8vo. vi, 238pp., . Illustrations throughout the text. 30 pages of illustrated advertisement at rear. Blue cloth boards with embossed, silver illustrations and title. Embossed gilt title on spine. Edges show signs of shelfwear. Gilt title on spine is somewhat faded. Minor foxing to preliminaries, otherwise contents is bright, clean and complete. Fancy Ices (1894) was written as a result of public demand for a fuller treatise on the art of desserts than given in its hugely popular predecessor, Book of Ices (1885). An exquisite copy of a seminal work in the history of food writing. A rare and important first edition.
Marshall, A.B., Fancy Ices, Marshall’s School of Cookery; Simpkin, Marshall, Hamilton, Kent & Co. Ltd., 1894
The Art of Cookery Made Plain and Easy; Which far exceeds any Thing of the Kind yet published. […] To which are added One hundred and fifty New and useful Receipts, And a Copious Index. By a Lady. A New Edition. With The Order of a Modern Bill of Fare, for each Month, in the Manner the Dishes are to be placed upon the Table.
Il nuovissimo gran pasticciere. Ovvero l’arte di fare da se’ stessi ogni qualita’ di paste, Biscotti, Torte, Conserve, Composte, ecc. Secondo i piu’ moderni metodi italiani, francesi, tedeschi, inglesi, ecc. Coll’aggiunta del modo di fabbricare i vini, i rosoli, gli sciroppi, di conservarli, inzuccherarli, chiarificarli, nonche’ l’ordine di mantenersi in cucina, la maniera di riscaldare il forno e di far la pasta., Romeo Mangoni, 1880