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The Modern Art of Cookery Improved; or, Elegant, Cheap, and Easy Methods, of preparing most of the Dishes now in Vogue. London: J. and F. Newbery, 1767 SHACKLEFORD, Ann (fl.18th century)
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Books on Jewish cookery A group of 7 volumes
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The English House-Wife. London: printed by J. Streater for George Sawbridge, 1668 MARKHAM, Gervase (c.1568-1637)
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Books on general cookery A group of 106 volumes
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Manuel des Amphitryons; contenant un traité de la dissection des viandes à table, la nomenclature des menus les plus nouveaux pour chaque saison, et des élémens de politesse gourmande. Paris: Capelle et Renand, 1808 [GRIMOD DE LA REYNIERE, Alexandre-Balthasar-Laurent (1758-1838)]
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Encyclopedic books A group of 69 volumes
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A Perfect School of Instructions for the Officers of the Mouth: shewing the Whole Art of a Master of the Houshold, a Master Carver, a Master Butler, a Master Confectioner, a Master Cook, a Master Pastryman. London: R. Bentley and M. Magnes, 1682 ROSE, Giles (fl. 1664-1681)
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Books on bread A group of 11 volumes
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The Honours of the Table. London: printed for the author, 1788 TRUSLER, Revd John (1735-1820)
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Manuscript recipe book, [England, c.1736] Hester Gilbert
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