The Art of Cookery Made Plain and Easy; Which far exceeds any Thing of the Kind yet published. To which are added, By Way of Appendix, One hundred and fifty New and Useful Receipts, and a Copious Index. By A Lady -
Hannah Glasse
1765 - A. Millar, London - Ninth Edition
An early edition of this classic 18th century cookbook, which ‘revolutionised the way the British cook’.
‘She's the first domestic goddess, the queen of the dinner party and the most important cookery writer to know about. No, not Isabella Beeton; not Delia Smith nor Nigella Lawson, but an earlier incarnation of a kitchen trouble-shooter, Hannah Glasse’ - Rose Prince, The Independent (2006).
‘The Art of Cookery has a River Cafe Cookbook quality - in fact her excessive use of butter, which can have a lovely clear flavour, can be likened to the liberal dribbling of olive oil in Rogers' and Gray's recipes. The power of the book, though, is the clarity of the writing. She's authoritative but she is also intimate, treating you as an equal’ – Bee Wilson (food journalist and author). Up until her death in 1770 Glasse published her cookbook anonymously. "Many of Glasses recipes, like those of her female contemporaries were the backbone of English cuisine. From savory veal pies and baked salmon to pickles and apple tarts, her recipes are in fact more practical than their French counterparts and many are still used in England today."
References: Bitting, Gastronomic Bibliography, 187. Cagle, A Matter of Taste, 701. Pennell, My Cookery Books, 154. Oxford, English Cookery Books 76. Vicaire, Bibliographie Gastronomique, 413. Maclean, Household and Cookery Books, 58.
Octavo (binding size 20.6x13.8cm), pp. [2] vi [23 (’The Contents’)] [1 (publisher’s ad)] 384 [24 (Index)]. Facsimile signature of Hannah Glasse to page 1, as published. Bound in contemporary calf boards, re-backed to style, spine with twin gilt filet rule and gilt-lettered red morocco title piece, all edges trimmed, corners of boards intentionally without restoration. Condition: Near fine, generally clean with one or two early notations, in very good binding, re-backed to style, original boards intentionally left worn. Ref: 111802 Price: HK$ 5,000
‘She's the first domestic goddess, the queen of the dinner party and the most important cookery writer to know about. No, not Isabella Beeton; not Delia Smith nor Nigella Lawson, but an earlier incarnation of a kitchen trouble-shooter, Hannah Glasse’ - Rose Prince, The Independent (2006).
‘The Art of Cookery has a River Cafe Cookbook quality - in fact her excessive use of butter, which can have a lovely clear flavour, can be likened to the liberal dribbling of olive oil in Rogers' and Gray's recipes. The power of the book, though, is the clarity of the writing. She's authoritative but she is also intimate, treating you as an equal’ – Bee Wilson (food journalist and author). Up until her death in 1770 Glasse published her cookbook anonymously. "Many of Glasses recipes, like those of her female contemporaries were the backbone of English cuisine. From savory veal pies and baked salmon to pickles and apple tarts, her recipes are in fact more practical than their French counterparts and many are still used in England today."
References: Bitting, Gastronomic Bibliography, 187. Cagle, A Matter of Taste, 701. Pennell, My Cookery Books, 154. Oxford, English Cookery Books 76. Vicaire, Bibliographie Gastronomique, 413. Maclean, Household and Cookery Books, 58.
Octavo (binding size 20.6x13.8cm), pp. [2] vi [23 (’The Contents’)] [1 (publisher’s ad)] 384 [24 (Index)]. Facsimile signature of Hannah Glasse to page 1, as published. Bound in contemporary calf boards, re-backed to style, spine with twin gilt filet rule and gilt-lettered red morocco title piece, all edges trimmed, corners of boards intentionally without restoration. Condition: Near fine, generally clean with one or two early notations, in very good binding, re-backed to style, original boards intentionally left worn. Ref: 111802 Price: HK$ 5,000