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THE COOKERY BOOK COLLECTION OF RUTH WATSON
Lot 54

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The Art of Modern Cookery Displayed, 2 vol. bound in 1, R. Davis, 1767

19 August 2020, 13:00 BST
London, Knightsbridge

Sold for £1,020 inc. premium

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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... to Which Are Added, Explanatory Notes and References, Together with the Produce of the London Markets, 2 vol. bound in 1, first English edition, with final blank, contemporary calf gilt, extremities worn, joints cracked [ESTC N14583; Maclean p.99], 8vo, for the translator. Sold by R. Davis, 1767

Footnotes

An unusually clean copy of the first edition in English, translated by Bernard Clermont, whose identity was revealed on publication of the third edition in 1769. In his preface he says he consulted three English tradesmen ("one for fish, one for poultries... and one for the productions of gardening") on the produce found in London Markets ("London has the advantage of Paris, in the articles of veal and lamb... Thames salmon in August"), paying particular attention to confectionery, ices and sorbets "as knowing it to be very much wanted amongst English servants". The work goes on to deal with dinning at its most lavish, from dinner parties for 20 to 30 people to grand banquets, with sometimes up to 100 different dishes being served.

Provenance: James M. Phillips and Orme Ashton, ownership signatures on front paste-down.

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