Hardbound, 385 pgs. One available; inscribed and signed by the publisher, Edmund B. Stewart. If there ever was a major reference book on cooking, “The Cook’s Own Book” is it. Published in 1832, authored by a Boston housekeeper, (Mrs. N. K. M. Lee), “The Cook’s Own Book” went through 13 editions between 1832 and 1860. All of them were essentially the same, except for one edition which included some 70 additional recipes; but those were excluded after that fourth edition. The “Cook’s Own Book” is truly encyclopedic: it contains some 2,500 receipts, - 47 pages in the Confectionery alone, with 396 receipts, and 36 pages in the author’s preface laying down in unequivocal terms the importance of the cook. This reprint of the first edition includes every recipe found in the original, the complete text of the preface, and the original glossary of terms. A short publisher’s preface and a supplemental glossary of terms have been added.