Hannah Glasse - The Art of Cookery Made Plain and Easy - 1763

Hannah Glasse,
The art of cookery, made plain and easy; which far exceeds any thing of the kind yet published. : Containing, I. How to roast and boil to perfection every thing necessary to be sent up to table. II. Of made-dishes. III. How expensive a French cook's sauce is. IV. To make a number of pretty little dishes for a supper or side-dish, and little corner-dishes for a great table. V. To dress fish. VI. Of soops and broths. VII. Of puddings. VIII. Of pies. IX. For a lent dinner; a number of good dishes, which you may make use of at any other time. X. Directions to prepare proper food for the sick. XI. For captains of ships; how to make all usefull things for a voyage; and setting out a table on board a ship. XII. Of hogs puddings, sausages, &c. XIII. To pot and make hams, &c. XIV. Of pickling. XV. Of making cakes, &c. XVI. Of cheesecakes, creams, jellies, whip-syllabubs, &c. XVII. Of made wines, brewing, French bread, muffins, &c. XVIII. Jarring cherries and preserves, &c. XIX. To make anchovies, vermicella, catchup, vinegar, and to keep artichokes, French beans, &c. XX. Of distilling. XXI. How to market; the seasons of the year for butchersmeat, poultry, fish, herbs, roots, and fruit. XXII A certain cure for the bite of a mad-dog. XXIII. A receipt to keep clear from buggs. : To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index. / By a lady.

A lady = Hannah Glasse

Imprint: London: : Printed for A Millar, J. and R. Tonson, W. Straham, T. Caslon, B. Law, and A Hamilton., M.DCC.LXIII. [1763]. [Price bound five shillings.]

The title page has been replaced with a handwritten page (possibly in mid 1800s), as well as part of the Index (A-M), pages 379-384 and part of pages 371-374 (as per pictures). Solid, leather binding; corner slightly rounded, minor shelf wear and minor to no foxing. Pages clear, fresh and rustling.

Physical Description: [2], vi, [24], 384, [24] p. ; 21 cm (8vo)
The eighth edition.


"The Art of Cookery Made Plain and Easy" is a cookbook written by Hannah Glasse, first published in 1747. The most influential cookbook of the 18th-century, it became widely popular for its clear instructions and practical advice. The book emphasizes ease and affordability, using ingredients that were commonly available in English households at the time.

In the 18th-century, cookbooks were typically aimed at the upper class. However, Glasse's cookbook targeted a wider audience, especially the growing middle class, which was seeking practical guidance in the home kitchen. Consequently, she included detailed explanations of techniques such as roasting, baking, boiling, making preserves and various kinds of beverages, all crucial for beginners.

Glasse introduced numerous new recipes to English cuisine: hers is the first known description of a food that would later evolve into the modern hamburger, which she calls here "Hamburg sausages".
Other notable recipes from the book are:
Savory Pies: A variety of meat pies that were then staples of English cuisine.
Plum Pudding: A traditional British dessert that became very popular after Glasse’s inclusion of the recipe.
Beef Steaks: Different methods for preparing beef steaks, showcasing her expertise in meat dishes.
Indian curry: An early introduction of this food to European (and American, given the popularity of the book also there) audiences.

Another innovative aspect of Glasse's book is her use of a signature to avoid plagiarism. In an era before copyright laws were fully developed, Hannah Glasse was one of the first authors to include her signature on the first page of text (as per picture), a personal mark of authorship, to deter others from stealing or copying her recipes.

"The Art of Cookery Made Plain and Easy" went through many editions and revisions over the years, solidifying its place in culinary history. Hannah Glasse is often regarded as one of the first celebrity chefs, and her book remains a milestone in the history of cookbooks. "The Art of Cookery Made Plain and Easy" is an essential text in the history of culinary literature, offering a glimpse into 18th-century cooking techniques and tastes.

PS: The book will be shipped carefully packaged in bubble wrap, via An Post, the Irish Postal Service ("Registered Post, Tracking number & Insurance included"). Tracking number will be provided as soon as dispatched.