Description

[005304] Cox, James. The Practical Confectioner, Embracing the Whole System of Pastry, and Confectionary, in All Their Various Branches Etc. Etc. Bristol [Printing]; London: Newcombe [Printer]; Longman, Hurst, Rees, Orme, and Browne, 1822. First Edition. 12mo. Hardback. Good. [3], iv-vi, [1], 8-234pp. Contemporary half calf and marbled paper over boards, smooth back, spine divided into five panels, title label to second panel

Leather heavily rubbed and worn with scrapes and small amounts of loss, loss to bottom inch or so of back strip (recoloured to match spine), corners bumped and worn, paper covering boards rubbed and heavily faded and discoloured, outer joints split but holding. Internally one of the folding bills of fare is chipped to foot with small amount of loss, with a closed tear and a couple of other Japanese tissue repairs to reverse with one word, ‘dishes’, largely lost, some browning and poor folding of bills of fare, ink stain to B⁵ and B⁶, covering the page number to head of B⁶, but without any textual loss, generally lightly browned with sporadic light foxing and spotting, but nothing too intolerable

Possibly lacking half-title, but with all four bills of fare (three folding)

Includes macaroons, meringues in the shape of eggs, jellies, creams, coloured rock sugar, and ice creams

Uncommon, not in any of the standard cookery bibliographies; though it does appear in Wellcome. There was a copy in the Crahan sale (1984 – lot 530 – $495), which apparently appeared a couple of times after that, and one in Simon Hall’s sale (2005 – £667), and more recently at Forum in 2024 (£630)

Six physical locations in Library Hub

Wellcome II: 402