The Thorough Good Cook: A Series of Chats on the Culinary Art and Nine Hundred Recipes.
London: Cassell and Company, Limited, 1895. First Edition. Octavo, xix, 492 pages, publisher's original gilt decorated and blind stamped blue cloth covered boards. All edges gilt. George Augustus Sala’s The Thorough Good Cook: A Series of Chats on the Culinary Art and Nine Hundred Recipes is a substantial and appealing late Victorian cookery work, first published in London in 1895. Blending discursive commentary on the culinary art with an extensive body of practical instruction, the volume offers a wide-ranging collection of approximately nine hundred recipes, reflecting the tastes, techniques, and domestic culture of the late 19th century. Both a useful historical cookbook and an engaging document of Victorian food writing, it remains of interest to collectors of cookery, gastronomy, household manuals, and works illustrating the history of English domestic life.
Provenance: From the library of Dr. William Woys Weaver, acclaimed American food historian and author, acquired directly from his historic home, Roughwood, in Chester County, Pennsylvania. Spine sunned, some discoloration to the cloth, light scattered foxing, some marginalia and notes in pencil, else in very good + condition. Item #270
Price: $175.00