The English & Australian cookery book / by Edward Abbott. Together with a newly assembled Companion volume / by some Australian aristologists.

By: Abbott, Edward, 1801-1869 [author.]Contributor(s): Culinary Historians of Tasmania [issuing body.]Material type: TextTextPublisher: Hobart, Tasmania : The Culinary Historians of Tasmania, 2014Edition: "1864-2014 sesquicentenary edition"Description: 2 volumes in slipcase (xxxii, 292, xii pages, 4 unnumbered pages of colour plates ; xv, 19-121 pages : illustrations ; 19 cm, in slipcase 20 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9780980635591 (facsimile); 9780646904474 (companion volume); 9780646907017 (slipcase)Other title: English and Australian cookery book | Companion volume [Other title]Subject(s): Abbott, Edward, 1801-1869 | Food habits -- Great Britain | Food habits -- Australia | Cookbooks | Food habits -- Great Britain -- History | Food habits -- Australia -- History | Food habits -- Tasmania -- History | Gourmets -- Tasmania -- Biography | Cooking, Australian | Cooking, English | Jewish cooking | Gastronomy -- Great Britain | Gastronomy -- Australia | AustralianGenre/Form: Cookbooks DDC classification: 641.5994
Contents:
Facsimile. The English and Australian cookery book : cookery for the many, as well as for the "upper ten thousand" / by an Australian aristologist -- Companion volume. The English and Australian cookery book : companion, 1864-2014 sesquicentenary edition / by some Australian aristologists.
Summary: A gastronomic miscellany of English and colonial Australian cuisine, along with continental and Hebrew cookery.
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Item type Current library Call number Status Date due Barcode
wnor- Book Northam
Northam Local History 		641. 5994 ABB (Browse shelf(Opens below)) Available AL42000231517B

Title from slipcase cover.

At head of slipcase title: "Australia's first cook book".

Includes index.

'The English and Australian cookery book' was originally published in London in 1864 pseudonymously by "An Australian aristologist" (that is, Edward Abbott). This "1864-2014 sesquicentenary edition" is a facsimile "from a copy in the Tasmanian Archive and Heritage Office", with companion volume, in slipcase.

Other editions: "...we have published the book in three editions during the sesquicentenary year: a booksellers' slipcased, artist's boxed and an Exhibition display-cased version..."--Introductory preface, Companion volume, page xi.

Companion volume: editors Bernard Lloyd and Paul County; contributors B.L., Tony Marshall, Sebastian Reaburn, Barbara Santich, Michael Sprod, Michael Symons, Penny Carey-Wells and Diane Perndt, Sally Wise.

Facsimile. The English and Australian cookery book : cookery for the many, as well as for the "upper ten thousand" / by an Australian aristologist -- Companion volume. The English and Australian cookery book : companion, 1864-2014 sesquicentenary edition / by some Australian aristologists.

A gastronomic miscellany of English and colonial Australian cuisine, along with continental and Hebrew cookery.

Facsimile. Originally published The English and Australian cookery book. London, Sampson Low, Son, and Marston, 1864.

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