London: Printed by Bernard Alsop, and are to be sold at his house in Grubstreet, near the Upper Pump, 1653.
Duodecimo (15 x 10 cm.), , 251,  pages. Table of contents at rear. Printer’s name from Wing. ~ Stated third edition corrected, first published in 1669. A classic of seventeenth-century English food writing from the English courtier, diplomat, respected natural philosopher, and founding member of the Royal Society. He was a also a pirate and the lover of Marie de Medici, a man of such achievement he was described as the "Magazine of all Arts and Sciences, or (as one stiles him) the Ornament of this Nation” by the antiquary John Pointer in his Oxoniensis Academia (1749). The work was published posthumously, edited by a close servant, the work is considered an excellent source of recipes for beverages and for various forms of food preservation. What is considered the first printing of a recipe for bacon and eggs is present, as well as a recipe for capons fed on the flesh of vipers. ~ Internally sound and clean (lacking portrait?). In later half-calf over marbled boards, with five raised bands and gilt-titled red morocco spine label. Bookplate of the Craig Collection. [OCLC locates fifteen copies; Cagle 646; Une Affaire du Gout 70; ESTC R010652; Wing D1429].