Washington; Baltimore: Published by Thompson & Homans, Stereotyped by Lucas & Neal, 1831.
Octavo (18 x 11 cm.), xii, , 4-180 pages. Table of Contents. Fifth edition, Washington printing. Stereotyped plates for this edition were made in 1831 and used for printings through 1860. The first edition was published in 1824. The first regional cookbook published in America. Karen Hess called this book "The most influential American cookbook of the nineteenth century... and a case may be made for considering it to be the earliest full-blown American cookbook" [from the introduction to the facsimile edition published by the University of South Carolina Press, 1984]. Light foxing and a bit of staining throughout (based on stains, the soup section seems to have been particularly popular). In original full brown speckled calf, with gilt-compartmented spine, and a gilt-titled black morocco spine label. Some chipping with loss to the head of spine and the top 1.5 inches of the front hinge. Still, an attractive and sound copy of a book scarce in the market in all early printings. [OCLC locates eleven copies; Checklist of American Imprints 8925; Bitting page 388 (see note); Cagle 629 (other imprints of this year); Lowenstein 153].