1844 Complete Cook & Confectioner 1st Editions Bound in 1

Description: The Complete Cook. Plain and Practical Directions for Cooking and Housekeeping; With Upwards of Seven Hundred Receipts: Consisting of Directions for the Choice of Meat and Poultry; Preparations for Cooking, Making of Broths and Soups; Boiling, Roasting, Baking, and Frying of Meats, Fish &c. Seasonings, Colourings, Cooking Vegetables; Making of Pastry, Puddings, Gruels, Gravies, Garnishes, &c. And, With General Directions for Making Wines. With Additions and Alterations, By J. M. Sanderson, Of the Franklin House. Philadelphia: Lea and Blanchard, 1843. First Edition. 196 pp. [bound with] The Complete Confectioner, Pastry-Cook, and Baker. Plain and Practical Directions for Making Confectionary and Pastry, and for Baking; With Upwards of Five Hundred Receipts: Consisting of Directions for Making All Sorts of Preserves, Sugar-Boiling, Confits, Lozenges, Ornamental Cakes, Ices, Liqueurs, Waters, Gum-Paste Ornaments, Syrups, Jellies, Marmalades, Compotes, Bread-Baking, Artificial Yeasts, Fancy Biscuits, Cakes, Rolls, Muffins, Tarts, Pies, &c. &c. With Additions and Alterations, By Eleanor Parkinson, Practical Confectioner, Chestnut Street. Philadelphia: Lea and Blanchard, 1844. First Edition. 155 pp + 10 pp of advertisements. Binding measures 7.5 x 4.5", 12mo. In poor condition. As is. Cloth boards scuffed at edges and worn/bumped at corners. Head of spine bumped; cloth chipped & frayed. Title label worn & chipped; complete title illegible. Tail of spine lacking; binding exposed. General soiling to cloth covered boards. Front and rear gutters beginning to split. Previous ownership signature, in ink, found on front paste-down: Potter. Some ink staining on adjacent page. Water dampness staining to tail of gutter throughout entirety of text-block. Age-staining and foxing also found throughout text-block. Rear end-page chipped twice at fore-edge. Binding intact; hinges fragile. Please see photos and ask questions, if any, before purchasing. James M. Sanderson was the proprietor and chef of the Franklin House Hotel on Chestnut Street in Philadelphia. The Complete Cook was first published in Philadelphia in 1843. As the title page explains, Sanderson was responsible for additions and alterations, but not the original authorship, which was apparently English. Sanderson remarks in his Preface to the American Edition, "We are not the author . . . the author, whoever he is, is certainly a proficient in his business; and, although making no pretensions to a literary character, has laid down his rules and precepts in a clear and concise manner." Sanderson's contribution to the English cookbook can be seen throughout, in small additions that make the book a wonderful combination of American and English cooking. \ In recipe number 158, "Boiling," he states, "There is a method of boiling meat without allowing it to touch or come in contact with the water. This plan, which is little followed in America, has been strongly recommended." In recipe number 629, "Pumpkin and Squash Pie," he gives an American Pumpkin Pie recipe alongside an English one. He also gives a recipe for preparing terrapin, a domestic substitute for sea turtle, and credits a local Philadelphia caterer, Elizabeth Rubicam - notably the best terrapin cook in Philadelphia - for the recipe. In 1818, Eleanor Parkinson and her husband George opened stores next door to each other on Chestnut Street in Philadelphia. The tavern, Pennsylvania Arms was run by George, but it was the confectionery that Eleanor opened which made the pair known. Eleanor’s confectionery, Parkinson’s Ice Cream Saloon, quickly became famous, and soon after, George left the tavern to join his wife in their rapidly growing ice cream business. Eleanor’s ice cream was widely regarded as the best and highest quality around, all due to her methodology, which would later become known as “the Philadelphia method.” What was she doing differently? Well, for starters, Eleanor’s ice cream only included three ingredients, which soon became the identifier of Philadelphia ice cream: cream, sugar, and whatever flavoring agent was going to give the ice cream its taste. Eleanor insisted that these were the only necessary ingredients to produce a good batch of the chilled dessert. According to Eleanor, when making ice cream, one should “use cream entirely, and on no account mingle the slightest quantity of milk, which detracts materially from the richness and smoothness of the ices.” Eleanor Parkinson had a son, James Parkinson, who likely assisted Eleanor with The Complete Confectioner and successfully expanded the Parkinson confectionary business to include a sophisticated café-restaurant and catering facility. James was known in Philadelphia for his culinary feats: In 1850 he invented a celebrated champagne frappe a la glace, and in 1851 he defeated the famous Delmonico's restaurant of New York City in a cookery challenge. James Parkinson and Edward Heinz founded the first professional culinary journal in the United States, the Confectioners' Journal. First Editions! Published separately then bound together. RAREA1844GOQX 06/24 - HK1656

Price: 700 USD

Location: Harrisburg, Pennsylvania

End Time: 2024-12-01T22:11:33.000Z

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