The cook not mad, or, Rational cookery
Subtitle: being a collection of original and selected receipts embracing not only the art of curing various kinds of meats and vegetables for future use, but of cooking in its general acceptation, to the taste, habits and degrees of luxury, prevalent with the American publick in town and country, to which are added directions for preparing comforts for the sick room, together with sundry miscellaneous kinds of information, of importance to housekeepers in general nearly all tested by experience
Publisher: Knowlton & Rice
Published: 1831
Place of publication: Watertown [N.Y.]
Language: eng
Number of pages: 120
Subjects: American Cooking; Home economics
Other titles: Rational cookery
Notes: Includes index.

Lowenstein, 139.

Cagle & Stafford. Amer. books on food and taste, 181