The French cook, a system of fashionable and economical cookery, adapted to the use of English families ... tenth edition, corrected and enlarged, with an appendix of observations on the meals of the day

Book Description

London: John Ebers & Co., 1829. 20th-century half scarlet morocco and marbled paper–covered sides, spine with gilt-stamped title and raised bands ruled in black and gilt; spine slightly sunned and minor shelf wear (only) to edges and corners. Top edge gilt. Frontispiece and first two leaves with old waterstaining to lower inner margins, and frontispiece browned; pages otherwise only very faintly age-toned, with scattered light spotting. => A solid, generally clean, and definitely attractive copy.. 12mo (19.5 cm, 7.7"). Frontis., lxxii, 485, [3] pp.; illus. Formal French cuisine laid out for an English audience by the celebrated Monsieur Ude, who cooked for Louis XVI, the Earl of Sefton, and the Duke of York. This classic cookbook, groundbreaking in its day, was first published in 1813 and is here in its tenth edition, with a frontispiece portrait of the author engraved by A. Deane after a Maclise drawing, and nine pages depicting bills of fare as they should be arranged at table. The work is peppered liberally with French terms (of which a vocabulary is provided) and with elaborate techniques that seem likely to have been in use in the most elegant kitchens (but not necessarily beyond the reach of less elite aspirants); Byron swiped the names of many of Ude's dishes for use in canto 15, stanzas 62–74 of "Don Juan," and indeed two of Ude's suggested course progressions for stanza 63 (see p. 426).

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