The French Cook. By Louis Eustache Ude, Ci-Devant Cook to Louis XVI, and the Earl of Sefton, and Steward to his Late Royal Highness the Duke of York. The Eighth Edition, Greatly Enlarged.

London: William H. Ainsworth, Old Bond-Street, 1827.

Octavo, xl, 498 pages. Advertisements. With an engraved frontispiece portrait of the author, and nine plates illustrating bills of fare. Eighth edition, greatly enlarged. Perhaps the most extravagant work on French cookery published in England up to that time, first issued in 1813. This eighth edition was issued with a much abbreviated title, describing the author more than the contents, and, I believe, it is this title and edition which was used as the source for the First American edition of the work, issued in Philadelphia by Carey and Lea (see Lowenstein 109).Internally tight and clean. Evidence of two previous owners to several pages. The earliest, inks a name and "___ House, 1827" to the first page of the index and once or twice elsewhere. The next owner, "George Hussey" inks his name to the title page, and then via stamp to a preliminary blank. Some internal light staining. In handsomely gilt-decorated half-calf, marbled boards, with some professional restoration to the head and foot of spine. Near very good. [OCLC locates six copies of this edition, just three in the US; Bitting 471; Cagle 1039; Simon BG 1516; Vicaire 849 (other editions)].

Price: $750.00