ACCUM, Frederick (1769-1838). Culinary chemistry, exhibiting the scientific principles of cookery, with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades ...., London: R. Ackermann, 1821, 12°, FIRST EDITION, hand-coloured engraved frontispiece and title vignette (lacking pp. xxi-xxiii of advertisements at end), modern half calf over marbled boards, uncut. [Bitting p. 2; Oxford p. 150; Vicaire 4]