Excerpt from The Imperial and Royal Cook: Consisting of the Most Sumptuous Made Dishes, Ragouts, Fricassees, Soups, Gravies, &C.; Foreign and English, Including the Latest Improvements in Fashionable Life
The reader may probably ask, What necessity is there for another Cookery Book, after the immense number which have already appeared, and many of them with the names of those who are considered as proficients in the art?
My answer is, that, notwithstanding the number of publications on this subject, there is still room for another; because most of those alluded to, so much resemble each other, that no material difference can be discovered in their general plan or execution.
A work has been lately published, under the title of "Domestic Cookery," by a Lady, which has shared an uncommon portion of public approbation, and indeed deservedly so; for I do not recollect to have seen a more useful book of the kind for domestic use.
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