New York and Boston: C.S. Francis & Co., 1847.
Duodecimo, , 6-120 pages. Styled twentieth edition, but a later printing of the Tenth Edition (after Cagle). The first work by the prolific cookbook author Eliza Leslie. Considered the earliest example of a cookbook in which recipes are throughout broken into their three distinct components: name, ingredients, and instructions. Leslie went on to publish Domestic French Cookery, the second French cookbook published in America, following Ude's The French Cook, as well as The Indian Meal Book, published in the UK to encourage a market for corn meal in England. A very handsome copy, in publisher's textured, gilt-titled brown cloth. Tiniest bit of edgewear, otherwise near fine. [OCLC locates sixteen copies; Bitting, page 285; Cagle 477; Lowenstein 389, 421, 523].