Household Books Published in Britain: all volumes
THUDICHUM, John Louis William 1829-1901
Thudichum wrote the introduction to the 1901 and 1909 editions of "Cassell's new universal cookery book" by Miss Lizzie Heritage.
- The spirit of cookery
The spirit of cookery. | A popular treatise | on the | history, science, practice, and ethical | and medical import of culinary art. | With | a dictionary of culinary terms. | By | J. L. W. Thudichum, M.D., F.R.C.P. Lond.
Transcription of imprint@London: | Baillie1re, Tindall and Cox, | and | Frederick Warne & Co.; | London and New York. | 1895.
18.5 x 12.0 cm Pp [i-v] vi-viii [ix] x-xxiv, 1-701 Red cloth
GB: LB *LCF LoEN MCe OB
US: ICJ MB
There were two editions dated 1895. They are distinguished by their imprint.
Thudichum says in the preface that he has attempted "to produce such a system of general rules as will enable those who thoroughly master them to perform the principal culinary operations without reference to the frequently unintelligible records of the details of mere empiricism". In the first chapter pages 6-9 are headed "Qualifications for authorship in cookery"; pages 9-11 are headed "Physicians as authors on cookery"; and pages 11-17, "Acquirements necessary for authorship". All of the second chapter, pages 20-51 , is devoted to a "Sketch of the historic literature of cookery". There are chapters on different dishes or types of food # for example, soup, hare and fish # and each discusses the history of the particular dish or food. Chapter LVIII is called "Notes on the cookery and meals of former generations"; Chapter LIX, "The philosophy of dinners and dining"; and Chapter LX, "Camp cookery, or the cookery of soldiers in the fi
[Title as first cited edition]
Tindall & Cox. | 1895.
18.5 x 12.0 cm Pp [i-v] vi-viii [ix] x-xxiv, 1-701 Green cloth
GB: LG *WYoLU(B)
US: DLC NcD-MC ICJ WaS MB NN WaU PPC DNLM NSyU
- Cookery: its art and practice
Cookery | its art and practice | the history, science and practical import | of the art of cookery | with | a dictionary of culinary terms | by | J. L. W. Thudichum, M.D., F.R.C.P. Lond.
London and New York: Frederick Warne and Co; nd
18.5 x 12.0 cm Pp [i-v] vi-viii [ix] x-xxiv, 1-701 Blue cloth
GB: BeRU LWel
US: *DLC NcGU MiD NIC(HA) OCl
DLC dates this retitled edition .
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