THE reader may probably ask, What necessity is there for another Cookery Book, after the immense number which have already appeared, and many of them with the names of those who are considered as proficients in the art ?

My answer is, that, notwithstanding the number of publications on this subject, there is still room for another; because most of those alluded to, so much resemble each other, that no material difference can be discovered in their general plan or execution.

A work has been lately published, under the title of "Domestic Cookery," by a Lady, which has shared an uncommon portion.of public approbation, and indeed deservedly so; for I dp not recollect to have seen a more useful book of the kind for domestic use.

The general fault of cookery books is, thai they are loaded with unnecessary, and indeed trilling, receipts, which every one, who has the slightest knowledge of cookery, must be thoroughly acquainted with.

In the Work now presented to public inspection, I do not profess (ogive any hackneyed receipts for boiling or roasting, broiling or baking, but have confined my selection chiefly to the higher departments of the art, such as made dishes, ragouts, fricassees, soups, (See. I have aimed, in general, to give the most esteemed Foreign and English dishes that are now in use.

An idea generally pre vails, that (hose who have lived at an hotel, tavern, or coffee-house, must of course be thoroughly perfected in the art of cookery. This is by no means the case : there are dishes made in noblemen's houses, both in town and country, which a cook o! the description 1 have mentioned knows very little about; it is only in the first families of rank and fashion that these things are to be found. The time which is allotted to a tavern cook in the ordinary course of his business, will not be sufficient to enable him to accomplish such designs, even if he were capable of it. Another reason, is the enormous expense which must attend the system of cookery of which I now speak.

It will be perfect]j' understood, that I do not consider this as an introductory wort: such publications are already so numerous, that there is no necessity to enlarge the number.

It will be said, this book is not adapted for families in general; the receipts are too expensive. This is admitted : but are there net thousands of Opulent Families, both in town and country, who wish to give handsome occasional entertainments to their select friends ; and who, on such occasions, are not so scrupulous of the expense ? To such, I flatter myself, the present undertaking will be of great service. As to the common hints for marketing, carving, bills of faro, etc. what I have already said will sufficiently account for the omission. As to confectionary in general, I refer the reader to the last edition of my "Complete Confectioner," the rapid sale of which has ex-ceded my most sanguine expectations. - The 5th edition has lately been published.

With many thanks for the assistance of my friends, I must now conclude.

To that indulgent public which has so favourably encouraged "The Complete Confectioner," now submit "The Royal and Imperial Cook."

F. N

London, 12th Nov. 1808.