The Cook Not Mad, or Rational Cookery: being a collection of original and selected receipts, embracing not only the art of curing various kinds of meats and vegetables for future use, but of cooking, in its general acceptation, to the taste, habits, and degrees of luxury, prevalent with the American publick, in town and country. : To which are added, directions for preparing comforts for the sick-room; together with sundry miscellaneous kinds of information, of importance to housekeepers in general, nearly all tested by experience. (Motto, Gen. Chap. 27, V. 1, 2, 3, 4.).
Watertown [New York]: Published by Knowlton & Rice, 1831. Duodecimo (14 x 8 cm.), v, [2], 8-120 pages. Index. First edition, second printing, following the first of 1830. A Toronto printing was issued by J. Macfarlane, also in 1831, and is recognized as the first cookbook published in Canada. The book is clearly intended for the "American Publick" as it states in the introduction. Within you will find no “English.....