Author: Louis Eustache Ude
Publisher: London, Ebers & Co., 1838
Adapted to the Use of English Families. Thirteenth Edition, Corrected and Enlarged, with an Appendix of Observations on the meals of the day - new methods of giving fashionable suppers at routs and soirees, as practised by the author when with Lord Sefton - history of cookery - rules of carving - on the choice of meats, &c.
Thirteenth Edition, Corrected and Enlarged.
8vo., contemporary half black morocco over marbled paper boards. Portrait frontispiece, pp. xlviii +485 +  ads. Binding a bit rubbed, neat ink presentation inscription, otherwise a very good copy.
Ude (c. 1769 - 1846) "was the best-known French chef in London before Alexis Soyer's reign in the kitchens of the Reform Club (1837-50). Ude was the chef at Crockford's. the fashionable gentlemen's gambling and eating club in St James's Street, London," where he was paid £1200 a year. Although Lady Chesterfield described him as "whimsical, good-natured, exorbitantly vain," he could be a bit tyrannical, reportedly leaving the service of Lord Sefton, when Sefton's son, Charles William Molyneux, third Earl of Sefton, added salt to the soup created by Ude. He seems to have been one of the first chefs to devote some attention to sandwiches, with several pages of recipes and instructions about which bread should be used.