The French Cook
Author: Louis Eustache Ude (1767/8 – 1846)
Imprint: London: Philadelphia: Carey, Lea, and Carey. 1828.
Bookplate: White paper with black printing ink (6.9 cm H x 5.1 cm W): “The Henry Francis du Pont Winterthur Museum Libraries” adhered to front pastedown.
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Inscription:
Front free leaf: “Ms. Lucey Boyden / Tremont House / Jan. 25, 1834 / from / Mr. Saltonstall”
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Materials: Sheepskin leather, gold leaf, machine-made paper, boards, marbled paper, thread, cord, printing ink, manuscript ink.
Dimensions (H x W x D) in cm:
Binding: 18.3 x 12.2 x 3.7 cm
Textblock: 17.8 x 10.4 x. 3.1 cm
The French Cook, Before Treatment, Verso
Louis Eustache Ude (1767/8 - 1846) was a celebrated French chef credited with introducing haute cuisine to London. First published in 1813, The French Cook was considered a "standard work in the science of cookery," gaining notoriety beyond the kitchen as it was heavily referenced by Lord Byron in Don Juan. The eighth edition was used as the source for the first American edition of the book, released by Carey and Lea in Philadelphia in 1828. This edition is the first cookbook published in the United States, in English, devoted solely to French cuisine.
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Major treatment concerns:
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The leather spine has deteriorated revealing the spine linings beneath.
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The textblock is in very poor condition, as it has split in half.
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The purpose of this treatment is to stabilize the book in preparation for future handling and use.
The French Cook, Before Treatment, Verso
The French Cook, Before Treatment, Open
The French Cook, Before Treatment, Spine Detail
The French Cook, After Treatment, Verso
The French Cook, After Treatment, Open
