Description
ESSAY ON THE PREPARATION OF FOOD, whose aim is health, economy, & the perfection of theory. For the use of the Mistresses of the Household who do not disdain to go down to the details of their household, either in the City or in the Country. London, Paris, Onfroy, 1782. In-8, sewn, modern marbled half-basin folder and case. 2 ff.n.ch., 33 pp. and 1 blank f. "A very curious and rare pamphlet, in which the author, who has remained anonymous, exposes his views on cooking in the 18th century. According to him, the culinary art would only really exist in France since 1730, before which the officers who had acquired a reputation owed it more to their tone, their politeness and their attentions than to their talent. The author then goes on to study the preparation of certain foods, chicken fricassee, vegetable broth, etc. etc.". Minor foxing. Vicaire, 341.
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ESSAY ON THE PREPARATION OF FOOD, whose aim is health, economy, & the perfection of theory. For the use of the Mistresses of the Household who do not disdain to go down to the details of their household, either in the City or in the Country. London, Paris, Onfroy, 1782. In-8, sewn, modern marbled half-basin folder and case. 2 ff.n.ch., 33 pp. and 1 blank f. "A very curious and rare pamphlet, in which the author, who has remained anonymous, exposes his views on cooking in the 18th century. According to him, the culinary art would only really exist in France since 1730, before which the officers who had acquired a reputation owed it more to their tone, their politeness and their attentions than to their talent. The author then goes on to study the preparation of certain foods, chicken fricassee, vegetable broth, etc. etc.". Minor foxing. Vicaire, 341.
