The Art of Cookery made Easy and Refined; comprising ample directions for preparing every article requisite for furnishing the tables of the nobleman, gentleman, and tradesman.

London: Printed for J. Nunn, 1808.

Octavo, viii, [16], [12], 211 pages. With engraved dedication leaf, and twelve engraved plates depicting monthly 'bills of fare'. Fourth edition. John Mollard was "one of the proprietors of Freemasons' Tavern, Great Queen Street, Lincoln's Inn Fields", and dedicates his work to another restaurateur, Lawrence Laforest of the London Tavern, Bishopsgate Street, London. The recipes are designed for restaurant, rather than private catering, and are drawn from many years of personal experience. Age-toning throughout, and a bit of foxing. In edgeworn black half morocco, with marbled boards and gilt-stamped spine. With the bookplate of the Cookery Collection of the great bibliographer and book and manuscript collector, John Eliot Hodgkin. [Bitting, page 328; Oxford, page 130 (earlier edition); Vicaire 601].

Price: $1,200.00