Adria.   Ferran     - A signed copy.
A Day at elBulli - An insight into the ideas, methods and creativity of Ferran Adria
Ferran Adria - Juli Soler - Albert Adria. A Printer's icon. (The printer "Phaidon").
300 x 220mm x 60mm thick. Large heavy 4to. Bright yellow paste-down and fep. Adria's signature and dedication: "22.11.11 Pour le table de chefs et Bobby Hendry - Ferran Adria". 1 fep. Title page. 4-528. Bright yellow on fep and on paste-down. Same bright yellow covers and spine with white dw. As new and very collectable especially with signed inscription.
- Ferran Adria, whom many of the top European chefs have agreed at various times, is the best chef in the world. His book is a sumptuous production with numerous photographs detailing every aspect of planning, production and service at 'elBulli', his famous restaurant, now closed, situated about one hour by car north of Barcelona. The book also provides many in-depth glimpses of Aria's philosophy, with the inside cover declaring there had been 2,000,000 booking requests annually, with only 8,000 places available. (this is hard to reconcile; if it takes one minute to process each booking request, this would take 33,333 hours. If we assume each employee at elBulli is working a ten hour day, then that alone takes 3,333.3 days. If we assume that the requests are being dealt with 365 days a year that would need 9-10 people constantly processing the requests all those hours and days). One smells grand hyperbole! Boldly proclaiming itself to be the best restaurant in the world, a trawl thro' the internet to read some of the critics opinions shows that not all agree. It is a very heavy book. Not to be taken for holiday reading, as the cost of the excess baggage alone, would require a bank loan. When all is said, it is still an absorbing read and eye opener, and gives a large glimpse of the creative spirit of a master Chef.

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Modern category
ref number: 11054

Adria.   Ferran     - With Ferran Adria's signature.
elBulli - 1998-2002.
Ferran Adria / Juli Soler / Albert Adria. Also accompanied by a concertina hard page folder called 'Auxiliary Tools' & CD.
Large 4to. 320 x 245 x 43mm 1fep. Half title. 6p b/w Photographs. [1] Title page with Adria's signature; 'Pour Bobby' 22.11.11. 1 double page with Catalogue Index and Analysis Index. [1] p13 Presentation. p14 Introduction. Double page 1998... p18-81 Catalogue. p82-117 Evolutionary Analytics. Double page 1999... p120-195 Catalogue. p196-226 - 1p b/w photograph. Evolutionary Analytics. Double page 2000.... p230-305 Catalogue. p306-341 Evolutionary Analytics. Double page 2001... p344-428 Catalogue. p428-473 Evolutionary Analytics. p 474 Retrospective 1998-2001. 2002... [1] 477-483 Catalogue. [1] 485-489 Evolutionary Analytics. 490-493 b/w Photographs. [1] A hand Drawing. [1] 1fep. Thick hardcovers. Decorated like black marble. A strongly built book. The accompanying AUXILIARY FOLDER. 20 pages "guide to the Book". 1 CD. Both items fitted into a strong slip-case also decorated like black marble. As new.
- Quoting from the Book; "From 1998 to 2002 the elBulli tasting menu acquired an almost definitive structure providing the ideal vehicle for serving diners of multiple elaborations that enabled them to appreciate the whole gastronomic offering every season. The Catalogue details 371 dishes and presents an evolutionary analysis during those five years". To put this important book into a context, it's necessary to know something of Ferran Adria's background and how He and elBulli came about, and why the culinary influence and impact was so important and far-reaching. On the elbulli Foundation website online, a potted biography can be seen that is worth repeating here verbatim:- Ferran Adrià Acosta, born May 14th, 1962, in L’Hospitalet de Llobregat, Barcelona, Spain, attends the local Casal dels Àngels School and then goes to San Isidro School in Barcelona, while living with his parents, Ginés, a plasterer, and Josefa, a housewife, and his brother Albert. His passion is football, and he plays with the Juventud de l’Hospitalet club until 1974 and with Santa Eulàlia F.C. until 1980. At this moment he has almost no interest in cooking, typical of a boy of his age. In 1977 he enters Instituto Politécnico de la Merced to take administrative studies, as a prelude to a degree in Business Studies. In 1980, he decides to give up his studies, preferring to make some money so that he can go on holiday to Ibiza. With this aim, by chance he begins his culinary career modestly, going to work as a dishwasher at the Playafels Hotel in Castelldefels, near L’Hospitalet. There, chef Miquel Moy, a close friend of his father, helps him to become familiar with basic culinary techniques. A few months later, in 1981, he starts work at the Club Cala Leña, in Es Canà, Ibiza. After four months, he returns to Barcelona, performing varied tasks in establishments such as El Suquet, Castell Arnau and Martinique. In 1982 he finds a job in the prestigious Finisterre restaurant, staying there until he leaves to do military service, on July 2nd, 1982. From mid-1982 until the end of 1983, Ferran does his military service in Cartagena, forming part of the team working in the Admiral’s kitchen. Here, for the first time, he takes charge of the kitchen. Assuming such responsibilities serves as an important experience for him. Following a suggestion from Fermí Puig, another Catalan recruit, who works at elBulli, Ferran spends his month’s leave in the summer of 1983 at the restaurant in Cala Montjoi. At the end of his military service, he works at the San Marcos restaurant in Seville from January to March 1984. Then, in April 1984, he joins the team of elBulli occupying the position of Chef de Partie. On November 1st, following the departure of Head Chef, Jean-Paul Vinay, Juli Soler, elBulli’s Director, offers Ferran and Christian Lutaud the position of joint Head Chefs. Juli Soler encourages Ferran to travel around France and learn more about the world of Haute Cuisine. Ferran undertakes two stages in the kitchens of Georges Blanc and Jacques Pic. In October 1986, Christian Lutaud leaves elBulli and Ferran assumes sole responsibility. From 1987 Ferran decides to pursue his own ideas in the kitchen, leaving aside the Nouvelle Cuisine style of the restaurant. He begins by using ingredients, techniques, and local and regional elaborations, interpreting them through his vision of Haute Cuisine. Up until 1993 this “Mediterranean style” defines the cuisine of elBulli and exerts an important influence on the Catalan and Spanish cuisine of this period. In 1990 elBulli S.L. is created, a company founded by Juli Soler and Ferran Adrià, developing different lines and models of business. elBulli S.L. reinvests 20% of its turnover in pursuing creativity. elBullirestaurante functions as the R & D department of a company that manages consultancy and assessment for catering companies and the food industry, whilst always placing its commitment to avant-garde cuisine as its foremost concern. This model enables the radical nature of elBulli to be maintained. In the early 90s a change in the cooking of Ferran and elBullirestaurante begins to take place, and a series of new concepts, elaborations, techniques and service formats appear alongside the “Mediterranean” dishes, reaching their full expression in 1994. From that time on, a series of constants characterizes the style of elBulli, outlined in the 23-point synthesis of elBulli’s cooking. At the end of 1987 Ferran and Juli decide to make an organisational change, dividing the restaurant season into two parts: six months of restaurant service and six months of closure. Throughout the 90s, the team seek a successful formula for creating a workshop during the six months of restaurant closure, and after trying several locations, elBullitaller is opened in 2000, in Carrer Portaferrissa, Barcelona, becoming the first in the history of haute cuisine. Developing this blueprint, a model of creativity is established that is perfected little by little. In place of creating a dish based on an idea, hundreds of ideas for concepts, techniques and elaborations are introduced during the closed season in elBullitaller, which lead to finished recipes and menus in elBullirestaurante. At the same time all the variables and resources of the process are subjected to a creative audit offering a high level of efficiency and effectiveness, which is key to determining elBulli’s creative longevity. Ferran marries Isabel Pérez in 2002. They do not have any children. 'elBullirestaurante' closes its doors to become 'elBullifoundation'. A fascinating, very unusually formatted, game-changing cookery book.

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Modern category
ref number: 11327

Adria.   Ferran     - Signed by the Author.
The Family Meal.
Home Cooking with Ferran Adria. Phaidon printer's device at the bottom of the Page.
FIRST UK EDITION. 2011. 297 x 220 x 30mm. 1 fep with a tipped in planche with a fine border and signed by F. Adria, pour Bobby. Dated 22.11.11. Title page. [1] Second Title Page. [1] p8 Third Title Page. Verso with a Frontis of Adria. 7-375. [1] 377-379 Glossary. 380-383 Index. 1fep. A thick white well decorated hardcover. In very good condition - as new.
- A very different book of cookery. Composing of 31 full three course meals. Every meal has a full ingredients list, a double page picture of all each of the 3 recipes laid out, also a fully timed preparation list. Also incredibly with the quantities needed for 2 - 6 - 20 & 75 pax. Then each course has a full complement of photographs showing the cooking steps and each image with directions. This is a wonderful book if someone cooks each of the 93 recipes they will have a very good personal repertoire. This is not as extra-ordinary as it sounds. I have never seen before, a book of cookery recipes that are so precise. To use a modern expression; it's a no-brainer.

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Modern category
ref number: 11324

ALI-BAB       - The pen-name of Henri Babinski.
GASTRONOMIE PRATIQUE
ETUDES CULINARAIRES SUIVIES DU TRAITEMENT DE L'OBESITE DES GOURMANDS (small printer's device) Troisieme edition entierement refondue. (small printer's device) PARIS ERNEST FLAMMARION, EDITEUR 26, Rue Racine, 26
Thick 4to. 3rd edition 1923. Grey paper paste down. 3feps. Title page with a little light foxing. [1] Half title. [1] (1)2-3 Introduction. [1] 1p Preface. [1] 1p Prodrome de Gastronomie. [1] Half title 'La Gastronomie a' travers les ages'. [1] (1)12-1040. Half title 'Traitement de l'obesite-- [1] (1)1044-1051. [1] Table des matieres (1)1054-1073. [1] Table alphabetique 1076-1107. [1] 3feps. The original dark blue fine waterproof cloth boards and a very sympathetically relaid spine with the original cloth. With bright gilt lettering on the spine and front board. The guttering has been strengthened and overall a very nice clean copy retaining all the original features.
- This classic French cookery book ‘Gastronomie Pratique’, was first published in 1907 and has been out-of-print since 1950. Written by Henri Babinski, an engineer who wrote under the pen name Ali-Bab. The first eight editions of ‘Gastronomie Pratique’ sold about 35,000 copies over almost half a century. An English translation, printed in 1974, bore the title ‘Encyclopedia of Practical Gastronomy’. Unusually, Babinski’s recipes are quite accurate and do work well with good results. Although the majority of recipes originate from Babinski’s native France, a significant number come from the Middle East, Eastern Europe, the Caribbean, and Latin America. Prior to publishing the first edition at the age of 52, Babinski spent a significant portion of his life as an engineer outside of France. His recipe instructions also provide much more detail than other cookbooks of the period, more like what one expects in a cookbook today. His instructions, too, are footnoted to elucidate their meaning. At the end of most recipes, Babinski offers numerous substitutions and variations. He used or wrote about a wider assortment of ingredients than is common today. Lobster eggs were used to color dishes. Truffles were used with abandon. There are a number of recipes for brains. One assumes that many of the wild game birds he describes were available at his local Paris butcher, but some recipes seem based on game he hunted fresh. Likewise, some recipes call for specific kinds of fish from specific streams. Other ingredients are common to France but generally unavailable elsewhere, e.g., sheep raised on salt marshes. It is unlikely we will find a butcher that can supply a quarter kilo of cock's kidneys! Occasionally, Babinski calls for ingredients that no longer exist, like ‘sirop de capillaire’, a medicinal syrup made from the maidenhead fern. Along with the standard sections expected in a general book of cookery, Babinski includes a few subjects in his book that today seem unexpected — when was the last time you saw a recipe for pig’s ear? The book’s recipes are offered in nineteen sections. Many appear to be of foreign origin rather than French. A lesser known but great book of gastronomical interest and practical instruction. Very under-rated.

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Modern category
ref number: 11102

Andrews.   Coleman     - Signed by the author.
Reinventing food
Ferran Adria: THE MAN WHO CHANGED THE WAY WE EAT. by COLMAN ANDREWS (with small phaidon symbol at the bottom of the page).
FIRST EDITION 2010. 240x160 mm. 1fep. Half-title. On verso, photograph of Adria. Title page with Coleman Andrews signature. Verso with symbols in b/w for elBulli foodstuffs. 1p Contents, [1] 7-10 Author's note. 11-22 Introduction. 2p Photographs of Adrian and elBulli. 25-340. b/w photograph of a young Adria. 342-346 Bibliography. 347-350 Acknowledgments. 351-359 Index. [1] 1fep. Grey hardcover with black & red text on front, back and spine. As new inside and out.
- There are some things that are disagreeable as well as interesting about this book. The disconcerting title for one thing. Adria has not changed the way we eat. The guests at his reatuarant 'elBulli' (now closed since 2012) all ate food the same way as everyone else, even in a McDonalds. That is with fingers or a container, a plate, spoon, glass or bowl etc etc. What you can definitely say is that Adria has changed what we eat. The absoluteness of Andrew's title also conveys a sense of Adria's already, far-reaching influence. The chefs who trained with him and who have spread his gastronomic ways are just beginning to make names for themselves in their own right, and Adria's influence is still only growing. The influences of great Cooks and their cookery books, such as Bartolomeo Scappi, Careme, Irma Rombeaur, Escoffier, Elizabeth David and Fernand Point are much more fundamental. What can be agreed is that Ferran Adria's cuisine is a very big gastronomic change from that of the preceding time. Along with food de-constructors and authors like Blumenthal, Redzepi etc, whose changes and innovations are also being recorded in print, we see reactions, positive or negative being expressed with vigour. It does not seem that ambivalence is an option. As always, time will tell whether Adria's cuisine is epoch changing. He will always have critics because a large part of the population are not gastronomically educated, nor have the cash nor luck with a dinner booking to try the more progressive places like 'elBulli' in Spain, or Blumenthal's 'Fat Duck' in UK and Redzepi's 'Noma' in Copenhagen, in which those Chefs are very serious about what they are attempting and offering. There will always be a broad majority of people with good and educated palates who will want the very fresh prawns with a touch of salt of the restaurant 'Inopia' written about in Andrew's introduction. They are what you may call the 'naturists' - who want their fresh food from air, sea and land to the table as quickly as possible with a minimum of fuss in the preparation, cooking and serving, while at the same time tasting exquisite. This is a prime sentiment of Adria's as well; it is no coincidence that his 'elBulli' experimental kitchen and workshop is just across the Ramblas from the great Barcelona market, La Boqueria. There is much about Adria that is likeable, not least in this age of Chef's egos, his unassuming manner, but one thing that persists when assessing him, is his penchant for self-promotion and his ability to market his cuisine, all in a manner reminiscent of Alexis Soyer. Because of this we can be sure Ferran Adria will never be forgotten and one thinks that his influence will grow and be extensive, possibly coming close to matching Andrew Coleman's premature assessment. We can only eat, wait and see.

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Information

Modern category
ref number: 11173

ANON.       The complete set together; Very rare.
A Set of twelve cookery book miniatures.
Each title page the same. THE LITTLE BOOK ------. a small square printer's device. GEORGE NEWNES LTD. Southampton St., Strand. London W.C. With a double red line border.
A SOLE EDITION. Circa 1912. Each book: 90 x 60mm. 1. Book of Jellies, Creams & Ices. 2. Book of Household Hints. 3. Book of French Cookery. 4. Book of Pastry and Cakelets. 5. Book of Book of Confectionery. 6. Book of Jewish Cookery. 7. Book of Preserves and Pickles. 8. Book of Puddings. 9. Book of Simple Remedies. 10. Book of Sandwiches and Beverages. 11. Book of Salads and Savouries. 12. Book of Etiquette. Each book covered in an original colourful fine cloth, with a couple slightly rubbed at the edges of the spines. All books internally very clean. A fine set. All housed in a purpose made clam-shell box.
- Sir George Newnes, 1st Baronet (see image #1. below) (13 March 1851 – 9 June 1910) was an English publisher and editor and a founding father of popular journalism. His company, George Newnes Ltd, continued publishing ground-breaking consumer magazines such as Nova long after his demise. Decades after the proprietor's death, George Newnes Ltd continued into the 1960s as one of London's four leading magazine publishers – along with Odhams Press Ltd, C. Arthur Pearson and the Hulton Press – producing a diverse range of titles from Lady's Companion, Woman’s Own, Nova, Rave and Flair, to Practical Mechanics and Practical Television. In 1963, the company became part of the International Publishing Corporation. Today books under the Newnes imprint continue to be published by Elsevier.

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Modern category
ref number: 11254

Anon.      
MARZIPAN.
JOHN F. RENSHAW & COMPANY LIMITED. MITCHAM: SURREY ENGLAND.
FIRST EDITION. Circa 1930. 223 x 160 mm. No Title page (as should be). 1-2 Forward. 3 Introduction. 4 - 44. [one colour plate]. 45 - 46. Modelling Tools. 47. Stencils. 48. Renshaw Products. 49. Index. Full coloured plates throughout of cakes and pastries with recipes. Cream Coloured thick cardboard. Front cover finely decorated with ornate border and illustration of Renshaw Company building in Mitchum in South London. Raised text. Excellent condition.
- This is a fantastic company pastry cookery book for one product. It is a much better production than a lot of other cookery books of the time. Renshaw was founded in 1898 by John F Renshaw, to bring Marzipan to the UK market. Over time, the business grew and acquired a site in Mitcham, Surrey, in 1924 and was based there for the next 65 years. During this time, their product range expanded and in the 1970’s, as a result of the business growth, the company merged with Allmey & Layfield, a Liverpool-based manufacturer of bakery ingredients, in 1980. By the end of the 1980’s all manufacturing had transferred up to Liverpool from Mitcham. The Royal Warrant was first granted in January 1950 for the supply of Marzipan, Almonds and Cashew nuts. They are the only Bakery Ingredients company that holds a Royal Warrant, that demonstrates their good quality and service. Over time, Renshaw were called upon to deliver special foods, e.g Petits-Fours, for diplomatic functions and similar receptions. They also called upon for technical advice on regular occasions and also produced Christmas cakes and Marzipan decorations for the Royal residences of Clarence House near Pall Mall London and the Castle of Mey near John o'Groats at the northern tip of Scotland. A fine and distinguished company.

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Modern category
ref number: 11276

Anon.      
A CENTURY OF PROGRESS.
1831 - 1931 CADBURY BOURNVILLE. By T. B. Rogers. Editor of the Bournvile Works Magazine.
Slim 4to. 254 x 192 x 9mm. 1fep. with a single Compliment sheet from Cadbury. Title page. On verso the Contents. A Forward, dated March 26th 1931. On verso a Photograph of Bournville Works, circa the early 30's. 5 - 87. p88. Bournville growth chart. (1) 1fep. Cardboard covers in Blue and Black. Back cover in white and black. Very clean. In fine condition. Also enclosed. ITEM 2. 10p Sales catalogue for Supex Ltd. of 222 Cork St. London. By Appointment to H.M. GEORGE V. Very clean.
- A very interesting hundred years of history celebrated, from the very humble beginnings of the mighty Cadbury chocolate company. Initially in 1831, the young Quaker, John Cadbury, started out as a tea and coffee dealer at 93 Bull Street, Birmingham, UK. He was the first to install plate-glass windows so that passers-by could see better, his display of Teas, Coffee and Cocoa Nibs. Inside, the counter was manned by a regal Chinaman in the full Chinese glory of his native costume. It seems John Cadbury had a full quota of sales and marketing instincts and skills early in his business life. The book charts the full rise of the company in wonderful detail with black and white and colour pictures and charts and drawings. There is a lot of sympathetic acknowledgement of all who worked and helped to grow the company. From a full page of 12 black and white photographs of the key pioneers of those early days to the last page, where in 1928 we see the visit to the factory of Sir Ofori Atta, Paramount Chief of the African Gold Coast province of Akim Abuaka, where cocoa was one of the main crops. There is also acknowledgement that the company was an important influence on the future sovereign state of Ghana. This beautiful company history book is a fine example of what it takes, and for how long, to build a large global brand. Fascinating.!

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Information

Modern category
ref number: 11261

ANON.      
Claridge's Cookbook.
The Claridge's emblem. CLARIDGE'S THE COOKBOOK MARTYN NAIL & MEREDITH ERIKSON WITH PHOTOGRAPHY BY JOHN CAREY - MITCHELL BEAZLEY
4to. 1fep. Half-title. Frontispiece of the main spiral staircase. Title Page. Verso - Picture of the hotel entrance. 1p Contents. 6p Forward by Rene Redzepi from Copenhagen's Noma. 1p Photograph of Redzepi. [1] 9-10 Introduction. Picture of Martyn Nail Executive Chef. 12-13 A brief history of Claridge's. 2p of Claridge's Ephemera. 16p Claridge's by Numbers. p2 Photographs. (1)Breakfast 20-250. [3] 254-257 Index and Cookery Notes. 258 Acknowledgements. 259 Glossary. (1)Dedication. 1fep. Covers and spine in light green paper. With a thin black cloth bookmarker. In mint condition. As new.
- Claridge's was founded in 1812 as Mivart's Hotel, in a conventional London terraced house, and it grew by expanding into neighbouring houses. In 1854, the founder sold the hotel to a Mr and Mrs Claridge, who owned a smaller hotel next door. They combined the two operations, and after trading for a time as "Mivart's at Claridge's", they settled on the current name. The reputation of the hotel was confirmed in 1860 when Empress Eugenie made an extended visit and entertained Queen Victoria at the hotel. In its first edition of 1878, Baedeker's London listed Claridge's as the first hotel in London Richard D'Oyly Carte, the theatrical impresario and founder of the rival Savoy Hotel, purchased Claridge's in 1894, as part of The Savoy Group, and shortly afterwards demolished the old buildings and replaced them with the present ones. This was prompted by the need to install modern facilities such as lifts and en-suite bathrooms. From 1894 to 1901, Édouard Nignon was the hotel chef. He had lived in Austria and Russia, where he served the highest dignitaries, including the emperors Nicholas II of Russia and Franz Joseph I of Austria. His experience in those huge Royal households being the major factor in his employment, as well as his reputation for fastidious craftmanship in his cookery. The new Claridge's, has 203 rooms and suites and around 400 staff. After the First World War, Claridge's flourished due to demand from aristocrats who no longer maintained a London house, and under the leadership of Carte's son, Rupert D'Oyly Carte, an extension was built in the 1920s. During the Second World War it was the base of the Kingdom of Yugoslavia's forces in exile and home of Peter II of Yugoslavia. He and his wife spent much of the Second World War in exile at Claridge's, and suite 212 was supposedly ceded by the United Kingdom to Yugoslavia for a single day (17 July 1945) to allow their heir, Crown Prince Alexander, to be born on Yugoslav soil. Along with Royalty, leaders in fashion and finance and Hollywood stars also adopted Claridge's as their London residence. Cary Grant, Katharine Hepburn, Audrey Hepburn, Yul Brynner and Bing Crosby are all guests. Spencer Tracy says he'd rather go to Claridge's than to heaven when he dies. In 1996, Claridge’s enjoyed a restoration led by designer Thierry Despont. He created Gordon Ramsay at Claridge's, The Foyer, The Reading Room and The Fumoir. In 1999, designer David Collins transformed the Causerie into Claridge’s Bar, with a brief to slip quietly into the new millennium while keeping a firm hold on the last one. In 2014 'Fera at Claridge's' opens under the Michelin-starred chef Simon Rogan. He stayed three years, gained a Michelin star, but the restaurant closed December 31st 2018. The interior of the restaurant, created by widely acclaimed British designer Guy Oliver, reflected the creative and natural style of the cuisine, as well as Claridge's art deco architectural heritage. The new owners of Claridges, the Maybourne Hotel Group opened Claridge’s new restaurant 'Davies and Brook' in 2019 under the acclaimed Chef Daniel Humm. He is the second part of the team consisting also of Will Guidara, who together presided over the three-Michelin-starred restaurant 'Eleven Madison Park' in Manhattan. Continuing the quite varied stages of this great Hotel's history and a well-wished-for future.

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Information

Modern category
ref number: 11257

ANON.       - A thoughtful publication.
EDIBLE ANDD POISONOUS FUNGI.
MINISTRY OF AGRICULTURE & FISHERIES. BULLETIN No. 23. Crown Copyright Reserved. LONDON: HIS MAJESTY'S STATIONARY OFFICE 1947.
6th Edition of August 1945 reprinted. 129 x 142 mm. 1fep with editions on verso. Title Page. Verso (iii) Contents. iv - v. Forward. 1 -7 Introduction. 8 Diagrams. 9 - 63 One page Facts/explanations facing one page Coloured Illustration of each mushroom. [1] Purchasing instruction directly form H.M. Stationary Office. 1fep with some other Govt. publications. Hard cardboard cream cover with 1/4 brown cloth binding. Very good condition.
- A very well put together important book. The first edition was printed 1910, the last is this one. It may be assumed that those were the lean years encompassing two world wars. A time when mushroom hunting and picking would have inspired hungry amateurs not fully aware of the dangers. This is why His Majesties Govt. printed it. Compared to other books about mushrooms this one is very simple in its explanation with very clear painted, full-page illustrations. This is definitely a book to carry when rambling in woods or meadows. Also with advice for cooking, eating or drying. A good book.

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Information

Modern category
ref number: 11277