Household Books Published in Britain: all volumes


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WYTHES, George and Dr Harry Roberts   


  • The book of vegetables
  • Subjects: vegetables, cooking with,

    • 1. The book of | vegetables | by | George Wythes, V.M.H. | Head Gardener to the Duke of Northumberland, K.G. | together with chapters on | the history and cookery of | vegetables: by the editor
      London and New York: John Lane, The Bodley Head; 1902
      18.5 x 12.5 cm   Pp [i-vi] vii-ix [x] xi-xii, 1-106, [i-ii] publ ads   [2s 6d in publ ad]   Green cloth with image of house and garden on front  
      Can:   BVaUB  
      GB:   *LB   LoEN   OB   OPo(F)  
      US:   DLC   CU   NNBG   OCl   OU   MH   PPL   ICJ   MBH   NN  

      The title-page is printed in red and green. The plates are included in the pagination.
      The text is in two parts: "The culture of vegetables" on pages 1-71 which is arranged alphabetically by vegetable from cabbages to runner beans, and "History and cookery of vegetables" on pages 72-106.
      For information about the series and its editor, see the series title, "Handbooks of practical gardening", and Roberts, Dr Harry.

  • The book of rarer vegetables
  • Subjects: vegetables, cooking with,

    • 1. The book of | rarer vegetables | by | George Wythes, V.M.H. | Head Gardener to the Duke of Northumberland | and | Harry Roberts
      London: John Lane, The Bodley Head; New York: John Lane Co; 1906
      19.0 x 12.5 cm   Pp [iii-vi] vii [viii] ix-xii, [1-2] 3-109, [i-ix] ads   [2s 6d in publ ad]   Green cloth with image of house and garden on front  
      Can:   BVaUB  
      GB:   *LB   LoEN   OB  
      US:   DNAL   MBH   ICJ   NIC   NNBG   KMK   OrP   MtBC   Wa   WaS   OCl   OU   DLC   CU  

      The title-page is printed in red and green. This volume is No. 20 in the "Handbooks of practical gardening" series.
      The introduction states that the gardening information is by Wythes, the cookery advice by Roberts. The text is organised alphabetically by vegetable from artichoke, globe, to yam. The instructions for cooking follow each entry.
      For information about the series and its editor, see the series title and Roberts, Dr Harry.


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