The cook's oracle
Subtitle: containing receipts for plain cookery on the most economical plan for private families, also the art of composing the most simple, and most highly finished broths, gravies, soups, sauces, store sauces, and flavoring essences: the quantity of each article is accurately stated by weight and measure; the whole being the result of actual experiments instituted in the kitchen of a physician
Edition: The 3rd ed., which is almost entirely re-written
Publisher: Printed for A. Constable & Co., Edinburgh; and Hurst, Robinson, & Co.
Published: 1821
Place of publication: London
Language: eng
Number of pages: 464
Subjects: Cookery, English
Notes: First published, 1817, with title: Apicius redivivus; or, The cook's oracle

Authority for author's name; New ed., Edinburgh, 1845