(*NEW ARRIVAL*) Bradley, Martha [Elizabeth David]. The British Housewife:

or, The Cook, Housekeeper's, and Gardiner's Companion; Calculated for the Service both of London and the Country; And directing what is necessary to be done in Providing for, Conducting, and Managing a Family throughout the Year.

Two volumes complete - Volume One: [2], 3-752 pages & Volume Two - [2] 469 pages, [33]. Illus. with 8 copper-engraved plates by Benjamin Cole, incl. frontis. of an 18th c. kitchen scene. 8x4.75", period calf, leather spine labels, raised bands. London: S. Crowder and H. Woodgate, at the Golden Ball in Paternoster Row, c. 1760.

Elizabeth David's copy, with her oval bookplate to front pastedown of Vol. I, manuscript notes on numerous old (pre-)post-it's throughout, as well as a list in pencil on the front pastedown of Vol. II of recipes on pages that were important to her. Vol. I also has the bookplate of Sir Robert George Wyndam Herbert of Ickleton (first Premier of Queensland) and Vol. II with bookplate of Elizabeth David's editor, Jill Norman (from whose collection this set comes).

Elizabeth David's notes appear to be from the 1960's, and from their subject interests, appear to have been written while she was researching her miniature set of books: The Baking of an English Loaf, Dried Herbs, Aromatics and Condiments, English Potted Meats and Fish Pastes & Syllabubs and Fruit Fools. Her research notes offer a fascinating window into her methodology and interests.

Martha Bradley's work had significant influence on later cookbooks and culinary practices: She introduced a sophisticated organizational structure as well as teaching strategies - beginning with basic techniques, Bradley progressively moved to more complex dishes, setting a new standard for culinary education. In addition, she divided her book into monthly sections, introducing a seasonal approach to cooking that was later adopted by other authors. In The British Housewife, Bradley was one of the few female British 18th-century authors to support the French style of nouvelle cuisine.

Hinges starting on both volumes, 1" piece of calf lacking from spine foot of Vol. I, otherwise a very good, rare set.