The French Cook; a System of Fashionable, Practical, and Economical Cookery, Adapted to the Use of English Families. Twelfth Edition, Corrected and Enlarged.

London: John Ebers & Co., 1833.

Octavo, 485 pages. With an engraved frontispiece portrait of the author, and nine plates illustrating bills of fare. Twelfth edition. Perhaps the most extravagant work on French cookery published in England up to that time, first issued in 1813. Internally tight and clean. Some internal soiling, with a few dog-eared pages and some offsetting from the frontispiece. In half calf, rebacked with a gilt-stamped red calf spine label. Generally near very good. [Bitting 471; Vicaire 849 (other editions)].

Price: $400.00