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    By Louis Eustache Ude
    London   J. Ebers
    8.5" by 5.5" lii [1], 2-480pp
    A very scarce early edition of this important work, introducing much elaborate French cuisine to early nineteenth century English nobility.
    By Louis Eustache Ude

    1815 The French Cook; or, The Art of Cookery Developed in all its Various Branches.

    London   J. Ebers
    8.5" by 5.5" lii [1], 2-480pp
    A very scarce early edition of this important work, introducing much elaborate French cuisine to early nineteenth century English nobility.
    £695.00
    : 1kgs / : 782F61
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    Description

    Early Edition, Illustrated, Leather Binding, Original Binding, Very Scarce

    The third edition of this work, with the first being published in 1813. All early editions are very scarce. With eight illustrated plates depicting place settings, and an illustrated frontispiece portrait of the author. Collated, complete.

    In a contemporary Regency binding. 

    This proved an exceedingly popular work, and saw numerous editions printed within French chef and author Louis-Eustache Ude's lifetime. For two decades he was chef d'hôtel to William Philip Molyneux, 2nd Earl of Sefton at Croxteth Hall, and it was while in Lord Sefton's employ that this work first saw publication.

    Lord Byron took many dish names from Ude's work for use in canto fifteen of Don Juan.

    With the contemporary bookplate of John Bishop to the front pastedown.

    Condition

    In the original half calf binding with paper covered boards. Bumping to extremities, and rubbing to boards and joints. Front hinge starting but holding firm. Contemporary bookplate to front pastedown. Internally, firmly bound. Some marks throughout, with heavy foxing to contents pages. Numerous pencil annotations.

    Good

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