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Illustrated with wood engravings incl. two folding plates and 6 plates of fancy pastries, as well as frontis. portrait of the author and engraved title page. 8¼x5¼, gilt- and blind-tooled tan calf, morocco spine label, raised bands, all edges & endpapers marbled. Sixth Edition.

In 1837, Soyer became chef de cuisine at the Reform Club in London, where he quickly made a name for himself as the first "celebrity chef." He designed the kitchens with Charles Barry at the newly built Club, where his salary was to be more than £1,000 a year. He innovated many cooking techniques, including cooking with gas, refrigerators cooled by cold water, and ovens with adjustable temperatures. His kitchens became so famous that they were opened for conducted tours. When Queen Victoria in 1838, he prepared a breakfast in her honor for 2,000 people at the Club, and Soyer's eponymous Lamb Cutlets Reform are still on the Club menu.