The new art of cookery : according to the present practice; being a complete guide to all housekeepers, on a plan entirely new; consisting of thirty-eight chapters. Containing, proper directions for marketing, and trussing of poultry. The making of soups and broths. Dressing all sorts of fish. Sauces for every occasion. Boiling and roasting. Baking, broiling, and frying. Stews and hashes. Made dishes of every sort. Ragous and fricasees. Directions for dressing all sorts of roots and vegetables. All sorts of aumlets and eggs. Puddings, pies, tarts, &c. Pancakes and fritters. Cheesecakes and custards. Blancmange, jellies and syllabubs. Directions for seafaring men. Directions for the sick. Preserving, syrups, and conserves. Drying and candying. All sorts of cakes. Hogs puddings, sausages, &c. Potting, and little cold dishes. The art of carving. Collaring, salting, and sousing. Pickling. To keep garden vegetables, &c. Made wines. Cordial waters. Brewing. English and French bread, &c. / by Richard Briggs, many years cook at the Globe tavern Fleet-Street, the White Hart tavern, Holborn, and now at the Temple coffee-house, London.

The first American edition of one of the earliest cookbooks printed in America (originally published in London in 1788).