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BRITISH AND FOREIGN LIBRARY.
A GLANCE over the Catalogue and Supplement to Messrs EBERS's New Catalogue, will demonstrate to the Public the extensive scale upon which this Library is conducted. Every individual work, even of the great variety published during the last two years, will be found in the Supplement recently published ; and of these, expensive as the greater portion has been, copies in large numbers have been provided, to ensure the immediate accommodation of the Nobility and Gentry, and all who may honour Messrs. EBERS's Institution with their patronage.
Indeed, in a quick supply of the books of the day, consists the chief utility of a Subscription Library. The activity of modern writers, especially in light and gay productions, and the unwearied curiosity of modern readers, are so considerable, that if a subscriber to a library be compelled to wait a few days for the perusal of a fashionable work, the individual so disappointed will not only feel at a disadvantage in any society wherein the merits of the volumes in question should happen to be discussed, but the lost opportunity will be irreclaimable, in consequence of the quick succession of other new books with equal claims upon attention. But the advantage of being acquainted with the current literature, as it passes thus rapidly, can only be conferred by a circulating library, supported by very numerous subscribers among the high and wealthy classes, inasmuch as no other can command a sufficient stock ; and Messrs. EBERS do not fear the imputation of vanity when they venture to allude to their own Establishment as the most conspicuous of this description.
Volumes allowed from the Library at one Time.
15 in Town or 12 in Town or 8 in Town or 30 in Country. | 24 in Country. | 16 in Country.
27, OLD BOND STREET,
Messrs. EBERS AND Co.
HAVE JUST PUBLISHED THE FOLLOWING WORKS.
1. THE FRENCH COOK. A SYSTEM OF MODERN, FASHIONABLE,
ECONOMICAL COOKERY. By Louis EUSTACHE UDE, ci-devant Cook to Louis XVI. and the Earl of Sefton, late Steward to the United Service Club, to His Royal Highness the late Duke of York, and now Maître d'Hôtel at Crockford's Club, St. James'sstreet. With an entirely New Appendix of Observations on the Meals of the Day, comprising the Author's celebrated Method of giving Suppers at Routs and Soirées (with keceipts for all the Dishes), as practised by him when Cook to Lord Sefton ; Instructions the most approved on the Art of Carving ; Rules for the Choice of Meats; a Vocabulary of Terms of Art; and an introductory History of Cookery, with other Additions. The Tenth Edition, thoroughly revised and enlarged, with a new Portrait, engraved on Copper. Price 12s.
“ The French Cook may be said to be, beyond dispute, the best Treatise on the subject at present in existence. The instructions in it may be more safely followed than those of the Author's amateur contemporaries, as it is manifest that an experienced practitioner must understand his business, and be better fitted to teach it than any theoretical lady or gentleman. M. Ude's book is therefore a perfect treasure to persons of both sexes entering upon the culinary profession, and ambi. tious of distinction in it; for one may venture to say, that with an ordinary portion of good sense, and a careful study of Ude's precepts, any industrious individual may become a very scientific Cook, and may command a salary sufficiently high to enable him or her to lay by a handsome provision for advanced life: to say nothing of the advantage derived by the tasteful and eating public, from the diffusion of sound prin. ciples in the art of Cookery! The advice to Cooks' is alone worth the whole of the purchase-money of the volume, and ought to be read by every Cook in the kingdom.”—New Monthly Magazine.
“ Monsieur Ude’s is a system of French Cookery adapted to English tastes and materials, and the Receipts are equally fitted for the most splendid tables, and the most economical.”—London Weekly Review.
" It would be inexcusable were we to neglect the opportunity which the publication of M. Ude's Work affords us of strongly recommending it, not only as the best system of French Cookery, but the best CookeryBook in existence, combining, with all the exquisite delicacy of the Cuisine Francaise, the economy and nutritive qualities of the English school.”—New London Literary Gazette.
“ Louis Eustache Ude, ci-devant Cook to Louis XVI., has added to our stores of knowledge a most erudite and philosophical Work on the science which he professes."'-London Magazine.
“Monsieur Ude is, beyond all competition, the most learned of Cooks, even of French Cooks."--Literary Gazette.
Infinitely the best Institute of the best kind of Cookery."-Monthly Review.
“ Monsieur Ude, a most competent judge on the subject of gastronomy.”-Foreign Quarterly Review.
“ Monsieur Ude comes upon us, gorgeous in all the magnificence of patrician and royal households, laying bare before us mysteries very little short of those of alchemy. We must say, however, that he unfolds them with the lucidness of a real professor. When once he does admit the general gaze into the secrets of his laboratory, his learning is equally displayed by clear and brief explanation as it is by the value and rarity of the thing explained.”—Monthly Magazine.
“ There is in M. Ude an apostolical earnestness, which sensibly enforces his expressed conviction ; a zeal of more than ordinary fervour, which attests the depth of individual eviction, and extensively affects the solicited comprehension of the reader."-Blackwood's Magazine.
“ With regard to Ude's System of Cookery, we have already said that its excellence consists in its adaptation to the palates and predilections of this country. Of the receipts, individually, we confess ourselves unable to judge; by those who can, we are informed they have great merit: nor do his prescriptions seem costly, a great merit in such a
work. As a standard work for those who desiderate an elegant and not expensive (preparation of their food, we think Ude's Cookery un. equalled.”-Bolster's Irish Quarterly.;
SUPPLEMENT TO UDE’S COOKERY.
2. THE ITALIAN CONFECTIONER; or, COMPLETE ECONOMY of DESSERTS. Containing the Elements of the Art, according to the most modern and approved practice. By G. A. JARRIN, Confectioner, New Bond-street. The Fourth Edition, corrected and enlarged, with several fashionable Bills of Fare for the Dessert. Price 9s.
“ This Work is divided into Sections, and treats at large of Sugar, and the manner of preparing it ; of the numerous Candies and BonsBons, as they are made in France ; of the imitation of Vegetables, Fruits, and other natural objects, in Sugar, and of a great variety of Drops, Prawlings, &c. &c. ; of the best mode of preparing Chocolate and Cocoa ; of Syrups, Marmalades, Jellies, Fruit, and other Pastes ; and of Preserved Fruits, including directions for preserving Fruit without Sugar, according to the method of M. Appert; with Hints respecting the construction of Ovens and Stoves, and a Table of the various degrees -of heat adapted to the different Articles of Confectionary. The Italian Confectioner' will also be found to contain Receipts to make Tablets and Rock Sugar; the various Compotes ; the French method of preparing Comfits ; the best manner of making Creams and Ices, with some important hints respecting the latter, upon which their excellence entirely depends; how to preserve Fruits in Brandy; to make and arrange Pièces Montees, Confectionery, Paste, and the mode of producing picturesque scenery, with trees, lakes, rocks, &c. ; Lozenges, and Jellies ; cool drinks for Balls and Routs; Cakes, Wafers, Biscuits (par
; ticularly those of Italy), rich Cakes, Biscotini, Macaroons, &c. &c. The Section on Distillation includes Distilled Waters, Liqueurs composed of Spirits, and Ratafias of all kinds. That part of the Work which regards the Decoration :of the Table, necessarily treats of the articles which compose the various ornaments used for this purpose ; as Gum Paste, and the most approved mode of modelling flowers, animals, figures, &c.; of colours for confectionery, with full instructions how to prepare them ; of varnishing and gilding; of moulding, with directions to enable every confectioner to make his own mouids ; of works in pasteboard, gold, and silver papers, borders, &c. And, to complete the whole, and render the confectioner independent of every other artist, the manner of engraving on steel and on wood is fully explained."-Author's Preface.