New Complete Russian Cook and Confectioner, or Detailed Culinary and Confectionary Dictionary.

In 4 parts. St.Petersburg. Supported by Т. Polezhaev, 1792. XXXII, 884 pages. The dictionary, in alphabetical order, provides instructions on how to prepare dishes with different sorts of meat, fish, vegetables, how to make various liqueurs, brandies, ice-creams etc. The book also includes definitions of terms used in the dictionary, the etiquette governing the setting of a table. Full-leather bindings, blind-stamped spine. 21х12.5сm., in satisfactory condition: lacking title pages, except for that in part 4, spine partly damaged, bindings rubbed, some staining to pages. The edition is of importance to collectors. Rare.