London: Printed for Abel Roper, and sold by John Morphew, 1710. First edition. 8vo. (xvi), 127, (13), (4, ads) pp.; with half-title. Illustrated with 32 (of 35, per plate list) engraved plates (including 26 folding and 6 full-page plates); lacking plates facing pp. 5 (The Queen's Dinner...1705), 14 (The King's Dinner...1700), and 120. Full contemporary paneled brown calf, stamped in blind, red speckled edges; scattered spotting to text and plates; light off-setting from plates. Bitting, p. 271; Maclean, p. 88; Vicaire, p. 490

Scarce first edition of master cook Patrick Lamb's collection of recipes developed for the English King and court. Published shortly after Lamb's death, this work contains 87 of his recipes, ranging from recognizable fair like lobster soup, ragu, rice pudding, and eggs Florentine, to less familiar period dishes like "Patty of Calves Brains" and "Sheeps-Rump Sawce Robart." Born in 1650, Lamb worked in royal kitchens from a young age, attaining the position of master cook in 1677 to Queen Catherine of Braganza (consort of Charles II), and then master cook to King Charles II, in 1683. Lamb held this position and served successive monarchs until his death, including James II, William and Mary, and finally Queen Anne. The role required Lamb to prepare not only daily meals for the royal family, but also large feasts for royal celebrations---as can be seen in the engraved plates depicting the elaborate table arrangements and foods offered on such occasions. The book proved very popular and was republished in 1716, 1726, and 1731.

Bitting notes the inconclusive number of plates accounted by different bibliographers, and calls for only 34 plates herself: "Vicaire gives 36 plates for the 1st edition, Mrs. Pennell 22, Oxford does not state any number. Some dealers list 'all the folding plates 34'" (Bitting). However, the plate list in the book itself, clearly lists 35 plates, while the title-page states "With near Forty Figures".