The Art of Modern Cookery Displayed. Consisting of the Most Approved Methods of Cookery, Pastry, and Confectionary of the Present Time. Translated from 'Les Soupers de la Cour,' ou, 'La Cuisine Reformée;' the Last and Most Complete Practice of Cookery Published in French. To Which are Added, Explanatory Notes and References, Together with the Produce of the London Markets; by the Translator, a Foreigner, who has been Several Years a Clerk of the Kitchen in Noble Families in this Kingdom.

MENON (fl.1700's), [CLERMONT, B., translator].

London: Sold by R. Davis, 1767. [French cookery] FIRST EDITION IN ENGLISH, two volumes bound as one. Octavo (22 x 14cm), pp.xvi [48] 286 [4]; 289-588 [2]. Contemporary brown speckled full calf, gilt-rulings to boards and spine, raised bands to spine. Edges speckled red. Some internal woodworm damage, mostly to latter half. Offsetting throughout, the odd mark here and there. Two previous ownership inscriptions in black ink: 'Mary Bourman Book 1779' to flyleaf, and 'Bridget Atkinson' to title page. Top edge toned. Boards moderately scuffed, spine toned, joints rubbed and worn. With edgewear and gentle bumping to extremities. A very good preservation. Menon, though little is known of him, authored his cookery books for kitchens of all budgets - the translator makes note that once rendered into English this book will prove exceptionally useful to the English housekeeper or servant, or those 'who have not had Opportunity of being acquainted with French Cookery.' One previous owner, Bridget Atkinson, amassed a famous collection of shells, now housed at Chesters Fort along Hadrian's Wall. Many of these were recently rediscovered, after a selection of 200 previously disposed of by Newcastle University in the 1980's were donated to English Heritage by the family of a lecturer who picked them out of a skip. Item #67912

From the Library of antiquary, collector, and naturalist Bridget Atkinson (1732-1814).

Price: £1,250.00