. : Seasonings, colourings, cooking vegetables; preparing salads, clarifying, making of pastry, puddings, gruels, gravies, garnishes, &c. And, with general directions for making wines. With additions and alterations, by J.M. Sanderson, of the Franklin House.
Philadelphia: Lea and Blanchard; J. Fagin, Stereotyper; J. & W. Kite, Printers, 1843. Octavo (20 x 12 cm.) 14-196 pages. Index. FIRST AMERICAN EDITION, with substantial revisions reflecting its new origin. Perhaps the earliest American cookbook with international pretentions. James M. Sanderson was the owner and chef of Philadelphia's Franklin House Hotel. According to the title page and his introduction, Sanderson clearly states that the majority of his book was.....