is Become aScience
. . . Which Seems
to have Reached a Very
High Degree ofPerfection”
Collingwood, Francis, & John Woollams. The universal cook, and city and country housekeeper. Containing all the various branches of cookery.... London: Pr. by R. Noble for J. Scatcherd & J. Whitaker, 1792. 8vo (21.3 cm, 8.4"). , 451,  pp.; 14 plts.
First edition. The myriad branches of cookery are here traced and elaborated upon by Colllingwood and Woollams, principal cooks at the Crown and Anchor Tavern and “late from the London Tavern.” The volume isillustrated with a frontispiece portrait of the two authors, along with 13 other plates showing bills of fare and carving techniques.
At the back are sections on wine, cordials, and malt liquors; on the management of poultry; and on
kitchen and fruit gardens.
OCLC, and NUC Pre-1956 report only 10 U.S. holdings.
For 18TH-CENTURY BOOKS, click
bookplate of the Sherwin family.
ESTC T50471; Bitting 94–95; Cagle 625. Contemporary
sheep, rebacked; spine with gilt-stamped leather title and author labels and
gilt-ruled compartments, board edges with gilt roll; corners and edges rubbed.
Front pastedown with bookplate. Frontispiece lightly foxed; light spotting
scattered throughout. A
sound, clean, pleasant copy. (24532)
COOKERY, click here.
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