The London Art of Cookery

London: J. Scatcherd and J. Whitaker, B. Law, and G. and T. Wilkie, 1785. Leather. Good Only. 8.5" by 5.5". Not Stated. The scarce third edition of John Farley's popular guide to late eighteenth century London dining. The third edition of this work, which was first published in 1783. The work was frequently expanded and reprinted, and reached eight editions before the end of the century.Lacking the title page and frontispiece.Illustrated with twelve bills of fare plates, for each month of the year. Collated, lacking the frontispiece.An impressively detailed culinary work, with sections devoted to pies, puddings, soups and sauces. Recipes include walnut water, Scotch Collops, damson wine, and hare pie.Contemporary inscriptions to front pastedown.Further passages are devoted to providing information to housekeepers. In a full calf binding. Lacking back strip. Major rubbing to board perimeters, with losses to leather at board perimeters, and to centre of front board. Hinges reinforced, and firmly held. Inscription to front pastedown. Internally, firmly bound. Pages lightly age toned, with spotting and instances of foxing throughout. Good Only