The French Cook

London: John Ebers and Co., 1829. Book. Good. Hardback. Tenth Edition. 8vo - over 7¾" - 9¾" tall. 485 pages. Rebound in green cloth with original title label to spine. 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… Read more about this item

London: John Ebers 1822. 8vo. xlvii, 402, (2) pp. Recent quarter brown calf with green morocco title & author labels over original boards. Wear to boards and corners. Scattered spotting and staining. One leaf loose. With eight plates. Binding firm. . Very Good. 1/4 Calf. Seventh Edition. 1822.

London, UK: Ebers & Co, 1836. Second-hand hardcover. Ude, Louis Eustache. The French Cook: a system of fashionable & economical cookery (13th Ed corrected & enlarged). Ebers & Co: London, UK 1836. 8vo HC Blue Modern Bds xlviii,453pp. G+/G+ cheaply rebound, hinges weak & fragile, pps toned & spotting

London: J. Ebers, 1815. Leather. Good. 8.5" by 5.5". Not Stated. A very scarce early edition of this important work, introducing much elaborate French cuisine to early nineteenth century English nobility. The third edition of this work, with the first being published in 1813. All early editions are very scarce. With eight illustrated plates depicting place settings, and… Read more about this item

New York: Arco Publishing Company, 1978. xxix, 438p., 8 b/w illus., original blue cloth. Reprint of the 1828 Philadelphia edition.

London: John Ebers & Co., 27, Old Bon-Street, 1833. Octavo, xlviii, 485, [3] pages. With an engraved frontispiece portrait of the author, and nine plates illustrating bills of fare. Twelfth edition, corrected and enlarged. Perhaps the most extravagant work on French cookery published in England up to that time, first issued in 1813. A particularly handsome copy, in publisher's… Read more about this item

Arco Publishing Co., 1978. Facsimile and First Arco Edition. Hardcover. Fine/Fine. Octavo. A facsimile of the rare 1828 edition. Clean, unmarked and unclipped, this copy comes in a Brodart jacket cover.

London: Ebers and Co., 1841. Fourteenth edition. Modern tidy rebind in half dark brown mottled leather with dark green marbled paper covered boards, new beige endpapers. Edges untrimmed. Occasional page corner crease, some light foxing to closed edges and prelims, otherwise content clean and solid. . Half - Leather. Very Good. 8vo.

Paperback / softback. New. The greater part of the career of the French chef Louis Eustache Ude (d.1846) was spent in England. In this work, first published in 1813 and reissued here in the 1827 eighth edition, he attempts to convey 'a knowledge of the science of French cookery' to professional English cooks.

Cambridge University Press, 2014. Paperback. New. 554 pages. 8.50x5.50x1.39 inches.

Hardback. New.

Hardback. New.

Paperback / softback. New.

Paperback / softback. New.

New.

Cambridge University Press, 2014. Paperback. New. 554 pages. 8.50x5.50x1.39 inches.