Jenks (James) The Complete cook: teaching the art of cookery in all its branches...With an appendix teaching the art of making wine, Mead; Cyder, Shrub, Strong, Cordial and Medical Waters; Brewing Malt Liquor; The Management and Breeding of Poultry and Bees..., first edition, tables, woodcut head- and tail-pieces, later pencil markings in places, some spotting and staining, lightly browned, 20th century red morocco-backed dark green boards, spine gilt, corners worn, rubbed, [Bitting p.245; Cagle 780; Maclean p.75; Oxford pp.97-98], scarce, large 12mo, Printed for E. and C. Dilly in the Poultry, 1768.