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By far the most well known of the 18th century cookbook authors, Glasse’s “Art of Cookery Made Plain and Easy” became the cookbook to have if you lived in Britain at the time. Many editions later, it was still being used in the 1840s when Mrs. Beeton’s works hit the market. Although accused of being ghostwritten, her book was well organized and easy to follow without high, ornate language. The book appealed to the upper as well as the middling ranks.
Glasse, Hannah, The Art of Cookery Made Plain and Easy, Revised Edition of 1796, United States Historical Research Service, Schenectady, New York, 1994.
La Chapelle was a French Master Cook to the Earl of Chesterfield, and while in his employ, wrote “The Modern Cook.” Trying to leave the old ways behind, la Chapelle actually borrowed heavily from Massialot’s “Court and Country Cook.” He was a great admirer of Massialot yet a lot of his dishes reflect the English and Dutch methods.
La Chapelle, Vincent, The Modern Cooks and Complete Housewife’s Companion, London : Printed for R. Manby and H.S. Cox, on Ludgate-Hill,Â .
Related to Virginia’s finest families, Mary herself didn’t rise to the level of her cousins. However, through her experiences during and after the Revolution, she penned her famous “Virginia Housewife.” Published the year before her death, this cookbook became noted for its easy-to-follow homestyle food preparation. Editions were printed up to the Civil War.
Randolph, Mary, Virginia House-Wife, a facsimile of the first edition, 1824, along with additional material from the editions of 1825 and 1828 with historical Notes and Commentaries by Karen Hess, University of South Carolina Press, Colombia, SC, 1984.
Adam’s Luxury and Eve’s Cookery: Or, The Kitchen-Garden Display’d . . . To Which is Added the Physical Virtues of Every Herb and Root. London: R. Dodsley, 1744; facsimilie reproduction London: Prospect Books, 1983.
A trained cook in his own right and employed by the Duke of Bolton, Nott worked in a rather grand environment. His receipt book, The Cook and Confectioner’s Dictionary, was first published in 1723 by Rivington (still the oldest publisher in the UK). The work is alphabetized by food name and although very good it seems Nott plagiarized heavily from Robert May and Francois Massialot.
Nott, John. Cooks and Confectioners Dictionary 1726. Ed. Elizabeth David. London: Lawrence Rivington, 1980.
Dalrymple had been cook to Sir John Whitfoord in Edinburgh, and although he cooked for some of Scotland’s higher-ups he was not as experienced as other cooks of his era. Nevertheless, in 1782, he authored “The Practice of Modern Cookery,” which he dedicated to his wife. Despite being a good book, it was heavily copied from Claremont’s “The Professed Cook” of 1755.
Dalrymple, George. The Practise of Modern Cookery; Adapted to Families of Distinction, as well as Those of the Middling Ranks of Life. To Which is Added a Glossary. Edinburg: printed for the author; sold by C. Elliot and T. Longman, London, 1781.
Housekeeper for Lady Elizabeth Warburton in Cheshire, Mrs. Raffald wrote “The Experienced English Housekeeper” in 1769. She moved to Manchester where she oversaw a family of 16 children and husband John, who was a gardener. After running a confectioner’s shop she and John took over the Bull’s Head Inn. There she refined her cooking skills, taught young girls the domestic arts, wrote her popular book, and opened a registry for servants in 1772.
Raffald, Elizabeth. The Experienced English Housekeeper (1769). Ed. Ann Bagnall. East Sussex: Southover Press, 1997.
Anonymous, Unidentified Cookbook (manuscript), c. 1700, Virginia Historical Society.
Moxon, Elizabeth. English Housewifery, Leeds: printed by Thomas Wright, for J. Binns, and W. Fawdington, Leeds; Wilson, Spence and Mawman, York; and sold by Scatcherd and Whitaker, Ave-Maria-Lane, and William Bent, Paternoster-Row, London; and by most Booksellers in Great-Britain, 1790.
Having learned the skills of cookery from his father, William touted the influence of Mssr. St. Clouet who was a master cook for the Duke of Newcastle. Young William credits St. Clouet with teaching him the arts and mysteries of French cooking. Verral succeeded his father as master of the White Hart Inn in Lewes, England and there wrote his compact volume “The Complete System of Cookery” in 1759.
Verral, William. Verral’s Complete System of Cookery (1759). Reprinted as The Cook’s Paradise. London: Sylvan Press, 1948.
A professed tavern cook, Briggs authored The English Art of Cookery, published in London in 1794. His work was divided into thirty odd chapters in the major branches of cookery with bills of fare for the months of the year. He tried to cut out ‘flowery’ language in his recipes and instructions. The cookbook went through several editions into the early 19th century.
Briggs, Richard, The English Art of Cookery
A court cook for the Duke of Argyll and Lord Pontefract, Carter’s book, “The Complete Practical Cook,” first published in the 1720s was in essence an upper class cookbook. Written with the French influence very evident, the work is full of table layouts attesting his book catered to the elite.
Carter, Charles, The Complete Practical Cook
May was a second-generation court cook, his father being cook for Lord and Lady Dormer of Ascott. In his book, “The Accomplish’d Cook,” he kept with the conventions of English foodways yet put in enough of the continent to make his volume quite well received. His book has many woodcut illustrations of pie crust designs, the last edition being published almost twenty years after his death.
May, Robert, The Accomplish’d Cook
“The Complete Housewife,” first released in the late 1720s, was certainly right up there with Hannah Glasse’s volumes. In her preface, Smith railed against the French influence in England, including their food. However the book was so popular that William Parks, Printer in Williamsburg, printed an edited version ‘suitable for the Virginia kitchen’ in the 1750s.
Smith, Eliza, The Complete Housewife
His first name has been lost to history but the cookbook he authored was unapologetically written for the wealthy. However, he had the women of the house (and its economy) in mind when he penned the recipes. So popular was his book, “La Cuisiniene Bourgeoise”, that in the 1760s it went into an English translation known as “The French Family Cook.”
Menon, The French Family Cook