Digby.   Sir Kenelme     - First Edition - 2nd Issue.
The CLOSET Of the Eminently Learned Sir Kenelme Digby Kt. Opened:
Whereby is DISCOVERED Several ways for making of Metheglin, Sider, Cherry-Wine, &c. (the 2nd PART) TOGETHER WITH Excellent Directions FOR COOKERY As also for Preserving, Conserving, Candying, &c. Published by his Son's Consent. London, Prinetd by E.C. & A.C. For H. Browne, at the West-End of St. Pauls, 1671.
FIRST EDITION - 2ND ISSUE. 2 Parts. 1ST PART: Marbled end-papers with lovely elaborate gilt tooling. 2 fep. [1] Portrait frontispiece of Digby aged 62. Title page. [1] 2p 'To the Reader'. 1-103. 2ND PART: COOKERY: 104 - 251. 8p 'The Table'. [1]. 3fep. Marbled endpapers with lovely elaborate gilt tooling. Very handsome honey coloured polished calf by Bayntun (Riviere). French fillet frame on covers, raised bands, spine elaborately gilt in compartments with elegant central floral bouquet stamp, two crimson labels, intricately gilt turn-ins. At some time the back cover has split on one side from the board and been expertly rejoined as before, without loss. Marbled end papers, all edges gilt. From the Spokane Public Library, with the perforated and ink stamp on the 'To the Reader' leaf and with same accession number printed by hand on another page. The Frontis and title page have had expert repairs to page edges with no loss. Very slight hint of soiling here and there, but overall a very pleasing copy of a book not often found in agreeable condition. The binding at some time have had the boards break form the spine and getting reset. Now c ompletely tight and very handsome. A very scarce item.
- The Frontispiece and Title page are slightly darker than the rest due to the book being on display at the Spokane Public Library for protracted periods of time. It also appears that the very good repairs carried out to those same page edges, (without loss) was due to paper brittleness accrued while on display. The first edition was printed in 1669. NUC locates an aggregate of nine copies of the two editions in seven libraries. Digby (1603-65) was a writer, navel commander, diplomat, scientist, philosopher, privateer, religious conversationalist, and more. In his book he devotes 89 pages to metheglin, which he also calls meath, a honey based brew to which various spices are added. From meath, Digby moves on to other liquids, including his own complicated 'aqua mirablis' recipe, the ingredients of which include cloves, spearmint, marigold and sack. Gradually the entries progress to more solid food, porridges and broths and end with meats and sweets. A few recipes include apples but there is singularly little talk of vegetables. The description of "how to fatten young chickens in a wonderful degree" gives one an insight into the Brobdingnagian zest of an aristocracy that had no misgivings about its place at the top of the food chain. Lit up by candles to ensure round-the-clock feeding, chicks were fed a pap of pulped raisins, bread and milk , to make them so fat that; "they will not be able to stand, but lie down upon their bellies to eat". Sir Kenelme Digby, who became as plump and rotund as one of his chickens, died on 1665. His first edition - first issue of 1669, was printed posthumously by his steward, George Hartman who used the recipes from Digby's papers. Hartman in turn, printed a book of Cookery in 1682 called 'The True Preserver'

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Antiquarian category
ref number: 10932

Dodoens.   Rembert     - The rare first ed. of 1578 with Thos. Campion's signature.
A Nievve Herball,
Or, HISTORIE OF PLANTES: wherein is contayned the vvhole discourse and per-fect description of all sortes of Herbes and Plantes: their diuers & sundry kindes: their straunge Figures, Fashions, and Shapes: their Names / Natures / Operations / and Ver-tues: and that not onely of those whiche are here growyng in this our Countrie of Englande / but of all others also of forrayne Realmes / commonly used in physicke. First set forth in the Doutche or Almaigne tongue, by that learned D. Rembert Do-doens, Physition to the Emperour: And nowe first translated out of French into English, by Hen-ry Lyte Esquyer. AT LONDON by m Gerard Dewes, dwelling in Pawles Churchyarde at the signe of the Swanne. 1578. Title within woodcut historiated border, with woodcut arms of the translator on verso.
FIRST ENGLISH EDITION. 1578. Large thick 4to. 295x202mm. 1fep. Engraved Title strengthened and reinforced at the edges with no loss. On the verso - Henry Lyte's coat of Arms and a crest "a swan volant silver upon a trumpet gold," (which was not actually granted him by Clarenceux King of Arms uпtil the following year). 2p, Dedication to Queen Elizabeth. 1p, Dedication to the friendly and indifferent Reader. 3p, Latin text headed W.B. and Thomas Newton. 1p, A commendation to Henry Lyte. 2p, To the Reader, in commendation of this worke. Verso - woodcut portrait of Dodoens. 4p, Medical credentials of Rembert Dodoens. 2p, Epistola ad Lectorem of Rembert Dodoens. 6p, Appendix. 1-779. 24p Index in Latin. (one page with srengtheened edge). On verso, Antwerp printers allegorical woodcut colophon. 2 feps, first blank with neat manuscript writing and on the last blank; Thomas Campion's signature. The first six pages and the engraved title page slightly dusty. With 870 woodcuts of plants. A full dark brown calf binding with blind tooled lines and device on the boards. The spine with raised bands, blind tooled lines and a red morocco label with gilt lettering. A nice copy of the very rare first with the wonderful woodcuts. (It was even described as very rare in the 17th century). Bookplate on front paste-down of Henry W. Poor.
- Rembert Dodoens, born Mechelen, Belgium on June 29, 1517, died in Leyden, Netherlands on March 10, 1585. He was a Flemish physician and botanist, also known under his Latinised name Rembertus Dodonaeus. In 1530 he started his studies of medicine, cosmography and geography at the University of Leuven, where he graduated in 1535, then establishing himself as a physician in Mechelen in 1538. He married Kathelijne De Bruyn(e) in 1539. From 1542-1546 he stayed in Basel. He turned down a chair at the University of Leuven in 1557, also turning down an offer to become court physician of emperor Philip II of Spain, instead choosing to became the court physician of the Austrian emperor Rudolph II in Vienna (1575-1578). He then became professor of medicine at the University of Leiden in 1582. Dodoens' great herbal ‘Cruydeboeck’, 1554, was influenced by the herbal of Leonhart Fuchs. He divided the plant kingdom in six groups. It treated in detail especially the medicinal herbs, which made this work, in the eyes of many, a pharmacopoeia. It was translated first into French in 1557 by Charles de L'Ecluse and called a ‘Histoire des Plantes’, and then into English (via L'Ecluse) in 1578 by Henry Lyte, and titled ‘A Neiwe Herbal, or Historie of Plants’. This first edition of the English translation was printed in folio at Antwerp, in order to secure the woodcuts of the original; the blocks being too heavy and valuable to transport. It has 779 pages mostly in black-letter and 870 woodcuts, about thirty of which are original. Lyte added very little original matter to the text. A second edition in square octavo and without any woodcuts, was printed in 1586 in London by Ninian Newton, and a third in 1595 by Edmund Bollifant in the same size. A folio edition also without woodcuts was published by Edward Griffin in 1619. In its time, it was the most translated book after the Bible. It became a work of worldwide renown, used as a reference book for two centuries. Dodoens's last book, ‘Stirpium Historiae Pemptades Sex sive Libri XXX’, 1583, was the Latin translation of his ‘Cruydeboeck’. It was used as a source by John Gerard for his Herball. The BL holds four copies; This first of 1578, other editions of 1586, 1595 and 1619. THOMAS CAMPION was born in London on February 12, 1567. He was a law student, a physician, a composer, a writer of masques and a poet. He went to Peterhouse College - Cambridge in 1581. In 1586 was admitted to Gray's Inn in London to study law. He participated in the Gray's Inn revels of 1588 and contributed songs to the Gesta Grayorum revels of 1594, but seems never to have been called to the bar. Campion's first poetic attempts were in Latin. His love of quantitative versification in classical Latin poems carried over into his English poems and songs. Campion was first published in 1591, when five of his songs appeared in Newman's unauthorized edition of Sidney's Astrophel and Stella. Four years later he published his own book, a collection of Latin epigrams, called Poemata (1595). Campion's reputation rests chiefly on his lyric poems, which are distinguished by their musical quality and charm. They were published 1601-1617 in four books of airs, beginning with A Booke of Ayres to be Sung to the Lute, Orpherian and Bass Viol (1601). Campion spent three years (1602-1605) on the Continent, and received the M.D. degree from the University of Caen in 1605. After returning to England, he practised as a doctor in London from 1606. During that time, he wrote several masques which were performed at the court of James I. Perhaps the best of them was the Lords' Masque (1613). In 1613 he also published A New Way of Making Fowre Parts in Counterpoint, a book on music theory. Campion died in London, probably of the plague, on March 1, 1620, and was buried at St. Dunstan's-in-the-West. Henry W. Poor whose bookplate is tipped into this book, was born in 1844, and was an American banker and publisher of 'Poors' Railway Manual'. He was also a famous wall street dealer, active in leather and ice securities garnering a fortune in excess of $5,000,000. He was a collector of fine art and had a library that was without equal anywhere in the country. He died in 1915.

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Antiquarian category
ref number: 11078

Dods.   Matilda Lees     - A beautilful miniature with a rare silver cover
Handbook of Practical Cookery
New and enlarged edition In which special prominence is given to the preparing of New Cakes, Jellies, etc; to the very simple recipes for Cottage Cookery; also to various modes of preparing food for the Sickroom BY MATILDA LEES DODOS Diplomee of the S.K. School of Cookery With an Introduction on the Philosophy of Cookery London: EYRE & SPOTTISWOODE (BIBLE WAREHOUSE). Ltd., 33, PATERNOSTER ROW, E.C. Edinburgh and New York 1906
44 x 54mms. Marbled front paste-down and fep. Half-title. [1] Title Page. [1] Preface v-xii. Contents xiii-xiv. [1] p34. Diagrams of Meat cuts (with the engraving on the recto with the versos blank) [1] p51 Plates of made dishes with blank versos. [1] xvii-Ixix Directions for Carving and Philosophy of Cooking. [1] Pp 1+2-795. [1] 1+798-836. [1] Marbled fep and paste-down. All pages and text on very fine India paper. Full black morocco binding with blind tooled lines to edges of boards. Fine crisp gilt lettering and tooling on spine. Deluxe edition with exquisite tooled silver cover and hallmarks. Fine gilt to edges of text block. A pristine and uniquely rare item.
- The first edition of Lees Dods's work appeared in 1881. This miniature edition is particularly charming with its silver cover displaying exquisite, embossed intricate tooling, denoting "Cookery Recipes" Louis Bondy in his fascinating book on the history of miniatures describes this as "the most extensive cookery book in miniature" (Louis Bondy, Miniature Books. p.139)

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Modern category
ref number: 11043

Dods.   Matilda Lees     - A pristine miniature with a rare silver cover
Handbook of Practical Cookery
New and enlarged edition In which special prominence is given to the preparing of New Cakes, Jellies, etc; to the very simple recipes for Cottage Cookery; also to various modes of preparing food for the Sickroom BY MATILDA LEES DODOS Diplomee of the S.K. School of Cookery With an Introduction on the Philosophy of Cookery London: EYRE & SPOTTISWOODE (BIBLE WAREHOUSE). Ltd., 33, PATERNOSTER ROW, E.C. Edinburgh and New York 1906
44 x 54 mm. Marbled front paste-down and fep. Half-title. [1] Title Page. [1] Preface v-xii. Contents xiii-xiv. [1] p34. Diagrams of Meat cuts (with the engraving on the recto and the verso blank) [1] p51 Plates of made dishes with blank versos. [1] xvii-Ixix Directions for Carving and Philosophy of Cooking. [1] Pp 1+2-795. [1] 1+798-836. [1] Marbled fep and paste-down. All pages and text on very fine India paper. Full original crimson red morocco binding with blind tooled lines to edges of boards. Fine crisp gilt lettering and tooling on spine. Deluxe edition with exquisite tooled silver cover and hallmarks. Fine gilt to edges of text block. A pristine and uniquely rare item.
- The first edition of Lees Dods's work appeared in 1881. This miniature edition is particularly charming with its silver cover displaying exquisite, embossed intricate tooling, denoting "Cookery" and showing a kettle hanging from a tripod over a fire. Louis Bondy in his book on the history of miniatures describes this (he had one with the same silver cover) as "the most extensive cookery book in miniature" (Louis Bondy, Miniature Books. p.139).

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Modern category
ref number: 11044

Dods.   Matilda Lees     - An original copy with silver cover.
Handbook of Practical Cookery
New and enlarged edition In which special prominence is given to the preparing of New Cakes, Jellies, etc; to the very simple recipes for Cottage Cookery; also to various modes of preparing food for the Sickroom BY MATILDA LEES DODOS Diplomee of the S.K. School of Cookery With an Introduction on the Philosophy of Cookery London: EYRE & SPOTTISWOODE (BIBLE WAREHOUSE). Ltd., 33, PATERNOSTER ROW, E.C. Edinburgh and New York 1906
44 x 54 mm. Marbled front paste-down but no fep. Half-title. [1] Title Page. [1] Preface v-xii. Contents xiii-xiv. [1] p34. Diagrams of Meat cuts (with the engraving on the recto with the versos blank) [1] p51 Plates of made dishes with blank versos. [1] xvii-Ixix Directions for Carving and Philosophy of Cooking. [1] Pp 1+2-795. [1] 1+798-836. [1] Marbled fep and paste-down. The stitching in the text block is split in the middle but holding well and not affecting the spine. The spine has a small split on the bottom left seam but holding and not affecting anything. All pages and text on very fine India paper. Original full red cloth covered in bright gilt lines, design and lettering. With a small dark stain on the back covers, but not detracting. The front cover has a beautiful silver cover attached of a old fashioned camp cooking pot hung from a tripod over an open fire. Very slightly rubbed edges to covers and ends of spine. Overall a very nice bright copy with the fine very scarce silver front cover .
- Copies in this bright red cover are much scarcer than the others bound in maroon and black. There are also copies bound in light emerald green that are also very rare. The first edition of Lees Dods's work appeared in 1881. All copies of this miniature edition are charming and this one has a rare original red cover. Louis Bondy in his fascinating book on the history of miniatures describes this as "the most extensive cookery book in miniature" (Louis Bondy, Miniature Books. p.139) The red cover is very scarce but with the finely crafted embossed cover attached it becomes altogether very rare and collectable.

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Modern category
ref number: 11119

DODS.   MRS MARGARET     - The very rare first edition.
THE COOK AND HOUSEWIFE'S MANUAL;
CONTAINING THE MOST APPROVED MODERN RECEIPTS FOR MAKING SOUPS, GRAVIES, SAUCES, RAGOUTS, AND MADE-DISHES; AND FOR PIES, PUDDINGS, PASTRY, PICKLES, AND PRESERVES: ALSO FOR BAKING, BREWING, MAKING HOME-MADE WINES, CORDIALS, &C. THE WHOLE ILLUSTRATED NOTES, AND PRACTICAL OBSERVATIONS, ON ALL THE VARIOUS BRANCHES OF DOMESTIC ECONOMY. BY MRS MARGARET DODS, OF THE CLEIKUM INN, ST RONAN'S. ------"Cook, see all your sawces, Be sharp and poynant in the palate, that they may Commend you; look to your roast meats and baked meats handsomely, And what new kickshaws and delicate made things." Beaumaont and Fletcher. EDINBURGH;PRINTED FOR THE AUTHOR, AND SOLD BY BELL & BRADFUTE, AND OLIVER & BOYD, EDINBURGH; LONGMAN, REES, ORME, BROWN, AND GREEN, LONDON; ROBERTSON & ATKINSON, GLASGOW; AND JOHN CUMMING, DUBLIN. 1826.
FIRST EDITION: 183 x 121 mm. Grey front paste down and end paper. 2 feps. half-title. [1] Title page. On verso - a stamp of the Mitchel Library Glasgow. 2nd half title - Part 1. [1] (1)8-9 Preface. [1] (1)14-40 Introduction. 41-47 Directions for Carving. 48-62 Scotch National Dishes. 63-75 Bills of Fare. 76-79 Illustrated pages of table settings. [1] 81-82 Suppers. 3rd half title - Part 11. [1] (1)4-352. (1)354-366 Index. 2 feps. Grey back paste down and end paper. Half green morocco with green cloth boards and green morocco tips. Spine sun faded with raised bands with blind tooling. bright gilt lettering laid down, also Mitchel Library, Glasgow code numbers on 2 compartments. The text block is lightly age browned. The half title and last page more age browned and both pages laid down indicating a later binding. Overall a nice copy.
- This first edition is substantially different from later revised editions.

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Antiquarian category
ref number: 11190

Dods.   Mistress Margaret    
THE COOK AND HOUSEWIFE'S MANUAL:
A PRACTICAL SYSTEM OF MODERN DOMESTIC COOKERY AND FAMILY MANAGEMENT; CONTAINING A COMPENDIUM, OF FRENCH COOKERY, AND OF FASHIONABLE CONFECTIONARY, PREPARATIONS FOR INVALIDS AND CONVALESCENTS, A SELECTION OF CHEAP DISHES, AND NUMEROUS USEFUL MISCELLANEOUS RECEIPTS IN THE VARIOUS BRANCHES OF DOMESTIC ECONOMY. By MISTRESS MARGARET DODS, OF THE CLEIKUM INN, ST RONAN'S. Eleventh Edition, Revised. EDINBURGH: OLIVER AND BOYD, TWEEDDALE COURT. LONDON: SIMPKIN, MARSHALL, AND CO. 1862.
186 x 124 mm. Paste-down and end-paper with advertisements. [1] Half title. [1] Title page. [1] 1p Advertisement. [1] (1)8-12 Advertisement. (1)14-15 Contents. [1] (1)18-598. (1)600-624 Index. [1] End-paper and paste-down with advertisements. Numerous woodcuts of carving in the text. Original dark green cloth boards with blind tooling and very slightly bumped tips. Sympathetically relaid original spine with gilt tooling, still in good condition. The bottom line of gilt with minimal flaking. Internally in very good condition. A wonderful copy.
- Mrs. Christina Jane Johnstone brought out her well-known contribution to the cookery section of literature under the title of “The Cook and Housewife’s Manual" (first edition 1926). Hiding her authorship behind the pseudonym of Mistress Margaret Dods, who was the landlady in Sir Walter Scott’s tale of 'St. Ronan’s Well' published three years before in 1824. Mrs. Johnstone imparted a novel feature to her book by investing it with a fictitious history and origin. We learn how Peregrine Touchwood, Esq, the ‘Cleikum Nabob’ sought to cure his ennui and hypochondria by studying Apician mysteries; concluding with a syllabus of thirteen lectures on cookery, which were delivered by the aforesaid Nabob. Progressing further one comes to the main part of the manual, which can be readily distinguished from an ordinary one by a literary tone, which certainly betrays a little of the influence of Scott himself. Although this is a Scottish production, with all the smells and flavours of a good Scotch broth, it is not so narrow in its aims. The title page gives a London publisher as well as one from the ‘Auld Reekie'. Mrs. Johnstone has benevolently adapted her labours to both her countrywomen as well as the un-worthy Sassenachs 'doon sooth'. The Cleikum Inn was a hitherto unnamed cotter’s house belonging to the Benarty estate, which was acquired by Lady Scott in 1825 as a lodge at the west entrance to Lochore estate and thereafter given the name of ‘Cleikum Inn’ by Sir Walter Scott. Mistress Dods was the landlady of the Inn near Peebles which hosted the gatherings of the Cleikum Club. The aim of the club, which counted Sir Walter Scott among its members, was to celebrate Scottish national literature. They certainly were among the first organisations to celebrate a Burns' Night. The mighty Mistress Dods was a superb cook and rigorous task master. Staff and guests trembled before her! We assume her book 'The Cook's and Housewife's Manual' was meant to have the same iconic relationship to Scottish cuisine as that of Mrs Beetons’ households south of the border. Surely Mrs Johnstone’s efforts are echoed in the last paragraph of page 16, where we are reminded not to be so impressed by Mr Touchwood’s eloquence as to lose sight of the fact that this is after all; a cookery book, albeit a little unusual!

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Antiquarian category
ref number: 11160

Dolby   Richard     - The best edition.
THE COOK’S DICTIONARY, AND HOUSEKEEPER’S DIRECTORY:
A NEW FAMILY MANUAL OF COOKERY AND CONFECTIONARY, ON A PLAN OF READY REFERENCE NEVER HITHERTO ATTEMPTED. BY RICHARD DOLBY, LATE COOK AT THE THACHED HOUSE TAVERN, ST. JAMES’S STREET. NEW EDITION, CARFULLY REVISED; INCLUDING NUMEROUS NEW RECIEPTS, THE MOST APPROVED MODERN BILLS OF FARE, AND FASHIONABLE PLANS FOR LAYING OUT THE TABLE. LONDON: HENRY COLBURN AND RICHARD BENTLEY, NEW BURLINGTON STREET. [a small single line] 1833.
223 x 143 mm. 3rd Edition. 1fep. [1] Frontispiece. Title page. Half-title. [3] [1] 2p Advertisement to first and second editions. [1] 7p. Table layouts in Green. 4p. Bills of Fare. (1)2-552. 2p. Explanation. 7 p. Articles in Season. [1] 2p. Opinions of the press. 2feps. Frontispiece and title page slightly dusty. Text block slightly age browned. Half crimson calf with crimson tips and marbled paper. Spine with raised bands, gilt text and dentelles in the compartments.
- An interesting and alphabetically arranged presentation of early nineteenth century English domestic cuisine, compiled by chef Richard Dolby of the Thatched-House Tavern on St. James Street. At the time his book was a popular domestic reference. It contains several thousand entries and many recipes for cooking, baking, and brewing that had never before appeared in print. Featuring a glossary of cooking terms, and a number of alphabetical tables listing fish, crustaceans, fowl, fruit and vegetables when in season. First published in 1830 with a second edition appearing in 1832 and this last one printed in 1833 and also being the fullest and best edition. In researching the book, I came across a site online called ‘Grammerphobia’, described as Grammar, etymology, usage, and more, brought to you by Patricia T. O’Conner and Stewart Kellerman. It had an article entitled “Who put the Duck in Duck Sauce”. Following the logic of the question from Chinese recipes to Chinese American Cuisine to the classic French cooking, the question of the classic Duck Sauce Bigerade came about. It went on to explain; “One recipe for roast duckling appears under three names; Usually known as Duckling with Orange sauce or Duckling à l’Orange or Duckling à la Bigarade. Bigarade originally meant the orange itself, but in the 19th century it also came to mean a sauce made with bigarade oranges, served particularly with Roast Duck. Oxford’s first citation for the word used in this sense is from an 1833 edition of The Cook’s Dictionary, and House-Keeper’s Directory, by Richard Dolby. A recipe in the book for fillets of wild duck à l’orange advises; Arrange them in a dish, and serve with bigarade sauce under them. The sauce calls for the rind of a Seville orange. It also says that wild ducks should be fresh. If not fresh, on opening the beak they will smell disagreeable”. In researching Carrot Cake as well, I discovered the recipe in Richard Dolby’s book is an almost exact copy of the recipe ‘Gateaux de Carottes’ from ‘The Art of French Cookery’ written in 1827 by the famous French Chef A.B. Beauvillier’s. One wonders how many other recipes in Dolby’s book have been plagiarised. Further research is needed. --- Axford p.98. Bitting p.126. Oxford p. 164. Cagle p. 457.

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Antiquarian category
ref number: 11240

Dubois.   Urbain     - An association copy; from the library of William Heptinstall
Artistic Cookery
ARTISTIC COOKERY. A PRACTICAL SYSTEM SUITED FOR THE USE OF THE NOBILITY AND GENTRY AND FOR PUBLIC ENTERTAINMENTS. WITH EIGHTY ENGRAVED PLATES: BY URBAIN DUBOIS CHEF DE CUISINE OF THEIR MAJESTIES THE KING AND QUEEN OF 'CUISINE-CLASSIQUE' AND 'CUISINE DE TOUS LES PAYS'. -- En ce siecle de vigueur et d'activite fecondes, il est evident, que le bien-etre et le comfort entrent pour une grande part dans les aspirations de l'humanite; car plus les peuples gagnet en intelligence, plus ils devienment gourmets! U.D. LONDON; LONGMANS, GREEN, AND CO. 1870. THE RIGHT OF TRANSLATION IS RESERVED.
FIRST ENGLISH EDITION. Large thick 4to. Paste-downs and end-papers in light yellow, front and back. With 'IW&FS' (International Wine and Food Society) headed bookplate of William Heptinstall, the Chef-Patron of the Fortinghall Hotel, Perthshire. Half-title. [2] 1pp Round engraved head portraits of Wilhelm and Augusta Von Preussen. 1pp Elaborate engraved title page - Artistic DUBOIS Cookery. [1] Title Page. Signature of Urbain Dubois on verso. 2pp Dedication. 3pp Preface. [1] xi-xiv Service of the Table. [1] 2pp Summary and Menu. [2] 1pp Service a' la Russe, engraved plate of a set Dinner Table. xvii- lv Bills of Fare. 1-231. 232-236 Index. 237-244+[1] Advertisements for Dubois's Books. [1] Original clean red cloth binding with original gilt lettering on spine. A very nice copy of the extremely scarce first edition in its original state, with a nice association.
- This volume is the English translation of Dubois' great French classic "La Cuisine Classique". Within the 244 pages are 80 fresh bright copper- engraved plates showing 337 examples of meat, fish and dessert arranged on exquisite serving dishes or stands. The presentation of the food is incredibly grand, ornamental and stylish, including classical, rococco, gothic and oriental and often with almost inedible centre pieces. The decorations place this work in the field of decorative art almost as much as cookery. Dubois spent much of his career as chef to Prince Orloff of Russia and Emperor Wilhelm of Prussia and greatly influenced the courts and great houses of Europe. William Heptinstall was an influential Hotelier, Caterer and Author in the 1950's. He wrote "Hors d'oeuvre & Cold Table" - first edition; 1959.

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Antiquarian category
ref number: 11017

Dubois.   Urbain    
ECOLE DES CUISINIERES
METHODES ELEMENTAIRES ECONOMIQUES CUISINE, PATISSERIE, OFFICE CUISINE DES MALADES ET DES ENFENTS 1600 RECETTES, 500 DESSINS PAR URBAIN-DUBOIS AUTEUR DE LA - CUISINE CLASSIQUE- ET DE LA -CUISINE ARTISTIQUE - DU - GRAND LIVRE DES PATISSIERS ET DES CINFISUERS - DE LA - CUISINE D'AUJOURD'HUI - ET DE LA - PATISSIRIE D'AUJOURD'HUI - DE - CUISINE DE TOUS LES PAYS -. DIX-SEPTIEME EDITION (Printers device) PARIS ERNEST FLAMARRION, EDITEUR 26 RUE RACINE, 26 Tous droite reserves.
8vo. 213x164mm. 1fep.Half title. Engraved Frontispiece. Title page in red and black. Verso with acsimile signature of Dubois and a Table des Sujets. 2p Preface. (1)2 full page engravings of table settings; vi-xi & engraved plate, Service de la Table. Menus divers; engraved plate xv-xlix. 2p Advertisements. (1)liv-lxvi LaCuisine chez tous les Peuples.(1)lxx-cxxvi Ameublements et ustensiles. (1)cxxvii-cxxxii Aromates. (1)2-667. [1] (1)670-692 Table des Matieres. 1fep. Paper somewhat brittle and age browned but very clean. With many in-text fine engravings. With the original clean red cloth boards with blind tooling and black lettering. With a few small water spots on the front cover. Overall a very nice copy.
- Dubois spent much of his career as chef to Prince Orloff of Russia and Emperor Wilhelm of Prussia and greatly influenced the courts and great houses of Europe. All of his books are very nicely decorated with fine engravings. This one is no exception. A handsome copy.

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Antiquarian category
ref number: 11083