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    By Robert Reynolds
    London   E. Churton
    8" by 5" [5], vi-xxix, [2], 2-411pp
    A smartly rebound third edition of Robert Reynolds' cookery work, with hundreds of recipes on a variety of food. Illustrated with a frontispiece.
    By Robert Reynolds

    1849 The Professed Cook: Adapted to the Families of Either Noblemen, Gentlemen, or Citizens; Containing Upwards of Seven Hundred French and English Practical Receipts in Cookery, and One Hundred in Confectionary; to Which is Added Bottling of Fruits and Juices, Home-Made Wines, Distilling, Pickling and Preserving; With an Appendix, Containing the Duties of the Steward, Housekeeper, and Man-Cook, and Other Information Necessary to be Known by Every Mistress of a Family and Servant

    London   E. Churton
    8" by 5" [5], vi-xxix, [2], 2-411pp
    A smartly rebound third edition of Robert Reynolds' cookery work, with hundreds of recipes on a variety of food. Illustrated with a frontispiece.
    £440.00
    : 0.75kgs / : 664P12
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    Description

    Illustrated, Leather Binding, Rebound

    The third edition of this work. A concise work providing many recipes for all varieties of food. The author also offers advice on marketing, on what is in season throughout the year, and how to choose various types of meats and fish at the market. Illustrated with a frontispiece. With a half-title. With the original cloth spine loosely inserted. Written by Robert Reynolds.

    Condition

    Rebound in a quarter calf binding with cloth to the boards. Externally, smart. Internally, firmly bound. Pages are lightly age-toned with the odd spot. Heavier spots to the frontispiece.

    Very Good Indeed

    Delivery & payment

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