The art of cookery made plain and easy
excelling any thing of the kind ever yet published ... also, the order of a bill of fare for each month in the manner the dishes are to be placed upon the table, in the present taste.
by Hannah Glasse
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1
The art of cookery made plain and easy: excelling any thing of the kind ever yet published ... also, the order of a bill of fare for each month in the manner the dishes are to be placed upon the table, in the present taste.
1805, Printed by Cottom and Stewart, and sold at their Book-Stores, in Alexandria and Fredericksburg
in English
- A new ed., with modern improvements.
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2
The art of cookery made plain and easy: which far exceeds any thing of the kind yet published, containing ... to which are added, one hundred and fifty new and useful receipts, and also fifty receipts for different articles of perfumery, with a copious index
1784, Printed for W. Strahan [and 25 others]
in English
- A new edition, with all the modern improvements, and also the order of a bill of fare for each month, in the manner the dishes are to be placed upon the table, in the present taste.
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3
The art of cookery, made plain and easy: which far exceeds any thing of the kind ever yet published, containing ...
1751, Printed for the author, and sold at the Bluecoat-Boy ... at Mrs. Ashburn's china-shop ... at the Leg and Dial ... at the Prince of Wales's Arms ... at Mr. Trye's ... and by the booksellers in town and country
in English
- The fourth edition, with additions.
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4
The art of cookery, made plain and easy: which far exceeds any thing of the kind ever yet published ...
1747, Printed for the author, and sold at Mrs. Ashburn's, a china shop ...
in English
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Book Details
Edition Notes
Shaw & Shoemaker 8529
Bitting, K.G. Gastronomic bib., p. 189
First published pseudonymously, by "A Lady," London, 1747.
Includes index.
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"I Believe I have attempted a branch of Cookery which nobody has yet thought worth their while to write upon: but as I have both seen, and found by experience, that the generality of Servants are greatly wanting in that point, I hterefore have taken upon me to instruct them in the best manner I am capable ; and, I dare say, that every Servant who can but read, will be capable of making a tolerable good Cook; and those who have the least notion of Cookery, cannot miss of being very good ones."
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- Created April 1, 2008
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| September 10, 2020 | Edited by MARC Bot | import existing book |
| November 16, 2010 | Edited by ImportBot | Found a matching record from Library of Congress . |
| December 14, 2009 | Edited by WorkBot | link works |
| April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record. |