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BUTLER, W. C.   


  • Butler's modern practical confectioner
  • Subjects: confectionery,

    • 1. Butler's | modern practical confectioner | a boon to the trade; | for the | master, improver, apprentice, | and the trade generally. | Compiled by | W. C. Butler, | practical cook, confectioner, and caterer.
      Manchester: Abel Heywood and Son; London: Simpkin, Marshall, Hamilton, Kent and Co Ltd; 1890
      15.5 x 12.0 cm   Pp [i-ii] iii-vi, 7-88, [i] ii-iv index   [2s on binding]   Blue cloth  
      GB:   LB destroyed   *LCF   LoEN   OB  
      US:   MB   DP  

      Although the book is written primarily for the trade, the amateur is included in the list below the cover-title which reads, "For the manufacturer | for the journeyman | for the improver | for the apprentice | for the amateur'. Moreover, the amateur is also cited on the title-page of the undated edition described in the following entry.
      There is one recipe or set of instructions per page beginning on page 7.

    • 2. — Butler's | modern practical confectioner | a boon to the trade; | for the | master, improver, apprentice, | and the amateur. | Compiled by | W. C. Butler, | practical cook, confectioner, and caterer.
      Manchester: Abel Heywood and Son; London: Simpkin, Marshall, Hamilton, Kent and Co Ltd; nd
      14.5 x 11.5 cm   Pp [1-2] 3-97 [98]   Rebound  
      GB:   LB destroyed   *LoEN   OB  
      US:   ICJ  

      All the libraries cited as locations date this edition [1898].% 0613

  • The modern cook and practical confectioner
    • 1. The modern cook | and | practical confectioner | by | W. C. Butler | Hon. Member of the Paris Academy of Inventors for the | Culinary Art; Hon. Member of and lecturer to the | International Hotel Employees' | Society, Edinburgh
      Edinburgh and Glasgow: John Menzies and Co; Manchester: Abel Heywood and Son; London: Simpkin, Marshall, Hamilton, Kent and Co Ltd; 1894
      18.0 x 12.0 cm   Pp [1-2] ads, [i-vii] viii-ix [x-xvi], [1-3] 4-218, [i-v], 219-314, [i-xii] ads   [5s on binding]   Red cloth  
      GB:   LB micro OB   *LoEN   OB  

      In the preface, which is dated Edinburgh, September 1894, the author comments, "I have endeavoured, while offering a very comprehensive dictionary of cookery, which embraces the most costly dishes of Paris, St Petersburg, and London, to minister at the same time, as effectively as possible, to the culinary requirements of the humblest citizen.' The book is in two parts: Part I "The modern cook', pages 1-218; and Part II "The practical confectioner', pages 219-314 (the half-title to the second part is on an unpaginated leaf preceding page 219).% 0614


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