The English Art of Cookery, Richard Briggs — 1st Edition

£250.00

The English Art of Cookery, Richard Briggs — 1st Edition

Name: The English Art of Cookery, Richard Briggs — 1st Edition
Brand: Broadhursts Books
SKU: 5869
Price: 250.00 GBP
Availability: InStock

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Publication: London, G.G.J. and J. Robinson, 1788

Formatting: 8vo, pp. xx, 656.

Condition Report: Poor. The book is bound in heavily worn and scuffed contemporary plain boards, which are entirely lacking their spine covering, fully exposing the text-block spine, sewing structure, and four raised cords. The boards themselves exhibit significant rubbing, darkening, and wear to the extremities, leaving the corners blunted and the edges frayed, though the binding remains tenuously holding. Internally, the volume suffers from a major defect, entirely lacking the title page and front free endpaper, opening immediately onto the inner board and a blank leaf. The surviving text block, while generally intact, shows the expected signs of heavy practical use typical of early cookery books, including moderate toning, scattered spotting, and handling marks throughout.

Catalogue Note: This is the rare 1788 First Edition of Richard Briggs's influential tavern and domestic cookbook, The English Art of Cookery. Briggs, who was "many Years Cook at the Globe Tavern, Fleet-street, the White-Hart Tavern, Holborn, [and] now at the Temple Coffee-house", compiled this work to reflect both commercial tavern cooking and home kitchen management. The text is celebrated by culinary historians for its early inclusion of "toad in a hole," puff pastry, mushroom ketchup, and significant Anglo-Indian influences, most notably his recipes for veal and chicken curries utilising "curric powder."

Early editions of this work are exceedingly scarce on the open market, particularly true first printings. This surviving copy, while lacking its title page and original spine, bears the unmistakable hallmarks of a working 18th-century cookery book, offering an authentic artefact of Georgian-era culinary practice.

A fascinating glimpse into 18th-century British culinary history, The English Art of Cookery bridges the gap between commercial tavern fare and domestic household management. Authored by Richard Briggs, an experienced chef at several renowned London establishments, the book offers an extensive and meticulously organized collection of Georgian recipes. From rustic domestic staples to early adoptions of exotic Anglo-Indian curries, Briggs’s work provides a comprehensive, hands-on guide to historical tastes, serving as a landmark text for both culinary historians and antiquarian collectors.

Book Condition: Poor

Book Authors: Richard Briggs

Book Publisher: G.G.J. and J. Robinson

Book Language: English

Narrative Type: Antiquarian

Genre: Antiquarian Pre 19th Century

Book edition: First Edition

Signed: No

Book Pages: 656

Book Publication Year: 1788

Book Publication Date:

Book Binding: Hardcover

Illustrator: N/A

Book Series: N/A

Country/region of manufacture: London, United Kingdom

Book Dimensions:

Book Condition Guide

We stock thousands of books in a wide range of conditions. To make things clear and to help you know exactly what to expect, Please refer to these condition categories to understand the condition of the book you will receive.

Condition	Description
New	A brand-new, unread and professionally handled book. Carefully preserved from publication to purchase, these books are offered in the best attainable condition. This grade applies to recently published titles that have not entered long-term storage.
As New	The book is in pristine, original condition as if just published. No signs of use or handling. The dust jacket (if present) is equally flawless. This grade applies to any book that has remained untouched in storage for years.
Fine	The book is close to As New. It remains bright and attractive, but could show minor imperfections to the boards and/or dust jacket (if present). Its pages are typically clean and unmarked.
Near Fine	The book has a number of small flaws, i.e. slight rubbing to the edges, or tiny chips or creases to the dust jacket (if present). Its pages may have faint marks, or creases that are barely perceptible — nothing that detracts from their overall condition.
Very Good	The book maintains its structural integrity, and has no major flaws such as tears to its binding or pages. It may, however, show signs of careful use, handling, or storage — small marks and creases, light foxing. Its dust jacket (if present) remains fully intact, but small tears may be present.
Good	A book that remains intact and readable with complete text pages, but shows moderate signs of wear and use to both the book and dust jacket (if present). It may have noticeable creases, nicks, or stains, and the spine likely shows fading, bumping, and rubbing. There could be writing, underlining, and other marks on some pages, though the majority will be clean and tidy.
Fair	A book with significant wear or damage. The text pages will be complete, but there may be heavy underlining, highlighting and staining throughout, and the book’s endpapers, half-title, and copyright pages could be damaged or missing. The binding could be loose, and the dust jacket (if present) may have notable scuffs or tears. These copies are usually of interest for content, signature(s) or scarcity.
Poor	A heavily worn book whose value lies in its complete and legible text. A poor book will have substantial defects — loose joints or hinges, detached covers, loose and/or missing pages, and could be heavily soiled. A poor book is also known as a reading copy, and although compromised, can hold historical or bibliographic significance.