Le cuisinier anglais universel
The rare first French edition of the only foreign cookbook translated into French in the 19th century.
A very fine untrimmed copy preserved in publisher's wrappers.
Octavo, with 1 frontispiece, X and 284 pp.; 1 frontispiece, IV, 284 pp., 5 pp. and 12 engraved plates.
Copy with all edges untrimmed, preserved in its original pink wrappers, label on the upper cover and spine.
214 x 137 mm.
Collingwood, Francis. Woollams, John. The Universal English Cook, or the ne plus ultra of gastronomy, containing the manner of preparing butcher's meats, poultry, game, fish; salting meats, trussing poultry, making juices, coulis, broths. The best recipes for preparing vegetables, and other delicate dishes suitable for suppers, snacks, and the sick. In addition, the method for making pies, puddings, pancakes, fritters, cakes, soufflés… followed by ways to preserve, marinate fruits and make cordials. Various articles on domestic economy...
Paris, Henri Tardieu, 1810.
Rare first French edition of the only foreign cookbook translated into French in the 19th century.
Vicaire, 189; Oberlé, 173; Cagle, 173; Bitting, 95.
It is illustrated with 2 frontispieces and 12 numbered plates.
The work was published under the title *The Universal* in London in 1792.
The Universal Cook is the work of two famous chefs, Francis Collingwood and John Woollams, who worked in the most renowned establishments in London’s Strand: the London Tavern and The Crown and Anchor, known for serving members of the Whig Club.
This work is among the rare examples of British cuisine making inroads into French gastronomic culture, which would continue to exert an almost unrivaled hegemony for a long time.
Its publication was considered a curiosity in the French culinary world, as indicated by the publisher's preface; it was also seen as a genuine risk, according to the great bibliographer Oberlé: “Let us admire the courage of the publisher Tardieu, who, in 1810, at a time when we had no more detested enemies than the English, dared to publish a book praising the culinary splendors of perfidious Albion.”
This rare publication, however, responded to the demand of a public of Anglophile gastronomes.
The hierarchy of prestige, until then held by French cuisine with its roasts and soups, yielded to puddings and pies. Only fourteen “à la française” preparations are listed: fricandeau, duck, larks, sole, turbot, biscuits, “saddle of mutton [pullets] à la Saint-Menehould”, “Lorraine soup”.
The city of London replaced the court as the center and driving force, and its chefs now set the tone.
Rare appearance of English cuisine in French gastronomy, during a period of intense hostilities between the two countries under the Empire.
