Imperial and Royal Cook: Consisting of the Most Sumptuous Made Dishes, Ragouts, Fricassees, Soups, Gravies, &C. Foreign and English: Including the Latest Improvements in Fashionable Life

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Frederick Nutt is most commonly known as one of the leading confectioners in Georgian England. Yet his expertise extended to gourmet cookery as a whole. Consciously not a book intended for everyday, domestic cookery, this 1809 volume collects recipes intended to be produced in the most oppulent English and Foreign kitchens for the entertainment of those who are not so scrupulous with expense. This work is a fascinating look at the gourmet foods of the Georgian era.