Household Books Published in Britain: all volumes
- The complete caterer
The complete caterer, or directions to choose the best provisions of flesh, fish and fowl.
[London]: printed for John Nutt sold by John Nutt 
1. The only known reference to this work is Bib.Ann., vol. 2 (1701-3), p. 39.
- The complete distiller; combining theory and practice
The complete distiller; combining theory and practice; and explaining the mysteries and most recent improvement of distilling and brewing, in a most simple, easy and familiar manner. [by a gentleman of extensive practice and long experience].
Edinburgh: printed for P. Hill 1793
22 cm. viii, 151 p.
GB: LBL* LGL
- The complete family brewer, or the best method of brewing
The complete family brewer, or the best method of brewing or making any quantity of good strong ale and small beer, in the greatest perfection, for the use of private families . . . to which is added, the method of making a cheap and wholesome beer . . . which is so easy to make, that a child of ten years of age may learn to do it in five minutes.
London: printed for J. Walker 1789
19 cm. iv, 5-24 p.
1. For LBL: listed in BMCat. under 'FAMILY BREWER'.
- The complete family-piece: and, country gentleman
The complete family-piece: and, country gentleman, and farmer's best guide. etc. In three parts.
London: printed for J. Roberts sold by J. Roberts 1736
17 cm. xii, 456 p. 3 sh. 6 d.
GB: LWML LeU(B)*
US: CtY ICJ NNNAM
--another ed. London: printed by T. Longman, J. Clarke and S. Birt, 1736. LWML: NNNAM
--2nd ed. improved. London: printed for A. Bettesworth and C. Hitch, 1737. LWML; LeU(B): CtY; KMK
--3rd ed. improved. London: printed for C. Rivington and S. Birt, 1741. LBL; LeU(B); MPL: CtY; MH; MnU
--5th ed. improved. Dublin: reprinted and sold by G. Faulkner, 1749. --: CtY
1. Part 1 is devoted to cookery receipts and medical hints. Part 2 to hunting, coursing, setting and shooting . . . and Part 3 practical rules . . . for the improving of land.
2. Gents.Mag., vol. 6 (Mar. 1736), p. 172, confirms that the price was 3 sh. 6 d.
Bitting, p. 534; Oxford, pp. 66-8
Subjects: food preparation,
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