What to Eat, and How to Cook It First Edition - Pierre Blot

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What to Eat, and How to Cook It

Pierre BLOT

Item#: 105791 We're sorry, this item has been sold

"TO SEASON IS NOT DIFFICULT, BUT TO SEASON PROPERLY IS QUITE ANOTHER THING…"

BLOT, Pierre. What to Eat, and How to Cook It. New York and London: D. Appleton, 1863. Octavo, original dark green cloth.

First edition of Blot's first book, with over 1000 recipes.

"Containing over 1000 recipes, systematically and practically arranged, to enable the housekeeper to prepare the most difficult or simple dishes in the best manner." Born in France, Blot arrived in New York a decade before publishing this work; by 1866 he had opened a cooking school in Manhattan. For the adventurous, this volume includes detailed instructions on "How to Skin a Skunk." With early hand-written recipes on the endpapers.

Interior generally quite clean, very mild soiling to original cloth, a bit of wear to spine. An extremely good copy.

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Aquatint Copperplate process by which the plate is “bitten” by exposure to acid. By changing the areas of the plate that are exposed and the length of time the plate is submerged in the acid bath, the engraver can obtain fine and varying shades of gray that closely resemble watercolor washes. Although the name contains the word “tint”, this is a black-and-white printing process; aquatint plates can often be hand colored, however.
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