Hand-book of Practical Cookery, for Ladies and Professional Cooks. Containing the whole science and art of preparing human food.

New York: D. Appleton and Company, 1902.

Octavo (19 x 12 cm.), 478, [2] pages. Index. Advertisements. Later printing. Pierre Blot (1818-1874) came to America as a refugee from Napoleonic France and in 1865 he opened Professor Blot's Culinary Academy of Design in New York City, arguably the first French cooking school in America. This book is an extension of these classes, in which he taught that French cookery emphasized the "good things in life" making one's mind and body better. ~ A nice clean copy, in publisher's burgundy cloth, titled in gilt on the spine. Some spotting and mottling to boards, spine and to text block edges. Near very good. [OCLC locates just one copy of this printing (Getty Research Institute); Bitting, page 45 (different printing); Cagle 93 (second printing)].

Price: $75.00

See all items in American Cookery
See all items by